Trois et Trois

July 6th-7th

please select one item per course

First Course

Vichyssoise
creamy potato-leek soup, garnished with chives and served cold
Salmon Tartar with Petit Arugula Salad
served with toast points
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad

Second Course

Maple Leaf Duck Leg Stuffed with a Savory Veal and Pork Stuffing
Deboned, duck leg-thigh portion, filled with a savory veal and pork stuffing, pan-roasted and finished with a Madeira sauce, served with confit fingerlings and seasonal vegetables
Sanddab with Lemon-Caper Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-caper sauce served with confetti rice and summer vegetable tian
Petit Filet wrapped with Applewood Smoked Bacon
finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly 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