Trois et Trois

August 10th – 12th

please select one item per course

First Course

Caramelized Onion, Apple and Blue Cheese Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and blue cheese, baked and served with a small arugula salad
Heirloom Tomato Gazpacho
prepared with heirloom tomatoes and summer vegetables,
garnished with a dollop of crème fraîche and a drizzled basil oil, served cold
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Chicken Alana
Jidori chicken breast and prawns sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach
Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Hanger Steak with Béarnaise Sauce
prime hanger steak, cooked to your preferred temperature,
finished with a béarnaise sauce, served with potato gratin
and a medley of 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
Profiteroles
filled with house-made chocolate mint ice cream, topped with a hot Swiss chocolate sauce
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