Trois et Trois

July 24th-26th

please select one item per course

First Course

Garden Patch Gazpacho
farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked served with a roasted tomato coulis
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

Salmon Roulade served over Grilled Endive
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and plated with grilled endive, finished with a chive-lemon beurre blanc and served with seasonal vegetables
Chicken Diablo with Parmesan-Rosemary Fries and Vegetable Tian
marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus, served with Parmesan-rosemary fries and a vegetable tian
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, served with potato gratin and seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Plum Crumble
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