Trois et Trois

June 8th – 10th

please select one item per course

First Course

Savory Mushroom Tart with Petite Arugula Salad
a medley of sautéed mushrooms, shallots, herbs and Camembert cheese
top this savory tart, served with a arugula salad tossed in a herb-vinaigrette
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Stuffed Zucchini Blossoms
zucchini blossoms filled with a savory mixture of fresh herbs, shallots,
goat cheese and prosciutto, dip in a light tempura batter and deep-fried,
finished with a sun-dried tomato coulis

Second Course

Hanger Steak with Bordelaise Sauce and Truffle Fries
prime hanger steak grilled to your preferred temperature and topped with
a bordelaise sauce, served with truffle fries and a medley of seasonal vegetables
Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-madeira sauce,
served with roasted fingerlings and vegetable tian
Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes,
Kalamata olives, and a squeeze of lemon, served with gnocchi over a bed of wilted spinach

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Suzette with Strawberries and White Peaches
sweet crêpes white peaches and peaches sautéed in a orange butter
and flamed with Grand Marnier, served with dollop whipped 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