Trois et Trois

May 30th-31st

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Herb Melon & Cucumber Salad
honeydew melon & Persian cucumbers marinated with mint, lemon verbena, fresno chiles, herbs, limes & olive oil

Second Course

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
Chicken Wiener Schnitzel
Jidori chicken breast, flatted & coated with seasoned breadcrumbs,
pan sautéed & finished with a lemon-carper pan sauce,
plated over house-made wide noodles & a medley of seasonal vegetables
Stuffed Calamari served over Fettuccine
calamari stuffed with a mixture shrimp, Andouille sausage, red bell peppers & shallots,
cooked in a savory shellfish broth & served over house-made fettuccine

Third Course

Beignet
served with chocolate & caramel sauce
Strawberry and Rhubarb Crisp
served warm and topped orange 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