Trois et Trois

May 3rd-5th

please select one item per course

First Course

Roasted White Corn Chowder with Pico de Gallo
Grilled Caesar Salad with Avocados and Chipotle Croutons
Stuffed Squash Blossoms
squash blossoms filled with goat cheese and jalapenos, lightly battered and fried, finished with a red bell pepper coulis

Second Course

Oaxacan Chicken with Mole Verde
Jidori airline chicken marinated, roasted and finished with a tomatillo mole,
served with a sweet potato gratin and seasonal vegetables
Lamb Chops with Chimichurri
grill lamb chops, plated over black beans and finished with a fresh chimichurri, served with seasonal vegetables
Tequila Shrimp with Veracruz Rice
prawns sautéed with garlic, tequila and a squeeze of lime, served with Veracruz rice and seasonal vegetables

Third Course

Deep-Fried Ice Cream with a Cinnamon Chocolate Sauce
Tres Leche Cheesecake
served with strawberry compote
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.