Trois et Trois

May 3rd-5th

please select one item per course

First Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Bacon Wrapped Scallop
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette
Prosciutto Plate with Arugula Salad tossed in Sun-Dried Tomato Vinaigrette
thinly sliced prosciutto served with a petit wild arugula salad tossed in a sundried tomato vinaigrette and topped with shaved Parmesan

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock, served over house-made wide noodles with haricot verts
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce
and served with seasonal vegetables and roasted fingerlings
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables

Third Course

Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Bavarois au Chocolat
Vincent’s signature dessert. lovely, light and creamy, layered Bavarian cream,
topped with a Swiss chocolate sauce
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