Trois et Trois

April 11th-13th

please select one item per course

First Course

Strawberry, Kale & Mascarpone Spring Salad
organic redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed in a kumquat vinaigrette, topped with mascarpone cheese
& toasted pinenuts
Spring Pea Soup
Cured Salmon Salad
fresh watercress & wild arugula tossed in a lemon-caper vinaigrette,
served over cured salmon topped with thinly sliced red onions,
chopped hard-boiled eggs & pumpernickel croutons

Second Course

Roasted Lag of Lamb with Gremolata
leg of lamb filled with a parsley, garlic & citrus zest gremolata,
roasted & served with potato gratin & grilled asparagus
Prawn wrapped Scallop with Valencia-Thyme Glaze
diver scallop wrapped with a prawn skewered & grilled, finished with a valencia-thyme glaze & served with a with rice pilaf & medley of seasonal vegetables
Roasted Chicken over Cardamom Pasta Ribbons
one-quarter jidori chicken roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted spinach, mushrooms & toasted almonds
in a brown butter sauce, topped with fresh ricotta

Third Course

Baked Alaskan
strawberry-pistachio ice-cream over a kumquat sponge cake,
enclosed in meringue & baked
Pithiviers
from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm
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