Trois et Trois

October 31st-November 2nd

please select one item per course

First Course

Warm Roasted Butternut & Delicata Squash Salad
roasted butternut & delicata squash plated over house-made mole,
finished with crumbled cotija cheese & a drizzle of a cilantro-pepita pesto
Eggplant & Curry Soup
topped with a crumble of feta cheese
Persimmon, Beet & Citrus Salad
fuyu persimmons, roasted beets & citrus, plated with a salad of arugula,
Belgium endive & watercress tossed in a citrus vinaigrette

Second Course

Blackened Barramundi over Braised Greens
& Forbidden Black Rice
barramundi coated lightly with Cajun seasonings & blackened, plated over
braised greens & finished with a spicy aïoli, served with forbidden black rice
Blackened Lamb Chops with Roquefort Sauce
lamb chops coated lightly with Cajun seasonings, blackened, finished with a Roquefort cream sauce, served with sweet potato gratin & seasonal vegetables
Herb-Roasted Chicken over Savory Black-Eyed Peas Medley
one-quarter Jidori chicken roasted in a cast iron skillet, plated over a savory
black-eyed pea medley with roasted carrots & wilted baby kale

Third Course

Carrot Cake
topped with a cream cheese frosting & served with orange sorbet
Butterscotch Crème Brûlée with Caramel Corn
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