Trois et Trois

July 18th-20th

please select one item per course

First Course

Pacific Yellowtail with Mango Salsa
Pacific coast yellowtail, seasoned & seared in a hot pan,
plated over roasted corn polenta & finished with a mango salsa
Pulled Pork Spring Rolls
pulled pork spring rolls plated over a shaved Asian salad
Chilled Cantaloupe Soup
drizzled with a basil oil

Second Course

Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi,
sautéed wild mushrooms & finished with a port wine sauce,
served with a medley of seasonal vegetables
Lasagna
the Italian classic made our way… béchamel, meat sauce & house-made noodles
Salmon à la Nage
scottish salmon & mussels poach in a tarragon & white wine-cream sauce
with peas & asparagus, served over house-made fettuccini

Third Course

Baked Alaskan
strawberry-pistachio ice-cream over spouge cake, enclosed in meringue & baked
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with 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