Trois et Trois

February 28th-March 1st

please select one item per course

First Course

Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky puree of salt cod and potatoes, served over a tomato coulis
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection

Second Course

Pork Osso Buco with House-Made Wide Noodles
pork shanks slow roasted with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles and a medley of seasonal vegetables
Tapenade Crusted Roasted Lamb Chops over Flageolet Ragoût
tapenade coated lamb chops, pan-roasted and served over a bed of a flageolet ragoût and finished with a sage au jus, served with a medley of seasonal vegetables
Petrale Sole a la Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers and white wine, served with vegetable tian and roasted fingerling potatoes

Third Course

Cherry Clafouti
prepared with cherries, topped with crème anglaise
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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