Trois et Trois

May 24th-26th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom
Smoked Salmon with Salad Russe and Lemon-Dill Crème Fraîche
smoked salmon plated over a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli, served with toasted brioche points
Four-Cheese Ravioli
ravioli filled with a mixture of goat cheese, parmesan, Swiss and mozzarella,
finished with a roast tomato and red bell pepper coulis

Second Course

Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, squid, scallops and mussels, served with a garlic crouton topped with rouille
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash and a medley of seasonal vegetables
Escalope de Veau Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots, capers and a squeeze of lemon, finished with a brown butter sauce,
served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
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