Trois et Trois

February 23rd-25th

please select one item per course

First Course

Pancetta wrapped Shrimp over Asparagus Risotto
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
French Lentil Soup with Parmesan-Garlic Crouton

Second Course

Asian Salmon Papillote
Scottish salmon marinated with Asian flavors and layered with braised bok choy, broccoli raab, leeks, garlic and ginger wrapped in a parchment package and steamed cooked
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce served with Truffle Fries
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce and
served with seasonal vegetables and truffle fries
Chicken Diablo with Roasted Root Vegetables and Fingerlings
In French cuisine, recipes containing mustard are called “diablo” meaning, “devil-style”. marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs,
oven roasted and finished with a mustard-anchovy au jus,
served with roasted root vegetables and fingerlings

Third Course

Cherry Clafouti
with vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a 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