Trois et Trois

August 21st-23rd

please select one item per course

First Course

Mountain Meadow Mushroom Ravioli
wrapped in wonton, drizzled with a port wine truffle sauce
Peach & Roasted Beet Salad
summer peaches, roasted beets & baby spinach tossed in a shallot-white balsamic vinaigrette, topped with granola
Potato & Roasted Garlic Chowder
prepared with potatoes, roasted garlic, roasted red bell pepper & cheddar cheese

Second Course

Pork Chop with a Dijon Mustard Sauce
pork chop drenched in seasoned bread crumbs, pan-fried
& finished with country Dijon-mushroom sauce, topped with fried shallots
& served with papa bravas & a summer vegetable tian
Grilled Skirt Steak with Twice Baked Potato
spice-crusted skirt steak prepared to your preferred temperature,
plated with a twice-baked potato & a medley of seasonal vegetables
Seafood Fettuccine
house-cured salmon, mussels & calamari over house-made fettuccine prepared in a
basil pesto cream sauce with tomatoes, capers & lemon juice

Third Course

Blueberry Cornmeal Cake
served warm with vanilla ice-cream
Crème Brûlée with Roasted Figs
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar,
topped with roasted figs
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