Trois et Trois

May 28th-30th

please select one item per course

First Course

Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky  puree of salt cod and potatoes, served over a tomato coulis
Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette

Second Course

Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
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

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly 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