Trois et Trois

May 25th – 27th

please select one item per course

First Course

Stuffed Zucchini Blossoms
zucchini blossoms filled with a savory mixture of fresh herbs, goat cheese and cream cheese, steamed cooked and finished with a roasted red bell pepper coulis
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Mussel Bisque
steamed mussels in a sherry bisque, sealed with puff pastry and baked to perfection

Second Course

Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with a wild rice pilaf a medley of seasonal vegetables
Papillote of Sturgeon Basquaise
a delicate white fish prepared over a bed of fresh herbs, onions,
sweet red pepper, tomatoes, garlic and fingerling potatoes,
enclosed in a parchment package and steamed cooked
Petite filet au Poivre with Truffle Fries
pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with truffle fries and a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce and topped with almond florentine
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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