Trois et Trois

April 12th-14th

please select one item per course

First Course

French Lentil Soup with Parmesan-Garlic Crouton
Savory Mushroom Tart with Petite Mâche Salad
a medley of sautéed mushrooms, shallots, herbs and fresh mozzarella cheese top this savory tart, served with a mâche salad tossed in a herb-vinaigrette
Veal Prosciutto Raviolis in a Cognac-Peppercorn Sauce

Second Course

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 spring asparagus
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach
Salmon Roulade served over Grilled Endive
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and plated with grilled endive, finished with a chive-lemon beurre blanc
and served with seasonal vegetables

Third Course

Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Strawberry and Rhubarb Crisp
served warm and topped 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