Trois et Trois

January 10th-12th

please select one item per course

First Course

Eggplant & Cumin Soup
topped with a crumble of feta cheese
Kobe Steak Carpaccio
thinly sliced Kobe beef, caper olive oil wild arugula & grilled toast points
Winter Squash & Prosciutto Raviolis
ravioli filled with a savory mixture of roasted squash & prosciutto,
finished with a sage brown butter sauce

Second Course

Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a yukon potato mash & a medley of seasonal vegetables
Seared Tuna with a Hazelnut Relish
pacific coast yellow tail tuna pan seared to a medium-rare temperature
& finished with a hazelnut relish, plated with a pilaf of black forbidden rice
& a medley of seasonal vegetables
Chicken Milanese
jidori chicken breast, flatten & 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

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Pistachio Lemon cake
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