Trois et Trois

April 9th-11th

please select one item per course

First Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Terrine de Boeuf
house-made beef terrine, sliced and plated with a small arugula salad, finished with a drizzle of sauce ravigote, served with marinated beech mushrooms and toast points

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Braised Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, braised in a tarragon-mustard,
served with a medley of roasted fingerlings, carrots, red onions and mushrooms

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Pavlova with Lemon Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
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