Trois et Trois

February 7th-9th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom
Caramelized Onion, Apple and Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples
& blue cheese, baked & served with a small arugula salad
Tuscan Kale Salad with Fennel Radishes & Ricotta Salata

Second Course

Cornish Game Hen over a Creamy Winter Succotash
cornish game hen seasoned with herbs & roasted, plated over a winter vegetable succotash & finished with a roasted garlic au jus, served with roasted fingerlings
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
Salmon en Papillote
scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms
& fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon,
enclosed in a parchment package & steamed cooked

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake
filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
Butterscotch Pots de Crème with Salted Caramel
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