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

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.