Trois et Trois

April 2nd-4th

please select one item per course

First Course

Roasted Red Bell Pepper Soup with a Pesto-Parmesan Crouton
Cured Salmon Plate
house-cured Scottish salmon served with a petite watercress salad tossed in a lemon-caper vinaigrette, plated with pickled red onions and rustic-country bread toast points
Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points

Second Course

Blackened Prime Rib-Eye with Choron Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Choron sauce, served with potato gratin and grilled romaine
Red Trout Amandine with Confetti Rice
Idaho red trout seasoned and pan sautéed in brown butter with sliced almonds,
served with confetti rice and a medley of seasonal vegetables
Duck Confit with Wild Mushroom-Cognac Sauce
a French classic… Maple Leaf duck legs simmered with garlic and herbs, plated over house-made wide noodles and finished with a wild mushroom-congac sauce,
served with a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Lemon Pudding Cake with Berry Potpourri
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