Trois et Trois

June 19th-21st

please select one item per course

First Course

Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese served with herbed goat cheese quenelle, and toasted bread points
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
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

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs and Pernod, served over a bed of fresh steamed spinach
Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables
Petit Filet wrapped with Applewood Smoked Bacon finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables

Third Course

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
Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
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