Trois et Trois

February 28-March 2

please select one item per course

First Course

Sweet Potato & Chipotle Soup
Crab Ravioli
served in a lemon brown-butter sauce
Grilled Asparagus & French Lentil Salad
savory French lentils, grilled asparagus, arugula & pickled red onions
tossed in a cucumber vinaigrette

Second Course

Sand Dabs Grenobloise
savory French lentils, grilled asparagus, arugula & pickled red onions
tossed in a cucumber vinaigrette
Roasted Cornish Hen
with a Cornbread & Oyster Mushroom Stuffing
roasted cornish hen stuffed with a savory cornbread, mushroom & sage stuffing, finished with a port wine sauce & plated with a medley of seasonal vegetables
Steak Haché & Truffle Fries
fresh ground beef cooked to preferred temperature, topped with caramelized
shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with truffle fries & a medley of seasonal vegetables

Third Course

Butterscotch Pots de Crème with Salted Caramel
Apple Tart Tatin
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce & 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