Trois et Trois

March 9th – 11th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée and Spanish chorizo, sealed with pastry and baked to perfection
Farmer’s Spring Salad with Warm Goat Cheese Crouton
mixed spring greens tossed in a sherry-vinaigrette served with pickled baby carrots, baby beets, radishes, and a warm goat cheese crouton
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese

Second Course

Liver Diablo served over Creamy Stilton Polenta
sautéed calf’s liver prepared with applewood-smoked bacon, served over stilton polenta and topped with caramelized onions and tomato Diablo sauce, served with a medley of seasonal vegetables
Salmon Roulade with a Roasted Corn, Kalamata Olive and Orange Relish
Scottish salmon rolled with a savory blend of garlic and herbs and pan sautéed, finished with a fresh roasted corn relish and served with rice pilaf and steamed asparagus
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and served with braised greens and house-made gnocchi in a sage-brown butter

Third Course

Poached Pear and Almond Cake
topped with vanilla ice-cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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