Trois et Trois

February 18th-20th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Kale and Blood Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with blood oranges,
dried pears, shaved fennel and toasted hazelnuts
Roasted Corn and Clam Chowder
roasted corn and clams in a potato and leek base with smoked bacon

Second Course

Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth,
finished with a sherry cream sauce with mushrooms and bay shrimp,
served with pommes vaper and steamed spinach
Roasted Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh roasted and finished with a tarragon-mustard pan sauce, plated with a roasted medley of fingerlings, red onions and mushrooms, served with steamed asparagus
Grilled Rib-Eye Steak with Chimichurri
rib-eye steak grilled to your preferred temperature, finished a chimichurri sauce,
served with parmesan-truffle fries and a medley of seasonal vegetables

Third Course

Panna Cotta with a Medley of Fresh Berries
Pear Tart
flaky crust topped with frangipane and a poached pear
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