Trois et Trois

April 5th-7th

please select one item per course

First Course

Corn Chowder
a savory roasted corn chowder with potatoes and bacon,
topped with a Parmesan cheese straw
Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette
Fried Oysters on a Creamy Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served over succotash

Second Course

Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth,
finished with a sherry cream sauce with mushrooms and bay shrimp,
served with pommes vaper and seasonal vegetables
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves,
prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with braised greens and house-made wide noodles in a sage-brown butter
Braised Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, braised in a tarragon-mustard,
served with a medley of roasted, fingerlings, red onions and mushrooms

Third Course

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