Trois et Trois

August 14th-16th

please select one item per course

First Course

Watermelon & Tomato Gazpacho
summer watermelon, tomatoes, cucumbers, radishes & herbs, served with a cornbread muffin
Spinach Salad with a Buttermilk Dressing
served with a tomato & corn fritter
Baked Scallop Casino
one-half shell scallop topped a herb-butter mixture with bread crumbs,
red bell pepper & pancetta

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed &
finished with a sauce of brown butter, capers, lemon & parsley,
served with a brown rice pilaf & a medley of seasonal vegetables
Wagyu Ribeye Steak with a Stuffed Poblano
Wagyu ribeye steak seasoned, blackened & cooked to your preferred temperature, finished with a mint-cilantro pesto plated with a roasted poblano pepper stuffed with goat cheese, hominy, sweet potatoes & roasted red bell pepper
Roasted Quail with Wild Mushroom Stuffing
Texas quail filled with a wild mushroom stuffing, roasted & finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Basil Poppyseed Cake
served with a honey ice-cream & fresh berries
Stone Fruit Cobbler
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