Trois et Trois

June 19th-21st

please select one item per course

First Course

Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs, finished with a dollop of cream
garnished with toasted walnuts, served cold
Grilled Romaine Wedge with Buttermilk Dressing & Cornbread Croutons
grilled romaine hearts topped with buttermilk dressing, blistered cherry tomatoes,
grilled corn & cornbread croutons
Grilled Baby Octopus Niçoise Plate
grilled baby octopus, asparagus, fingerling potatoes, green beans, cherry tomatoes, arugula & hard-boiled farm eggs, topped with a garlic crouton & drizzled with a niçoise vinaigrette

Second Course

Roasted Duck Breast with Cherry Port Sauce
pan-roasted Maple Leaf duck breast, finished with a cherry-port sauce,
plated with a savory bread pudding & seasonal vegetables
Prawn wrapped Scallop with Tropical Sauce
diver scallop wrapped with a prawn skewered & grilled, plated over orzo pasta & finished with a tarragon glaze, served with a medley of seasonal vegetables
Pork Belly Skewers with a Nectarine-Shishito Salsa
pork belly skewers plated over a red bell pepper spaetzle &
finished with a nectarine-shishito salsa

Third Course

Lemon Meringue Cheesecake
Strawberry Shortcake with Chocolate Sorbet
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