Trois et Trois

September 13th-15th

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella,
served with toast points
Moules Poulette Vol-au-Vent
mussels prepared in a cream sauce with mushrooms & parsley,
served over a pastry shell
French Onion Soup Gratinée
a hearty soup baked to perfection

Second Course

Petrale Sole Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers & white wine, served with vegetable tian & roasted fingerling potatoes
Civet de Canard
duck legs, simmered in red wine with herbs, mushrooms, carrots & onions,
served over house-made wide noodles
Hanger Steak with Diane Sauce & Pommes Galette
prime hanger steak pan seared to preferred temperature,
sliced & plated over a pommes galette,
finished with diane sauce & served with a medley of seasonal vegetables

Third Course

Pavlova with Macerated Summer Fruit
a meringue shell filled with chantilly cream & topped with macerated summer fruit
Salted Butter Carmel Chocolate Mousse
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