Trois et Trois

June 7th-9th

please select one item per course

First Course

Heirloom Tomato Gazpacho
prepared with heirloom tomatoes & summer vegetables,
garnished with a dollop of crème fraîche & a drizzled basil oil, served cold
Roasted Corn Custard with Grilled Caesar Salad
Moules Marinière
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes

Second Course

Duck Confit Taco Platter
Porcini Dusted Wild Sockeye Salmon
porcini dusted wild sockeye salmon sautéed & plated over red quinoa,
served with wilted spinach & wild mushrooms, finished with pinot noir beurre rouge
Pork Chop with a Honey Dijon Glaze
Salmon Creek pork chop pan-roasted & finished with honey-Dijon glaze,
plated with a summer squash slaw & herb-roasted fingerlings

Third Course

Lemon Pudding Cake with Berry Potpourri
Blueberry Tarts
Dessert du Jour
$30

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.
760-745-3835