Trois et Trois

August 7th-9th

please select one item per course

First Course

Cantaloupe Gazpacho
Watermelon, Cucumber & Pork Belly Salad
watermelon with cucumbers, puffed farro, pork belly, mint, cilantro, ginger
& a squeeze of lime, tossed in a Asian peanut vinaigrette
Curry & Feta Cheese Arancini
curry & feta cheese rice balls, fried & served with a red bell pepper aïoli

Second Course

Seafood Fritto Misto
softshell crab, shrimp, calamari & seasonal vegetables, served with an Asian slaw
Mixed Grill
grilled lamb chop, braised veal & grilled pork sausage, served over pancetta grits
with a medley of seasonal vegetables
Duck Confit “Poutine”
confit duck legs plated over sweet potato fries & topped with a Bordelaise
& crumbled blue cheese

Third Course

Passionfruit Cheesecake
Chocolate Soufflé
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