Trois et Trois

March 18th-20th

please select one item per course

First Course

French Lentil and Sausage Soup
topped with a Parmesan crouton
Prosciutto and Manchego Cheese Plate with Arugula Salad
thinly sliced prosciutto and manchego cheese plated with a petit wild arugula salad tossed in a sundried tomato vinaigrette served with toasted points
Savory Mushroom Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart,
served with a mâche salad

Second Course

Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon, served with gnocchi over a bed of wilted spinach
Lamb Shank Osso Buco with House-Made Wide Noodles
lamb shanks slow roasted with veal stock, white wine, herbs roasted red bell pepper and king trumpet mushrooms, served with house-made wide noodles and a medley of seasonal vegetables
Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock, served with potato gratin and a medley of 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
Strawberry and Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped 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