Trois et Trois

March 8th-10th

Decked with flowers and trinkets the fattened calf is traditionally paraded through the streets of French towns as the celebrants feast and cheer on Mardi Gras. The deprivation of Lent will begin the next day, on Ash Wednesday. This gay festivity still takes place in many French villages! Here, in Escondido, Vincent has the cow in the kitchen being prepared in his inimitable succulent ways!
And, oh, the other delicacies he has for us as well.

Oh, yes, we are celebrating Fat Tuesday. On Tuesday, we’ll offer a special Mardi Gras Trois et Trios menu from 5pm – 6pm (available also for Trois et Trois on Wednesday and Thursday). In addition and available all evening, guests may choose to indulge and order our “fattened-up” five course Mardi Gras menu. As always, our regular menu will be available all evening. Please join us on Fat Tuesday, March 8th; we assure you delicacies galore!
Bon appétit!

please select one item per course

First Course

Smoked Trout with Salad Russe and Lemon-Dill Crème Fraîche
smoked trout topped with a lemon-dill crème fraîche, served with a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli
Crackling Salad with Spicy Glazed Pecans
bibb, frisée chicory and arugula tossed with a herb vinaigrette with pecans and cracklings
Crayfish Bisque
topped with a warm puff-pastry biscuit

Second Course

Spicy Blackened Catfish with Seasoned Red Beans and Rice
catfish coated lightly with Cajun seasonings and blackened, served over collard greens prepared with smoked bacon and red onions, served with seasoned red beans and rice
Blackened Petite Filet with Roquefort Sauce
filet mignon coated lightly with Cajun seasonings,
blackened and cooked to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables
Pintade over a Creamy Winter Succotash
pintade seasoned with herbs and roasted, served over a winter vegetable succotash

Third Course

Gallette des Rois
"Cake of Kings"
frangipane enclosed in puff pastry, served warm over crème anglaise
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes topped with vanilla ice-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