Trois et Trois

June 5th-7th

please select one item per course

First Course

Clam Chowder
topped with toasted cornbread croutons
Pickled Hearts of Palm Salad
baby lettuce greens, pickled hearts of palm, roast beets & blue cheese
Lamb Chop with Mint Chutney
pan roasted lamb chop served with mint chutney & pickled red onions

Second Course

Shrimp & Cured Salmon Fettuccine
house-made fettuccine with cured salmon & salmon prepared in a lemon
& dill-sundried tomato sauce
Coq au Vin
classic French… Jidori chicken marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots & roasted new potatoes
Top Sirloin Cobb Salad
top sirloin steak grilled to your preferred temperature & plated over a cobb salad of diced tomatoes, bacon, avocados, hard-cooked eggs, roquefort cheese & crisp mixed greens
tossed in a dijon vinaigrette

Third Course

Salzburg Souffle
Banana Flambe with Vanilla Ice Cream
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