Trois et Trois

March 11th-13th

please select one item per course

First Course

Asparagus Soup
topped with seasoned croutons
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Vincent’s Crab Cake
prepared with New England crabmeat, sautéed in extra-virgin olive oil and served in a sherry-cream sauce prepared with fresh herbs, lemon, sun-dried tomatoes and capers

Second Course

Roasted Quail with a Cornbread and Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread and mushroom stuffing,
finished with a port wine sauce and plated with braised greens
Sanddab with Lemon-Caper Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-caper sauce
served with confetti rice and a medley of seasonal vegetables
Corned Beef and Cabbage
prepared by a French chef in honor of Saint Patrick… tender corned beef
served with steamed cabbage, leeks, carrots and fingerling potatoes

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice 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