Trois et Trois

April 20th – 22nd

please select one item per course

First Course

Caramelized Onion, Apple and Brie Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad
Roasted Red Bell Pepper Soup with a Parmesan-Garlic Crouton
Cured Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over cured salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons

Second Course

Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash and a medley of seasonal vegetables
Fluke Piccata
Atlantic fluke lightly coated with seasoned flour and pan sautéed,
finished with a pan sauce of brown butter, lemon, parsley, capers and white wine,
served with potato gratin and seasonal vegetables
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and pan seared to your preferred temperature, finished with a peppercorn cognac-cream sauce
and served with potato gratin and seasonal vegetables

Third Course

Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
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