Trois et Trois

May 17th-19th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic & parsley
Watercress & Tomato Gazpacho
prepared with watercress & heirloom tomatoes
Pissaladiere Flatbread
layered with caramelized onions, anchovy fillets, niçoise olives & fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette

Second Course

Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks slow roasted with veal stock, white wine, garlic,
carrots, tomatoes, crimini mushrooms & herbs,
served with house-made wide noodles & green beans
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs & Pernod, served over a bed of fresh steamed spinach & house-made gnocchi
Fresh Soft-Shell Crab with Chipotle Aïoli
coated with seasoned tempura & fried, served with a chipotle aïoli,
plated with sautéed rainbow chard & fresh cherry tomato salad

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Cheesecake with Fresh Strawberries
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