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Trois et Trois

June 29th – July 1st

please select one item per course

First Course

Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Baby Back Ribs with BBQ Glaze
served over classic slaw

Second Course

All-American Fried Chicken Dinner
Jidori chicken thigh-leg marinated in buttermilk with herbs and seasonings,
pan fried (in duck fat) and served over Yukon mashed potatoes,
finished with an herb and mushroom pan sauce (gravy),
served with a medley of seasonal vegetables
Spicy Blackened Catfish over Summer Succotash with Fried Mussels
catfish coated lightly with Cajun seasonings and blackened,
served over a summer vegetable succotash,
topped with spicy aïoli and seasoned cornmeal crusted fried mussels
New York Steak with Caramelized Onions and Parmesan Fries
prime 8 oz. New York steak grilled to your preferred temperature,
topped with caramelized onions and finished with a red wine sauce,
served with parmesan fries and a medley of seasonal vegetables

Third Course

Apricot Crisp
topped with a scoop of vanilla ice cream
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and 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