Trois et Trois

August 23rd-25th

please select one item per course

First Course

Corn Chowder
a savory chowder with roasted corn, potatoes and bacon,
topped with a Parmesan cheese straw
Roasted Yellow Bell Pepper Raviolis with Beurre Noisette
ravioli filled with a savory mixture of roasted yellow bell pepper, goat cheese, mozzarella cheese, toasted pecan and shallots, finished with a beurre noisette
Savory Mushroom Tart with Petite Arugula Salad
medley of sautéed mushrooms, shallots, herbs and Camembert cheese top this savory tart, served with a arugula salad tossed in a herb-vinaigrette

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Hanger Steak with Sauce Vierge
prime hanger steak pan seared, sliced and finished with sauce Vierge,
served with a grilled romaine wedge and potato gratin

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream and whipped 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