Trois et Trois

March 16th – 18th

please select one item per course

First Course

Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
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

Second Course

Corned Beef and Cabbage
prepared by a French chef in honor of Saint Patrick… tender corned beef served with steamed cabbage, leeks, carrots and fingerling potatoes
Monkfish wrapped with Applewood Smoked Bacon over Fire-Roasted Tomato Sauce
monkfish wrapped with applewood smoked bacon, pan-seared and baked, plated over a rustic, fire-roasted tomato sauce, served with seasonal vegetables and potato gratin
Roasted Poussin with Savory Bread Pudding
poussin rubbed with herbs and garlic and pan roasted, finished with a wild mushroom-Madère sauce and served with roasted fingerlings and seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream
Crème Caramel
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