Trois et Trois

July 16th-18th

please select one item per course

First Course

Corn Chowder
a savory roasted corn chowder with potatoes and bacon, topped with a Parmesan cheese straw
Tomato Caprice Stack
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a balsamic vinaigrette, stacked over a garlic crouton and topped with shaved Parmesan
Braised Beef Ravioli with with Bordelaise Sauce
ravioli filled a savory mixture of braised beef and fresh mozzarella cheese,
finished with a bordelaise sauce

Second Course

Chicken Diablo with Herb-Roasted Fingerlings and Vegetable Tian
marinated Jidori chicken thigh, brushed with mustard and topped seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus,
served with roasted fingerlings and a summer vegetable tian
Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with peas and asparagus, served over house-made fettuccini
Steak au Poivre
pepper-crusted 10 oz flat-iron steak, cooked to preferred temperature and finished with a five-peppercorn Cognac-cream sauce, served with potato-chive galette,
trumpet mushrooms and green beans

Third Course

Panna Cotta with Summer Peaches
Apple Tart
served with vanilla ice cream
$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