Trois et Trois

March 27th-29th

please select one item per course

First Course

Terrine de Canard
served with toast points pickled onions, cornichons and country mustard
Lobster Bisque
topped with a poached prawn
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg

Second Course

Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with herb-roasted fingerlings and haricots vert
Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream sauce with mushrooms and bay shrimp,
served with pommes vaper and seasonal vegetables
Steak au Poivre
black angus prime 10 oz. bone-in NY 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

Chocolate Marquis
served with fresh berry coulis
Hazelnut Paris-Brest
Hazelnut Paris-Brest created in 1891 in commemoration of the famous Pairs-Brest bicycle race, a pâte à choux pastry filled with a hazelnut praline 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