Trois et Trois

March 15th-17th

please select one item per course

First Course

Salmon Cake with Caper Aïoli and Lola Rosa Greens
salmon cake topped with a caper aïoli and served with a petit salad of lola rosa greens tossed in a Meyer lemon vinaigrett
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Corned Beef and Cabbage
In honor of Saint Patrick…corned beef
served with steamed cabbage, leeks, carrots and fingerling potatoes
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with almonds, served with confetti rice and seasonal vegetables
Herb-Roasted Guinea Hen served with Grilled Romaine and Roasted Root Vegetables
roasted guinea hen finished with a port wine sauce, served with a medley of roasted root vegetables and grilled romaine topped with blue cheese crumbles

Third Course

Strawberry and Rhubarb Crisp
served warm and topped orange ice cream
Fondant au Chocolat with Crème de Menthe Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with crème de menthe ice cream
Irish Coffee
the original
$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