Trois et Trois

February 15th-16th

please select one item per course

First Course

Crab Stack
Ahi Poke, Crab & Bay Shrimp Stack
seafood trio layered with cucumbers, pineapples, herbs & micro greens,
tossed a soy-ginger dressing, served with house made sesame crackers
Spring Pea Soup & Red Bell Pepper Foam
Roasted Beet Salad
blood orange segments, roasted beets, frisée, lolo rosa & arugula
tossed in a blood orange vinaigrette

Second Course

Roasted Duck Breast
maple leaf farm duck breast seasoned and pan-roasted
plated with a crispy polenta, finished with cherry-port wine sauce
& served with broccolini
Porcini Dusted John Dory
porcini dusted john dory & pan sautéed, plated over a bed of
caramelized shallots & finished with a pinot noir beurre rouge,
plated with forbidden black rice pilaf & wilted spinach
Lamb Chops Wellington with a Vidalia Onion & Mustard Jam
lamb chops marinated in herbs & garlic, wrapped in puff pastry & baked,
topped vidalia onion mustard jam, finished with a roasted garlic au jus,
served with roasted brussel sprouts, turnips & carrots

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Lemon Pudding Cake with Berry Potpourri
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