Happy Birthday, Julia!
Trois et Trois

August 16th-18th

please select one item per course

First Course

Crespéou with Petit Arugula Salad
a dish from Provence, also known as gateau d’omelettes… summer vegetables with layers of thin omelets, baked together creating a beautiful vegetable terrine,
served with an arugula salad tossed in a roasted tomato vinaigrette
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Niçoise Salad with Poached Salmon and a Kalamata Vinaigrette
a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes,
green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton
Steak au Poivre
pepper-crusted rib-eye, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with potato gratin and a medley of seasonal vegetables
Lamb Shank Osso Buco with House-Made Wide Noodles
lamb shanks slow roasted with veal stock, white wine, herbs,
roasted red bell pepper and king trumpet mushrooms
served with house-made wide noodles and a medley of seasonal vegetables

Third Course

Crêpes Suzette with a Peach and Berry Potpourri
finished with Chantilly cream
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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