Trois et Trois

October 30th-November 1st

please select one item per course

First Course

Roasted Red Bell Pepper Soup with a Pesto-Parmesan Crouton
Frog Legs Provençale
frog legs sautéed with garlic and parsley
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

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 steamed asparagus
Potato Wrapped Scottish Salmon with a Lemon-Chive Beurre Blanc
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, finished with a lemon-chive beurre blanc and served with a medley of seasonal vegetables
Escalope de Veau Milanese
veal lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers and a squeeze of lemon, finished with a brown butter sauce, served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Roasted Fig Napoleon
a stack of roasted figs, puff pastry, pastry cream and whipped cream
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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