Trois et Trois

July 23rd-25th

please select one item per course

First Course

Vincent’s Ravioli à la Florentine
ravioli filled a savory mixture of spinach, pine nuts, shallots, mozzarella,
feta and parmesan cheese, served in a beurre noisette, drizzled with basil oil
and topped with shaved parmesan cheese
Charcuterie Plate
country pâté and prosciutto served with grilled summer vegetables, pickled onions,
marinated beech mushrooms and toast points
Zucchini and Lemon-Thyme Soup with Parmesan-Garlic Crouton

Second Course

Braised Chicken Breast with a Tarragon-Mustard Sauce
Jidori chicken breast, braised in a tarragon-mustard, served with a medley of
roasted fingerlings, trumpet mushrooms and summer vegetables
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin and finished with a Madeira wine sauce,
served with a Yukon potato mash and seasonal vegetables
Scallop Provençale
sea scallops sautéed in extra-virgin olive oil with artichoke hearts, cherry tomatoes, garlic, summer basil and white wine, served over a bed a house-made wide noodles

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Nectarine and Blueberry Napoleon
a stack of roasted summer nectarines, fresh blueberries, flaky pastry,
pastry cream and whipped 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