Trois et Trois

May 8th-10th

please select one item per course

First Course

Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese, served with herbed goat cheese quenelle, and toasted bread points
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
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

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Baquetta Sea Bass en Papillote
Pacific Baquetta 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
Braised Veal Short Ribs with House-Made Wide Noodles
tender, slow roasted veal short ribs simmered with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped with vanilla ice-cream
Strawberry and Rhubarb Crisp
served warm and topped orange 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