Trois et Trois

October 13th-15th

please select one item per course

First Course

Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served with a summer vegetable succotash
La Caesar Salad
romaine hearts tossed with Vincent’s Caesar Salad Dressing,
topped with a Parmesan cheese crisp and a peperonata crostini
Sweet Vidalia Onion Soupe
sweet Vidalia onion soup topped with prosciutto, soft poached egg, Swiss cheese

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a
mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and
leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc
Hanger Steak with Sauce Bordelaise and Truffle Fries
USDA prime hanger steak, cooked to your preferred temperature, finished with a shallot and red wine sauce,
served with truffle fries and a summer vegetable tian

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Pear Tart
flaky crust topped with frangipane and a poached pear, baked and served with 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