Trois et Trois

September 7th-8th

please select one item per course

First Course

Ravioli Napoletana
ravioli filled a savory mixture of roasted tomatoes, red bell peppers, eggplant, spinach, pine nuts, feta & parmesan cheeses, served in a beurre noisette
& topped with shaved parmesan cheese
Savory Mushroom & Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & goat cheese top this savory tart, topped with an italian parsley salad
Andalusian Gazpacho
a perfect summer gazpacho from spain, prepared with summer vegetables, herbs & green grapes, served cold & garnished with toasted almonds

Second Course

Chicken Milanese
jidori chicken breast, flatten & lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers & a squeeze of lemon, finished with a brown butter sauce & served with house-made fettuccine & a medley of seasonal vegetables
Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a yukon potato mash & a medley of seasonal vegetables
Salmon à la Nage
scottish salmon & mussels poach in a tarragon & white wine-cream sauce with peas & asparagus, served over house-made fettuccini

Third Course

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée & fresh berries
Orange Blossom Cake
served with raspberries sorbet
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