Trois et Trois

March 19th-21st

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Fried Oysters on a Creamy Succotash
fresh shucked oysters coated with seasoned cornmeal, fried and served over succotash
Asparagus Soup with a Brie Crouton

Second Course

Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with braised greens and house-made wide noodles in a sage-brown butter
Grilled Swordfish with Spring Vegetables and Farro Pilaf
grilled swordfish finished with chimichurri sauce,
plated with a medley of spring vegetables and faro pilaf
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach

Third Course

Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped cream
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
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