Trois et Trois

August 28th-30th

please select one item per course

First Course

Shiitake Mushroom Soup
with parmesan crisp
Steamed Mussels with Garlic Toast
mussels steamed with herbs, garlic, white wine & cream, topped with garlic toast
Tomato & Melon Salad
heirloom tomatoes & summer melon tossed in a buttermilk dressing with cornmeal croutons

Second Course

Provençal Lamb Chops with Sweet Potato Fries
grilled Provençal lamb chops, finished with an herb au jus, served with sweet potato fries
& a medley of seasonal vegetables
Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi, sautéed wild mushrooms
& finished with a peppercorn wine sauce, served with a medley of seasonal vegetables
Salmon with Champagne Grapes
Scottish salmon prepared in a white wine beurre blanc with roasted champagne grapes,
plated over farro risotto & served with a medley of seasonal vegetables

Third Course

Strawberry-Rhubarb Cobbler
served with vanilla ice cream
Peach Donuts with White Chocolate Sauce
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