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

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.