Trois et Trois

February 15th – 17th

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached eg
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
California Lobster Tail on Creamy Winter Succotash
poached California spiny lobster tail served with a winter succotash

Second Course

Fraicassée de Pintade
pintade thigh-leg marinated in red wine with herbs and onions,
simmered slowly with pancetta and mushrooms,
served with braised carrots, confit shallots and roasted new potatoes and haricots vert
Baquetta Sea Bass en Papillote
with Braised Leeks on a bed of French Lentils
Pacific Baquetta, fennel, leeks, lemon, herbs and tomato concassée, over a bed of Seasoned French lentils wrapped in a parchment package and steamed cooked
Filet with Béarnaise Sauce
filet mignon, grilled to preferred temperature, and finished with béarnaise sauce,
served with Pommes Galette and a medley of seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven, thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice 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