Trois et Trois

March 20th – 22nd

please select one item per course

First Course

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes in a savory vegetable broth, topped with a warm brie crouton
Roasted Beets with a Wild Arugula Salad topped with a Warm Walnut Crusted Goat Cheese Patty
roasted beets drizzled with a lemon-thyme vinaigrette and plated with a petit arugula salad, topped with a warm walnut crusted goat cheese patty

Second Course

Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with spring peas and asparagus, served over house-made fettuccini
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin and finished with a Madeira wine sauce,
served with butternut squash-Yukon potato mash and seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and spring asparagus

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Pear Tart
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