Trois et Trois

March 5th-7th

please select one item per course

First Course

Burrata Cheese, Figs and Prosciutto with a Salad Baby Greens
fresh Burrata cheese, dried figs and shaved prosciutto plated with a salad of
baby spring greens tossed in a balsamic-fig vinaigrette
Salmon Cake
Scottish salmon cake, plated over wilted greens and finished with a sorrel beurre blanc
Asparagus and Lemon-Thyme Soup with Parmesan-Garlic Crouton

Second Course

Veal Skirt Steak with Mushroom Raviolis
veal skirt steak grilled to your preferred temperature, served with a mushroom filled raviolis and finished with a Cognac-peppercorn cream sauce, served with steamed asparagus
Raie au Beurre Noir
skate poached in a savory broth and finished with a butter caper sauce,
served with pommes vapeur and a medley of seasonal vegetables
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, finished with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables

Third Course

Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly cream
Pineapple Upside-Down Cake
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