Trois et Trois

October 18th-20th

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
belgian endive, mixed greens, shaved apples, fennel & pomegranate seeds,
drizzled with a buttermilk dressing & topped with spicy pecans
House-Cured Salmon Plate
house-cured salmon, dill sour cream, capers & toast points
Shrimp Bisque
with smoked paprika allumettes

Second Course

Grilled Swordfish with Farro Pilaf
grilled swordfish finished with chimichurri sauce, plated with a medley of roasted root vegetables & a faro pilaf
Provençal Lamb Chops
grilled Provençal lamb chops, finished with an herb au jus, served with roasted fingerling potatoes and a medley of seasonal vegetables
Roasted Duck Breast with a Wild Mushroom-Cognac Sauce
duck breast pan roasted to perfection, sliced & finished with a wild mushroom-cognac sauce, served with a roasted sweet potato & sautéed green bean with toasted hazelnuts

Third Course

Apple Tart Tatin
thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce & topped with vanilla ice cream
Pumpkin Cheesecake
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