Trois et Trois

March 23rd – 25th

please select one item per course

First Course

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Watercress Soup with Goat Cheese Crostini
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and roasted garlic mash
Dorade Royale Provençale
sea bream pan sautéed in extra virgin olive oil with garlic, fresh herbs,
tomatoes, Kalamata olives, and a squeeze of lemon,
served with gnocchi and a medley of seasonal vegetables
Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a wild blueberry sauce and served with potato gratin and a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Suzette with Fresh Berry Potpourri
finished with 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