Trois et Trois

July 9th-11th

Celebrating Bastille Day

please select one item per course

First Course

Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold plated a petite salad of  frisée and mixed baby greens tossed in a truffle oil vinaigrette, pickled mushrooms, cornichons, country mustard and toast points
Frog Legs Provençale
frog legs sautéed with garlic and parsley
frog legs sautéed with garlic and parsley
prepared with fresh cucumber, potatoes, leeks and herbs, served cold
finished with a drizzled of basil oil and topped with seasoned croutons

Second Course

Bouillabaisse
Provençale fish stew prepared with salmon, shrimp, scallops, calamari and mussels,
served with a garlic crouton topped with rouille
Duck Duo
Roasted Duck Breast
Confit de Canard Grumel
pan-roasted Maple Leaf Farms duck breast, duck legs simmered with fresh herbs and garlic, finished with a cognac-peppercorn sauce, served with potato gratin
and a medley of seasonal vegetables
Côtes de Porc Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with pommes vapeur and Haricots Vert

Third Course

Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Phylloccine Ice Cream Sandwich
layers of sweetened phyllo pastry, ice cream, berry purée and fresh berries
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