Trois et Trois

May 17th-19th

please select one item per course

First Course

Caramelized Onion, Apple and Brie Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Second Course

Chicken Breast Ballotine Marsala with Savory Bread Pudding
Jadori chicken breast stuffed with a mushroom duxelles,
sautéed in butter and oven roasted, finish with a Marsala wine sauce
and served with a savory bread pudding and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a dill-champagne beurre blanc, served with seasonal vegetables
Flat Iron Steak with Diane Sauce and Pommes Galette
prime 10 oz. flat iron steak pan seared, sliced and finished with Diane sauce,
served with pommes galette and seasonal vegetables

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped 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