Trois et Trois

May 31st-June 1st

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red & yellow bell peppers, fennel,
Kalamata olives, capers & fresh mozzarella cheese, plated over a bed of greens,
served with toast points
Clam, Corn & Potato Chowder
clam, roasted corn, potatoes and smoked bacon
Moules Mariniere
mussels steamed with herbs, garlic, white wine and cream,
topped with house-made potato chip

Second Course

Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout, season & pan set sautéed in a brown butter with sliced almonds, served with a confetti rice pilaf & a medley of seasonal vegetable
Blackened Skirt Steak with Mint-Cilantro Pesto
blackened skirt steak prepared to your preferred temperature,
served over a roasted corn polenta & finished with a mint-cilantro pesto,
served with a medley of seasonal vegetables
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms & a splash of Marsala wine, served with confit potatoes & a medley of seasonal vegetables

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Lemon Pudding Cake with Berry Potpourri
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