Trois et Trois

February 6th-8th

please select one item per course

First Course

Spring Pea Soup
with pork belly croutons
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad
Salad Lyonnaise
frisée & mixed greens tossed in a warm truffle oil vinaigrette with pancetta, new potatoes & seasoned croutons, topped with a farm-fresh poached egg

Second Course

Chicken Wiener Schnitzel
jidori chicken breast, flatted & coated with seasoned bread crumbs, pan sautéed
& finished with a lemon-caper pan sauce, served with a house-made wide noodles
& a medley of seasonal vegetables
Sea Bass over Farro Pilaf
pan seared, plated over a farro pilaf with preserved lemons, capers, green olives & roasted red bell pepper, finished with a brown butter fried caper sauce
Grilled Filet Skewers
skewered filet wrapped in bacon, grilled to your preferred temperature & finished with a cognac-peppercorn sauce, served with a medley of seasonal vegetables & papa bravas

Third Course

Chocolate Mousse & Peanut Brittle
Lemon Poppyseed Cake with Passionfruit Curd
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