Trois et Trois

March 29th-31st

please select one item per course

First Course

Yukon-Celery Cream Soup & Roasted Beet Soup
a soup duo – topped with pork belly “croutons”
Shrimp & Grits
spicy shrimp & andouille sausage served over southern grits
Salad Lyonnaise
frisée & curly endive tossed in a warm truffle oil vinaigrette with pancetta,
new potatoes & seasoned croutons, topped with a farm-fresh poached egg

Second Course

Chicken Cordon Bleu
chicken breast stuffed with prosciutto & Swiss cheese & pan roasted, topped with a mushroom-Madeira wine sauce, served mashed Yukon potatoes & grilled asparagus
Salmon Roulade with Israeli Couscous, Spring Peas & Mint
Scottish salmon rolled with parsley, preserved lemon & pistachios,
finished with a citrus glaze, plated over Israeli couscous prepared with spring peas,
asparagus & fresh mint
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot & pearl onions,
plated over house-made wide noodles & served with haricot verts

Third Course

Citrus Polenta Cake with Strawberries & Coconut Sorbet
Fondant au Chocolat
warm chocolate lava cake with a rich creamy center, topped with vanilla ice cream
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