Trois et Trois

February 20th-22nd

please select one item per course

First Course

Shrimp Stuffed Banana Peppers
served with ponzu sauce
Blue Cheese Soufflé with a Roasted Beet & Radish Salad
roasted beets & radishes tossed in a buttermilk dressing with mixed greens,
served with a blue cheese soufflé
Spring Pea Soup

Second Course

Duck Breast with Roasted Polenta
Maple Leaf Farm duck breast seasoned & pan-roasted plated with a crispy polenta
& finished with a Cognac-peppercorn sauce, served with a medley of seasonal vegetables
Provençal Lamb Chops over French Lentils
lamb chops marinated with herbs & garlic, grilled & plated over a bed of savory French lentils, finished with a sage au jus, served with a medley of seasonal vegetables
Barramundi with Squid Ink Gnocchi
pan seared, plated over squid ink gnocchi & finished with a crab bisque sauce,
served with wilted spinach & roasted king trumpet mushrooms

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Apple & Cherry Crisp
topped 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