Trois et Trois

July 24th-26th

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella, served with toast points
Burrata Cheese and Dried Figs with a Petite Salad
fresh Burrata cheese, dried figs plated with a petite salad of a Tuscan lettuce blend
tossed in balsamic vinaigrette served with walnut bread toast points
Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables,
herbs & green grapes, served cold & garnished with toasted almonds

Second Course

Salmon à la Nage
Scottish salmon & mussels poach in a tomato-basil lobster broth,
plated over wilted spinach, fennel & roasted red bell peppers
Grilled Beef Kabob with Farro Pilaf
grilled beef filet kabobs, finished with chimichurri sauce,
plated with a medley of seasonal vegetables & a faro pilaf
Roasted Pork Tenderloin Crusted with an Arugula Pesto
pork tenderloin covered with an arugula pesto, roasted & plated with herb-roasted fingerlings
& a medley of seasonal vegetables

Third Course

Floating Island
mounds of poached meringue, floating in crème anglaise with summer berries
drizzled with warm caramel sauce & topped with almond Florentine
Panna Cotta with Balsamic Strawberries
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