Trois et Trois

February 12th-13th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese and spicy-candied pecans
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton

Second Course

Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, French country ham and fresh mozzarella, baked in a white wine garlic sauce
and served with house-made wide noodles in a sage-brown butter
and a medley of seasonal vegetables
Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
garlic and herbes de Provence, simmered in white wine
and served with seasonal vegetables and house-made parsley-garlic gnocchi
Duck Duo
Maple Leaf Farms Duck Breast with Cognac Peppercorn Sauce
pan-roasted duck breast finished cognac peppercorn sauce
Confit de Canard Grumel
duck confit finished with a roasted garlic au jus plated with a wild rice medley
and steamed haricot vert

Third Course

Cherry Clafouti
topped with vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
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