Trois et Trois

August 15th-17th

please select one item per course

First Course

Roasted Fig Stuffed with Herb-Goat Cheese
summer fig stuffed with an herb-goat cheese & wrapped with bacon, finished with a port wine sauce
Black Bean & Roasted Corn Soup
topped with a dollop of crème fraîche & cilantro
Heirloom Tomato Salad
served with a roast corn & shishito pepper fritter

Second Course

Chicken Spinach & Mozzarella Roulade
chicken breast rolled with a savory blend of spinach, mushrooms, herbs and fresh mozzarella, pan sautéed and finished with a parsley pesto, plated with herb potato wedges & a medley of seasonal vegetable
Seafood Tagliatelle
local white fish, salmon, cured salmon & shrimp in a prepared in a sherry cream sauce & served over house-made tagliatelle pasta
Blackened Skirt Steak with Mint-Cilantro Pesto
blackened skirt steak prepared to your preferred temperature,
plated over a roasted corn polenta & finished with a mint-cilantro pesto,
served with a medley of seasonal vegetables

Third Course

Summer Stone Fruit Crisp
peaches, plums & apricots baked in a crisp, served with vanilla ice cream
Chocolate S’mores
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