Trois et Trois

September 10th-12th

please select one item per course

First Course

Burrata Cheese, Figs and Prosciutto with a Petite Arugula Salad
fresh Burrata cheese, summer figs and shaved prosciutto plated with a petite arugula salad tossed in a balsamic vinaigrette
Scallop, Shrimp and Watermelon Ceviche
a chilled summer ceviche with poached scallops, shrimp, orange segments, watermelon, minced jalapenos, ginger and fresh mint, served with bibb lettuce
Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs,
finished with a dollop of cream and chives, served cold

Second Course

Cornish Game Hen over a Creamy Summer Succotash
Cornish game hen seasoned with herbs and roasted,
served over a summer vegetable succotash
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in a lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables
Spicy Shrimp with Andouille Sausage on Creamy Grits

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Suzette with Berry Potpourri
sweet crêpes sautéed in a orange butter and flamed with Grand Marnier,
served with a medley of 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