Celebrating Bastille Day

July 10th-12th

please select one item per course

First Course

Crespéou with Petit Arugula Salad
a dish from Provence, also known as gateau d’omelettes… summer vegetables, tuna and ham with layers of thin omelets, baked together creating a beautiful terrine,
served with an arugula salad tossed in a roasted tomato vinaigrette
Vichyssoise
creamy potato-leek soup, garnished with chives and served cold
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

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
Shrimp and Diver Scallops Provençale
diver scallops and prawns sautéed in extra-virgin olive oil with garlic, fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon, plated over a bed of lemon-parsley fettuccini and served with seasonal vegetables
Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with herb-roasted fingerlings and haricots vert

Third Course

Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
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
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