Trois et Trois

April 19th-21st

please select one item per course

First Course

California Lobster Tail with Tarragon Glaze
fresh spiny California lobster tail pan seared and finished with a tarragon glaze
Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese served with herbed goat cheese quenelle, and toasted bread points
Chicken Matzo Ball Soup

Second Course

Grouper over a bed of Israeli Couscous, Spring Peas and Mint
New Zealand grouper pan sautéed and plated over a bed of Israeli couscous
with spring peas and fresh mint, finished with Meyer lemon beurre blanc
and served with steamed asparagus
Petite Filet Bordelaise
filet mignon, cooked to preferred temperature,
topped with sautéed wild mushrooms and finished with a red wine sauce,
served with potato gratin and a medley of seasonal vegetables
Roasted Lamb Chops over Flageolet
roasted lamb chops, served over flageolet and finished with a cumin-sage au jus,
served with haricot verts

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Île Flottante and Macerated Strawberries
Floating Island – mounds of poached meringue, floating in crème anglaise
topped with macerated strawberries and finished with a drizzled with Grand Marnier
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