Trois et Trois

January 9th-11th

please select one item per course

First Course

Braised Oxtail Ravioli with Truffle Cream
house-made ravioli filled braised oxtail, prepared in a cream truffle sauce
with brunoise vegetables, drizzled with a bordelaise glaze
Endive & Roasted Beet Salad
endive, winter greens, roasted beets, blue cheese & bacon croutons
tossed in a truffle vinaigrette
Mushroom Soup

Second Course

Blackened Yellowtail with Grilled Pineapple Salsa
Pacific coast yellowtail, seasoned & seared in a hot pan, finished with a grilled pineapple salsa & plated with seasonal vegetables & a rice pilaf
Duck Confit with a Savory Bread Pudding
confit Maple Leaf duck legs plated with savory herb bread pudding
& a medley of seasonal vegetables
Beef Stroganoff
served over pappardelle pasta with a medley of seasonal vegetables

Third Course

Cardamom Cheesecake
Chocolate Banana Bread Pudding
Desert 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