Trois et Trois

February 17th–18th

please select one item per course

First Course

Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio, topped with a sun-dried tomato rouille and capers, garnished with sieved eggs and served with toasted points
Crayfish Bisque
topped with a warm puff-pastry biscuit
Crackling Salad with Spicy Glazed Pecans
bibb, frisée chicory and arugula tossed with a herb vinaigrette with pecans and cracklings

Second Course

Blackened Petite Filet with Roquefort Sauce
filet mignon coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with potato gratin and a medley of seasonal vegetables
Trout Normandy with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed finished with a sauce prepared With shrimp, capers, hard-boiled eggs, fish stock, white wine and a dash of cayenne, served with seasonal vegetables and confetti rice
Cornish Game Hen over a Creamy Winter Succotash
cornish game hen seasoned with herbs and roasted,
served over a winter vegetable succotash

Third Course

Pets de Nonne
sinfully delicious…

What are Pets de Nonne?

Bread Pudding with Warm Bourbon 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