Trois et Trois

May 22nd-24th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach & tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs & smoked bacon bits
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal, fried served over summer succotash
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, provolone & parmesan cheeses,
baked to perfection

Second Course

Lamb Chops with Chimichurri
grill lamb chops, plated over mashed sweet potatoes & finished with a fresh chimichurri,
served with a skewer of seasonal vegetables
Seared Tuna with a Grilled Pineapple Salsa
Pacific coast yellow tail tuna pan seared to a medium-rare temperature & finished with a grilled pineapple salsa, plated with a rice pilaf & a medley of seasonal vegetables
Top Sirloin Steak with Diane Sauce & Parmesan-Truffle Pommes Frites
USDA prime top sirloin steak pan seared to preferred temperature & finished with Diane sauce, served with pommes frites & a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Citrus Pudding Cake
topped with citrus rhubarb compote
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