Trois et Trois

February 2nd-4th

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Watercress Soup
garnished with a dollop of crème fraîche and seasoned croutons
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster, and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables
New York Steak with Roquefort Sauce and a Yukon-Horseradish Mash
USDA Prime 8 oz. New York steak grilled to your preferred temperature,
topped with a Roquefort sauce and served with a
Yukon potato-horseradish mash and a medley of seasonal vegetables
Roasted Quail with a Savory Wild Mushroom and Veal Bread Pudding
quail roasted with herbs and garlic, plated over a savory veal and wild mushroom bread pudding, finished with a port wine sauce and served with steamed asparagus

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
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