Trois et Trois

September 12th-14th

please select one item per course

First Course

Marinated Fig & Creamy Blue Cheese Salad
endive, arugula, frisée, shaved fennel, pears, creamy blue cheese & marinated figs tossed in a mustard vinaigrette
Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Watermelon & Tomato Gazpacho
summer watermelon, heirloom tomatoes, cucumbers,
radishes & herbs, served chilled

Second Course

Cornish Game Hen with Niçoise Pasta & Basil Pesto
cornish game hen roasted with herbs & plated over a niçoise pasta with niçoise olives, blistered cherry tomatoes & spinach, drizzled with a basil pesto
Pacific Yellowtail with Grilled Peach & Shishito Salsa
Pacific coast yellowtail, seasoned & seared in a hot pan,
plated over roasted corn polenta & finished with a grilled peach & shishito salsa
Blackened Top-Sirloin Steak with Mint-Cilantro Pesto
blackened prime top-sirloin steak prepared to your preferred temperature & finished with a mint-cilantro pesto plated with a roasted poblano pepper
stuffed with goat cheese, roasted corn, sweet potatoes & roasted red bell

Third Course

Blueberry & Lemon Curd Napoleon
a stack of fresh blueberry & lemon curd, puff pastry, pastry cream & whipped cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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