Trois et Trois

June 21st-23rd

please select one item per course

First Course

Asparagus Vichyssoise
asparagus, potatoes, leeks and herbs, finished with a dollop of cream and chives,
served cold
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto,
served over a bed of wild baby arugula and drizzled with olive oil

Second Course

Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce, served with a medley of seasonal vegetables
Papillote of Opakapaka
fresh opakapaka over a bed of spinach and, olives, fennel, leeks, lemon, and herbs
served over a bed of couscous with a medley of fresh seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, finished with a bordelaise sauce and topped with caramelized shallots, served with truffle fries and French-cut green beans

Third Course

Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped cream
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