Trois et Trois

April 1st-3rd

please select one item per course

First Course

Roasted Beet, Goat Cheese Salad with Toasted Walnuts
baby greens and wild arugula tossed in a sherry-vinaigrette,
topped with a warm goat cheese, toasted walnuts and roasted beets
Lobster Bisque
topped with a poached prawn
Baby Back Ribs with Chipotle Glaze
served over slaw

Second Course

Bluenose New Zealand Bass over a Bed of Wilted Spinach and Braised Fennel
bluenose New Zealand sea bass, pan sautéed and plated over braised fennel
and wilted spinach, finished with and tapenade vinaigrette
Grilled Poussin served with Herb-Roasted Fingerlings and Mushrooms
marinated organic young chicken, grilled and finished with a rosemary au jus, plated with grilled romaine and a medley of herb-roasted king trumpet mushrooms and fingerling potatoes
Steak au Poivre
10 oz prime top-sirloin culotte steak coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato gratin and seasonal vegetables

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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