Trois et Trois

March 2nd – 4th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup, served over a medley of
sautéed wild mushrooms and topped with a sautéed prawn
Roasted and Butternut Squash and Ricotta Cheese Raviolis
with Sage Beurre Noisette and shaved Parmesan
ravioli filled with a savory mixture of roasted butternut squash, shallots, and ricotta cheese, finished with a sage beurre noisette and shaved Parmesan cheese
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

Bouillabaisse
Provençal fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
New York Steak Marchand de Vin
black angus prime 10 oz. bone-in ny steak, cooked to your preferred temperature,
finished a red wine-shallot sauce, served with seasonal vegetables and truffle fries
Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
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