Trois et Trois

September 11th-13th

please select one item per course

First Course

Fried Oysters on Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served with a summer succotash
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad
Roasted Squash and Thyme Soup with Parmesan-Garlic Crouton

Second Course

Sanddab with Lemon-Caper Sauce and Confetti Rice
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper beurre blanc, served with confetti rice and a medley of seasonal vegetables
Petit Filet wrapped with Applewood Smoked Bacon finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables
Chicken Breast Ballotine with Herbs, Goat Cheese and Figs
Jidori chicken breast, deboned and stuffed with herbs, goat cheese and figs, sautéed in butter and oven roasted, finished with a Port wine sauce and roasted figs,
served with rice pilaf and a medley of seasonal vegetables

Third Course

Blueberry Cornmeal Upside-Down Cake
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