Trois et Trois

May 1st-3rd

please select one item per course

First Course

Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, served over a bed of wild baby arugula
and drizzled with olive oil
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro

Second Course

Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic and herbes de Provence, simmered in white wine and served with seasonal vegetables
and house-made parsley-garlic gnocchi
Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with a wild rice pilaf a medley of spring vegetables
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served 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