Trois et Trois

February 25th-27th

please select one item per course

First Course

Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Roasted Tomato Bisque en Croûte
roasted tomato and herb bisque topped with a savory biscuit and baked
Cured Salmon and Smoked Trout Salad
house-cured salmon and smoked trout plated with a watercress salad,
served with marinated fingerling potatoes, carrots and red onions

Second Course

Bouillabaisse
Provençale fish stew prepared with New Zealand grouper, salmon, shrimp, scallops and mussels, served with a garlic crouton topped with rouille
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with a Yukon potato mash
and a medley of seasonal vegetables
Roasted Duck Breast with a Madeira Mushroom Sauce
pan-roasted Maple Leaf Farms duck breast, sliced and finished with mushrooms and Madeira, plated with herb-roasted red potatoes and a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
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
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