Trois et Trois

February 7th-9th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
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
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and bacon croutons

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Veal Costoletta Chop with Pizzaiola Sauce
12 oz veal costoletta chop, pan seared and plated with house-made tagliarini topped a pizzaiola sauce of tomatoes, garlic, herbs, white wine, mushrooms, olives and capers, served with a medley of seasonal vegetables
Opakapaka Española
fresh opakapaka pan sautéed with Spanish chorizo, onions and roasted
red bell peppers, finished with a squeeze of lemon, served with rice pilaf
and a medley of seasonal vegetables

Third Course

Pavlova with Lemon Curd and Macerated Strawberries
a meringue shell filled with lemon curd and topped with macerated strawberries
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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