Trois et Trois

November 29th-December 1st

please select one item per course

First Course

Sweet Potato Galette
roasted sweet potatoes, goat cheese, pumpkin seeds & herbs baked on a flakey crust, top with a salad of winter greens tossed in a walnut vinaigrette
Winter Squash Soup
topped with fried leeks
Salmon Belly Tartar & Shrimp Cocktail Duo

Second Course

Barramundi with Roasted Root Vegetables
filets of barramundi sautéed in olive oil, plated over farro pilaf, served with a medley of roasted root vegetables & mushrooms
Roasted Cornish Hen with a Cornbread
& Wild Mushroom Stuffing
roasted cornish hen stuffed with a savory cornbread, mushroom & sage stuffing, finished with a port wine sauce & served with a medley of seasonal vegetables
Lamb with Cardamom Pasta Ribbons
braised lamb, house-made cardamom pasta, toast almond slivers & baby kale, finished with fresh ricotta cheese & pomegranate seeds

Third Course

Apple Cranberry Cake
topped with a scoop of vanilla ice cream
Pumpkin Roulade
topped with chantilly 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