Trois et Trois

April 4th-6th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese & Spicy-Candied Pecans
bibb, endive & wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese & spicy-candied pecans
Roasted Red Bell Pepper Ravioli
house-made red bell pepper ravioli filled with a savory black bean, almond filling, served with a cilantro beurre blanc
Roasted Corn & Potato Chowder

Second Course

Chicken Milanese
chicken breast, flattened & 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
Barramundi served over Spring Pea & Beech Mushroom Risotto
barramundi sautéed in brown butter, plated over a spring pea-beech mushroom risotto, served with a medley of seasonal vegetables
Roasted Pork Tenderloin Crusted with an Arugula Pesto
pork tenderloin covered with an arugula pesto, roasted & plated with herb-roasted fingerlings & a medley of seasonal vegetables

Third Course

Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream & whipped 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