Trois et Trois

October 4th-6th

please select one item per course

First Course

October Salad
wild arugula, baby kale & frisée, tossed in a balsamic-fig vinaigrette
with julienne persimmons, pears, shaved fennel & toasted pecans
Moules Mariniere
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes
Roasted Butternut Soup

Second Course

Short-Rib Ragù over Cardamom Pappardelle
slow braised short-ribs plated over a house-made cardamom wide noodle
Salmon with Pistachio-Mint Salsa Verde
scottish salmon pan-roasted & finished with a pistachio-mint salsa verde,
served with roasted red potatoes & wilted spinach
Chicken Breast stuffed with Dried Figs & Fontina Cheese
jidori chicken breast stuffed with dried-fig & fontina cheese, roasted
& plated with a sweet potato gratin & a medley of seasonal vegetables

Third Course

Apple Cake
served with salted caramel ice-cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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