Trois et Trois

July 20th – 22nd

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Wild Arugula Salad with Sweet Melon and Prosciutto
baby wild arugula tossed in a orange blossom vinaigrette and served with sweet summer cantaloupe and prosciutto
Shrimp Cakes
shrimp cakes sautéed in extra-virgin olive oil and served over a roasted tomato coulis

Second Course

Papillote of California White Sea Bass, Roasted Summer Ratatouille and Basil Pesto
California sea bass, layered over roasted summer ratatouille and topped with a fresh basil pesto, wrapped in a parchment package and steamed cooked
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
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
Pork Loin Confit over Roasted Pipérade
Niman Ranch pork loin marinated with herb and sous vide prepared, sliced and plated over a slow-roasted savory Pipérade, served with seasonal vegetables and roasted fingerlings

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Berry Tuile
a medley of fresh berries layered with crisp tuiles and Chantilly 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