Trois et Trois

June 7th – 9th

please select one item per course

First Course

Roasted Beets and Blood Orange Salad with Herbed Goat Cheese Crouton
salad of wild baby arugula, roasted baby beets, blood orange wedges
and toasted hazelnut, tossed in a orange blossom vinaigrette,
topped with an herbed goat cheese crouton
Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Terrine de Canard
duck terrine, cornichon, pickled onions and country mustard served with toast points

Second Course

Hanger Steak with Béarnaise Sauce
prime hanger steak, cooked to your preferred temperature,
finished with a béarnaise sauce, served with potato gratin
and a medley of seasonal vegetables
Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with spring peas and asparagus, served over house-made fettuccini
Confit de Canard Grumel
a house specialty…Maple Leaf duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
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