Trois et Trois

June 6th-8th

please select one item per course

First Course

Mussels Tarragon-Dijon
steamed with red onions, mushrooms, red potatoes, white wine,
cream, fresh tarragon & Dijon mustard
Grilled Caesar with Bacon Croutons
Roasted Carrot Soup with Citrus & Cumin

Second Course

Mixed Grill
grilled lamb chop, duck confit leg & grilled pork sausage, served over a bed of savory cannellini beans with a medley of seasonal vegetables
Cornish Game Hen over a Creamy Summer Succotash
Cornish game hen seasoned with herbs & roasted, plated over a summer vegetable succotash & finished with a roasted garlic au jus, served with roasted fingerlings
Lobster Tail with Dill Beurre Blanc
Maine lobster tail plated over a faro-barley pilaf, finished with a dill beurre blanc & served with a medley of seasonally vegetable

Third Course

Blueberry & Lemon Curd Napoleon
a stack of fresh blueberry & lemon curd, puff pastry, pastry cream & whipped cream
Cherry Clafouti
topped 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