Trois et Trois

June 26th-28th

please select one item per course

First Course

Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheeses, served in a nutmeg béchamel
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
French Onion Soup Gratinée
hearty soup topped with a seasoned crouton, Swiss, Provolone
and Parmesan cheeses, baked to perfection

Second Course

Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a dill-champagne beurre blanc, served with seasonal vegetables
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in a lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables
Braised Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, braised in a tarragon-mustard,
served with a medley of roasted, fingerlings, red onions and mushrooms

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with 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