Trois et Trois

May 21st-23rd

please select one item per course

First Course

Cucumber & Ginger Chilled Soup with Crabmeat
prepared with fresh cucumbers, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with cold crabmeat
Baby Back Ribs with Chipotle Glaze
served over Asian slaw
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and spring asparagus
Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced and finished with a blueberry bigarade sauce,
plated with wild rice pilaf and steamed asparagus
Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables

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
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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