Dine Out Escondido

January 30th – February 3rd

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Roasted Butternut Squash & Caramelized Shallot Soup
topped with house-made ricotta
Blue Cheese Soufflé with Winter Salad
served with a salad of rola rosa, arugula, frisée, apples, fennel
& tossed in a walnut oil vinaigrette
Endive & Roasted Beet Salad
endive, roasted beets, blue cheese & pork belly croutons tossed in a truffle vinaigrette
Grilled Romaine with Tomatillo Dressing
topped with cotija Cheese

Second Course

Porcini Salmon
Scottish salmon dusted with porcini powder, pan seared, plated over caramelized shallots & finished with a pinot noir beurre rouge, served with sautéed mushrooms & seasonal vegetables
Barramundi 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
Maine Lobster Tail with Gnocchi
plated over house-gnocchi, finished in a dill beurre blanc
& served with a medley of seasonally vegetables
Cabernet Braised Short-Rib over Cardamom Pappardelle
Cabernet braised short-ribs plated over a house-made cardamom wide noodle
Bacon wrapped Petit Filet with Bordelaise Sauce
petit filet wrapped with smoked bacon & grilled to your preferred temperature, served over rösti potatoes & finished with a bordelaise sauce, served with a medley of seasonal vegetables
Civet de Canard
duck leg-thigh portion simmered in red wine with herbs, mushrooms, carrots & onions,
served over house-made wide noodles
Duck Confit with Wild Mushroom Gnocchi
confit Maple Leaf duck legs, plated with house-made wild mushroom gnocchi, sautéed wild mushrooms & finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Salted Butter Caramel-Chocolate Mousse & Peanut Brittle
Pear Tart
flaky crust topped with frangipane & a poached pear
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce

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.