Trois et Trois

March 13th-15th

please select one item per course

First Course

House-Cured Salmon with Burrata
burrata cheese plated over cured salmon, drizzled with a lemon-caper vinaigrette & fried leeks, served with grilled focaccia bread
White Bean & Kale Soup
white beans, mirepoix, smoked pork & kale
Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots, finished with mornay sauce & baked

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with a sauce of brown butter, capers, lemon & parsley, served with an Israeli couscous pilaf & a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit leg & grilled pork sausage, served over a bed of savory cannellini beans with a medley of seasonal vegetables
Roasted Chicken with Farro & Blistered Tomato Salad
Jidori chicken thigh-leg pressed & roasted in an iron skillet with garlic & herbs, served with a warm farro salad with blistered cherry tomato, charred lemon, fried capers & roasted red bell pepper with wilted spinach

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
Butterscotch Pots de Crème with Salted Caramel
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