Trois et Trois

October 26th – 28th

please select one item per course

First Course

Veal Prosciutto Raviolis in a Cognac-Peppercorn Sauce
Crimini Mushroom Soup with a Brie Crouton
La Caesar Salad Wedge with Bacon Croutons
cold, crisp romaine wedge topped with Vincent’s Caesar Salad Dressing,
grated Parmesan cheese and bacon croutons

Second Course

Hanger Steak with Béarnaise Sauce and Truffle Fries
prime hanger steak grilled to your preferred temperature and finished with
hollandaise sauce, served with truffle fries and a medley of seasonal vegetables
Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with herb-roasted fingerlings and haricots vert
Shrimp Provençale
prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
seasonal vegetables, garlic and herbes de Provence, simmered in white wine
and served with fresh parsley-garlic gnocchi

Third Course

Vanilla Poached Pear Clafouti
prepared with vanilla poached pears, topped with crème anglaise
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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