Trois et Trois

January 8th-10th

please select one item per course

First Course

Burrata Cheese and Dried Figs with a Petite Salad
fresh Burrata cheese, dried figs plated with a petite salad of a Tuscan lettuce blend
tossed in balsamic vinaigrette served with walnut bread toast points
Charcuterie Plate
country pâté and cured meats served with cornichons, mustard,
toasted bread points and a small salad of bitter greens
White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom

Second Course

Cioppino
San Francisco style fish stew prepared in a savory fish broth with sea bass, salmon, shrimp, scallops, mussels, and penne pasta, served with a garlic parmesan crouton
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, red onions and mushrooms
Tapenade Crusted Roasted Lamb Chops over Flageolet Ragoût
tapenade coated lamb chops, pan-roasted and served over a bed of a flageolet ragoût and finished with a sage au jus, served with a medley of seasonal vegetables

Third Course

Key Lime Tart
Chocolate Marquis
served with fresh berry coulis
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
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835