Trois et Trois

September 14th – 16th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette
Terrine de Canard
Mousse de Canard
served with toast points pickled onions, cornichons and country mustard

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs and Pernod, prepared over a bed of fresh steamed spinach, served with potato gratin
Pacific Ocean Yellow Tail with a Roasted Corn and Mango Salsa
seared yellow tail, prepared medium-rare, topped with a roasted corn
and fresh mango salsa, served with confetti rice and a medley of seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with
caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and French-cut green beans

Third Course

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
Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
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