Trois et Trois

August 31st – September 2nd

please select one item per course

First Course

Salade Lyonnaise
frisée, romaine and baby wild arugula tossed in a warm truffle oil vinaigrette with lardon and seasoned croutons, topped with a farm-fresh poached egg
Crab Raviolis
house-made raviolis filled with blue crab and served with a lobster sauce
Garden Patch Gazpacho
local grown vine-ripened tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold

Second Course

Cornish Game Hens Diablo
with Parmesan-Rosemary Fries and Vegetable Tian
In French cuisine, recipes containing mustard are called “diablo” meaning, “devil-style”. marinated cornish game hens, brushed with mustard and topped
with seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a summer vegetable tian
Escalope de Veau Viennoise
veal lightly coated with seasoned bread crumbs, pan sautéed with shallots, parsley, capers, anchovies and a squeeze of lemon, finished with a brown butter sauce
and served with house-made wide noodles and a medley of seasonal vegetables
Bacon wrapped Ono
pan seared bacon wrapped ono, served over a bed of savory wilted spinach, and leeks and finished with a roasted tomato and kalamata olive concassé

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh 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