Trois et Trois

November 1st-3rd

please select one item per course

First Course

Autumn Salad
wild arugula, endive, shaved fennel & frisée, tossed in a balsamic-fig vinaigrette
with julienne persimmons, grapes & toasted walnuts
Kale Tart
kale, onions, fennel, herbs, feta cheese and kalamata olives,
baked on a puff pastry crust
Roasted Pumpkin Soup

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with a sauce of brown butter, capers, lemon & parsley, served with confetti rice
& a medley of seasonal vegetables
Roasted Cornish Hen with a Cornbread & Oyster Mushroom Stuffing
roasted cornish hen stuffed with a savory cornbread, mushroom & sage stuffing, finished with a port wine sauce & plated with braised greens
Grilled Beef Kabob with Farro Pilaf
grilled beef kabobs, finished with chimichurri sauce, plated with a medley of roasted root vegetables & a faro pilaf

Third Course

Pecan & Chocolate Tarts
Apple Crisp
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