Trois et Trois

March 1st-3rd

please select one item per course

First Course

Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes in a savory vegetable broth, topped with a warm brie crouton
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Fried Calamari
served with a chipotle aïoli

Second Course

Hanger Steak with Béarnaise Sauce and Pommes Château
prime hanger steak grilled to your preferred temperature and topped with a bordelaise sauce, served with pommes château and a medley of seasonal vegetables
Alaskan Halibut and Sauce Vierge served over Roasted Corn Polenta with Braised Greens
grilled filet of halibut, served over a roasted corn polenta and finished with sauce vierge, served with braised greens
Shepherd’s Pie
a slow-cooked lamb stew topped with a creamy Yukon potato mash
and baked to perfection

Third Course

Pecan Tart with Bourbon Ice Cream
Blueberry and Pear Clafouti
served warm and topped crème anglaise
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