Trois et Trois

February 1st – 3rd

please select one item per course

First Course

Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Wild Mushroom Risotto
finished with shaved parmesan cheese

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Salmon en Croûte with Chive-Champagne Beurre Blanc
Atlantic salmon filet topped with a mixture of fresh spinach, oyster mushroom and leeks baked in puff pastry and topped a chive-champagne beurre blanc,
served with a medley of seasonal vegetables
Flat Iron Steak with Diane Sauce
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and finished with Diane sauce, served potato gratin and a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
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