Trois et Trois

March 30th – April 1st

please select one item per course

First Course

Stone Crab Raviolis with Sherry Lobster Sauce
stone crab raviolis made in-house, finished with a sherry-lobster sauce
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit

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
Papillote of Alaskan Halibut Provençale
Alaskan halibut, braised leeks, tomatoes, garlic, kalamata olives, onions and herbes de Provence, wrapped in a parchment package and steamed cooked
Tapenade Crusted Roasted Lamb Chops and Haricot Verts
tapenade coated lamb chops, roasted and finished with a sage au jus,
served with haricot verts and potato gratin

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Cream Puff
filled with crème chiboust and glazed with chocolate
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