Celebrating Bastille Day

July 12th – 14th

please select one item per course

First Course

Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard
Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold finished with a dollop of crème fraîche and topped with seasoned croutons
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Second Course

Calamar Provençale
calamari stuffed with a savory mixture of scallops, shrimp, prosciutto and fresh herbs, cooked in a saffron-tomato broth with mussels, shrimp, fennel, leeks, carrots, fingerlings, served with a garlic crouton topped with rouille
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn
and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
pommes frites and haricot vert
Confit de Canard Grumel
a house specialty…Maple Leaf duck legs simmered with fresh herbs and garlic,
served with confit fingerlings and summer ratatouille

Third Course

Apple Tart Tatin
served with vanilla ice cream
Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
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