Trois et Trois

February 5th-7th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and brie cheese, baked and served with a small arugula salad
Rock Shrimp Vol-au-Vent
rock shrimp, grimini mushrooms, garlic and herbs in a sherry cream sauce,
served over a pastry shell

Second Course

Coq au Vin with Braised Carrots, Confit Shallots and Pommes Nouvelles
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with braised carrots, confit shallots and roasted new potatoes
Salmon Roulade served over Grilled Endive
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed
and plated with grilled endive, finished with a chive-lemon beurre blanc
and served with seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature,
topped with caramelized shallots, sautéed mushrooms
and finished with a bordelaise sauce,
served with truffle fries and spring asparagus

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
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