Trois et Trois

June 1st – 3rd

please select one item per course

First Course

Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs,
finished with a dollop of cream and chives, served cold
La Caesar Wedge with Bacon Croutons
cold, crisp romaine wedge with Vincent’s Caesar Salad Dressing,
shaved Parmesan cheese and bacon croutons
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Roasted Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, roasted and finished with a tarragon-mustard pan sauce,
served with a medley of roasted herbs, fingerlings, red onions and mushrooms
Salmon en Croûte with Chive-Champagne Beurre Blanc
Atlantic salmon filet topped with a mixture of fresh spinach, oyster mushroom and leeks baked in puff pastry and topped a chive-champagne beurre blanc, served with a medley of seasonal vegetables
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and served with braised greens and house-made gnocchi in a sage-brown butter

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
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