Trois et Trois

August 13th-15th

please select one item per course

First Course

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 Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese served with herbed goat cheese quenelle, and toasted bread points
Roast Corn and Clam Chowder
roasted summer corn, smoked bacon and clams in a potato based soup

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted,
topped with a mushroom-Madeira wine sauce, served potato gratin
and a medley of seasonal vegetables
Shrimp Provençale
prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, seasonal vegetables,
garlic and herbes de Provence, simmered in white wine
and served with fresh parsley-garlic gnocchi
Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage,
finished with an herb au jus, served with potato gratin
and sautéed mushroom and steamed green beans

Third Course

Vanilla Poached Pear Clafout
prepared with vanilla poached pears, topped with crème anglaise
Cream Puff
filled with crème chiboust and glazed with chocolate
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