Trois et Trois

June 12th-14th

please select one item per course

First Course

Baby Back Ribs with Chipotle Glaze
served over Asian slaw
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, served over a bed of wild baby arugula
New England Clam Chowder
New England style clam chowder prepared by Vincent

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass, salmon mussels and clams in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables
Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce, served with a medley of seasonal vegetables
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash and a medley of seasonal vegetables

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream and whipped cream
$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