Trois et Trois

September 18th-20th

please select one item per course

First Course

Roasted Carrot Soup with Citrus & Cumin
Summer Nectarine & Goat Burrata Salad
nectarines, tomatoes, mixed greens tossed in an orange bitter vinaigrette,
topped with burrata cheese & roasted walnuts
Hen-of-the-Woods
hen-of -the-woods mushroom roasted & drizzled with truffle oil vinaigrette,
plated over ricotta cheese & a butternut squash purée

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 a brown rice pilaf
& a medley of seasonal vegetables
Pork Chop with a Dijon Mustard Sauce
pork chop drenched in seasoned bread crumbs, pan-fried
& finished with country Dijon-mushroom sauce, topped with fried shallots
& served with papa bravas & a medley of seasonal vegetables
Lamb Chops with Chimichurri
grill lamb chops, plated over French lentils & finished with a fresh chimichurri,
served with a skewer of summer vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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