Trois et Trois

June 13th-15th

please select one item per course

First Course

Pissaladiere Flatbread
layered with caramelized onions, anchovy fillets, niçoise olives & fresh herbs,
served with a small of mixed baby greens tossed in a Dijon vinaigrette
Chilled Cantaloupe Soup
drizzled with a basil oil
Cured Salmon with Potato Salad
house-cured salmon plated with a potato salad with Yukon potatoes,
celery, radishes & a dill aïoli

Second Course

Veal Osso Buco Milanese
with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
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
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

Blueberry Cornmeal Cake
served warm with 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