Trois et Trois

May 22nd-24th

please select one item per course

First Course

Asparagus Vichyssoise
asparagus, potatoes, leeks and herbs, finished with a dollop of cream and chives,
served cold
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Summer Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs, marinated and layered with goat cheese, served with toast points

Second Course

California White Sea Bass en Papillote
California sea bass over a bed of braised fennel, leeks, shiitake mushrooms
and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon,
enclosed in a parchment package and steamed cooked
Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-Madeira sauce,
served with roasted fingerlings and vegetable tian
Hanger Steak with Sauce Vierge
prime hanger steak pan seared, sliced and finished with sauce Vierge,
served with a grilled romaine wedge and potato gratin

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly 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