Trois et Trois

February 22nd – 24th

please select one item per course

First Course

White Bean Soup Country Soup
slow-cooked savory, northern white bean soup with smoked pork,
served over garlic crouton
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with pickled red onions, chopped hard-boiled eggs and pumpernickel croutons
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Bouillabaisse
Provençale fish stew prepared with ono, salmon, shrimp, scallops and clams,
served with a garlic crouton topped with rouille
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with braised greens and house-made wide noodles in a sage-brown butter
Tapenade Crusted Roasted Lamb Chops and Haricot Verts
tapenade coated lamb chops, roasted and finished with a sage au jus,
served with haricot verts and potato gratin

Third Course

Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Banana Chocolate Bread Pudding
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