Trois et Trois

June 21st-23rd

please select one item per course

First Course

Oysters Casino
plump oyster topped a herb-butter mixture with bread crumbs,
red bell pepper & pancetta, flame broiled
Corn & Avocado Soup
summer corn soup topped with grilled avocado
Tomato Water Salad with Poached Scallop
heirloom tomato water, with a micro green salad, preserved lemons, cherry tomatoes & Persian cucumbers, topped with a poached diver scallop

Second Course

Roasted Quail with a Wild Mushroom Stuffing
quail stuffed with a savory mushroom & sage stuffing, finished with a port wine sauce & plated with papa bravas & a medley of seasonal vegetables
Hanger Steak with Bordelaise Sauce
Parmesan-Truffle Pommes Frites
prime hanger steak grilled to your preferred temperature, finished with a bordelaise sauce & served with pommes frites and a summer vegetable tian
Fried Oyster Taco Platter
fresh shucked oysters coated with seasoned cornmeal & fried,
served with all of the condiments for making Escondido’s best French tacos
(we’re practicing for our Taco Mardi…. coming soon)

Third Course

Crêpes Suzette with Kumquats
finished with chantilly creme & fresh berry potpourris
Baked Alaskan
blueberry cheesecake ice-cream over a charred orange spouge cake,
enclosed in meringue & baked
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.