Trois et Trois

August 11th-13th

please select one item per course

First Course

Shrimp en Croûte
ravioli filled with spinach, shallots, mascarpone cheese and fresh farm eggs,
served in a nutmeg béchamel
Wild Mushroom Salad on Marinated Tomato Slices
with a Warm Sherry-Bacon Vinaigrette
Cold Watercress Soup
prepared with fresh watercress, potatoes, leeks and herbs, served cold,
finished with a dollop of crème fraîche and topped with seasoned croutons

Second Course

Trout Amandine
Idaho rainbow trout seasoned and pan sautéed with toasted almonds in a brown butter sauce,
served with potato gratin and a medley of seasonal vegetables
Petite Filet with Béarnaise Sauce
filet mignon, grilled to preferred temperature, topped with béarnaise sauce,
served with potato gratin and a medley of seasonal vegetables
Confit de Canard Grumel with Cognac-Peppercorn Sauce
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
topped with a Cognac-peppercorn sauce, served with
potato gratin and a medley of seasonal vegetables

Third Course

Peach, Rhubarb and Berry Crisp
topped with vanilla ice cream
Apple Tart Tatin
Not exactly the Tatin Sisters version but, our own. Straight from the oven,
thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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

Proprietors: Chef Vincent Grumel & Lisa Grumel

Reserve your table now.
760-745-3835