Trois et Trois

April 30th-May 2nd

please select one item per course

First Course

Braised Pork Belly with a Kumquat and Green-Peppercorn Glaze
served over a purée of butternut squash
and finished with a kumquat and green-peppercorn glaze
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 Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit

Second Course

Pacific Coast Mahi-Mahi with Mango Salsa
Pacific coast mahi-mahi, seasoned and seared in a hot pan, plated over a bed of red quinoa and finish with a fresh mango salsa, served with a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
Roasted Lamb Sirloin over Flageolet Ragoût
roasted lamb sirloin plated over a bed of a flageolet ragoût and finished with a herb au jus, served with a medley of seasonal vegetables

Third Course

Panna Cotta with Macerated Spring Berries
Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
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