Trois et Trois

January 3rd-5th

please select one item per course

First Course

Kale and Cara Cara Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with Cara Cara oranges, dried pears, shaved fennel and toasted hazelnuts
Cajun Fried Oysters over a bed of Black-Eye Peas
fresh shucked oysters coated with Cajun seasoned cornmeal, fried
and served with a bed of savory black-eye peas
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto
and Swiss cheese

Second Course

Roasted Chicken over Cardamom Pasta Ribbons
one-quarter jidori chicken roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted greens, mushrooms & toasted almonds
in a brown butter sauce, topped with fresh ricotta
Seafood Tagliatelle
shrimp, mussels, baramundi & salmon in a prepared in a sherry cream sauce
and served over house-made tagliatelle pasta
Hanger Steak with Diane Sauce & Pommes Galette
prime hanger steak pan seared to preferred temperature,
sliced & plated over a pommes galette, finished with diane sauce
& served with a medley of seasonal vegetables

Third Course

Pavlova with Passion Fruit Curd
a meringue shell filled with chantilly cream & topped with passion fruit curd
Gingerbread Cake with Poached Pears
$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