Trois et Trois

August 9th-11th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Tomato Caprice Stack
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a balsamic vinaigrette, stacked and topped with shaved Parmesan
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky puree of salt cod and potatoes, served over a tomato coulis

Second Course

Wild Alaskan King Salmon with Citrus Glaze over a bed of Israeli Couscous, Spring Peas and Mint
wild Alaskan King Salmon broiled and finished with a citrus glaze, plated over a bed of Israeli couscous with spring peas and fresh mint, served with steamed asparagus
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
Roasted pork tenderloin, sliced and finished with a sage au jus, served over house-made fettuccine with a summer pipérade of simmered onions, tomatoes, zucchini,
red bell pepper, herbs, capers and kalamata olives
Chicken Diablo with Parmesan-Rosemary Fries and Vegetable Tian
In French cuisine, recipes containing mustard are called “diablo” meaning, “devil-style”. marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs,
oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a summer vegetable tian

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Lemon Pudding Cake with a Peach and Berry Potpourri
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