Trois et Trois

January 12th-14th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée and
Spanish chorizo, sealed with pastry and baked to perfection
Warm Goat Cheese Salad with Toasted Walnuts and Roasted Baby Beets
baby greens and wild arugula tossed in a sherry-vinaigrette, topped with a
warm goat cheese patty, toasted walnuts and roasted baby beets
French Lentil and Sausage Soup
topped with a Parmesan crouton

Second Course

Tapenade Crusted Roasted Lamb Chops and Haricot Verts
tapenade coated lamb chops, roasted and topped with a sage au jus,
served with haricot verts and potato gratin
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and roasted garlic mash
Grouper with Baby Turnips, Leeks and Applewood Bacon
golden grouper roasted with lemons, rosemary, applewood bacon,
leeks, baby turnips, and fingerling potatoes

Third Course

Poached Pear and Almond Cake
topped 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