Trois et Trois

April 10th-12th

please select one item per course

First Course

Chicken Matzo Ball Soup
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad

Second Course

Roasted Quail Véronique
quail seasoned, stuffed with a veal mousse and roasted, plated over a wild rice pilaf and finished with sauce Véronique, served with a medley of spring vegetables
Seared Ahi with a Citrus Glaze over a bed of Israeli Couscous, Spring Peas and Mint
fresh ahi wrapped in nori and coated with sesame seeds, prepared medium-rare
and finished with a citrus glaze, plated over a bed of Israeli couscous
with spring peas and fresh mint, served with braised endive
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and celery root mash

Third Course

Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
Bavarois au Chocolat
layered Bavarian cream, unmolded and 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