Trois et Trois

July 10th-12th

please select one item per course

First Course

Spinach Vichyssoise
spinach, potatoes, leeks and herbs, finished with a dollop of cream garnished croutons,
served cold
Steamed Mussels with Garlic Toast
mussels steamed with herbs, garlic, white wine & cream, topped with garlic toast
Green Bean, Shishito Peppers & Summer Melon
green bean, seared shishito peppers & summer melon, tossed in a balsamic vinaigrette with wild arugula, pickled red onions & cotija cheese

Second Course

Grilled Salmon Skewers with a Basil Vinaigrette
Scottish salmon skewered with zucchini ribbons & cherry tomatoes,
served over an Israeli couscous pilaf & finished with a basil vinaigrette
Lamb Chops with Chimichurri
grill lamb chops, plated over brown rice pilaf & finished with a fresh chimichurri,
served with a skewer of seasonal vegetables
Steak Haché & Potato Rösti with Bordelaise Sauce
house-ground prime beef grilled to preferred temperature, plated over a potato rösti,
topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
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