Trois et Trois

March 4th-6th

please select one item per course

First Course

Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
Chèvre and Walnut Salad
mixed baby greens, shaved fennel, dried figs and toasted walnuts,
tossed in a walnut dressing and topped with warm goat cheese
Country Pâté Trio
a trio of three house-made pâtés, cornichon, pickled onions,
mushart marinated beech mushrooms and toast points

Second Course

Mustard-Honey Crusted Baked Salmon
Scottish salmon coated with mustard and honey, baked and finished with a tarragon butter, served with red quinoa and a medley of seasonal vegetables
Chicken Wiener Schnitzel
Jidori chicken breast, flatted and coated with seasoned bread crumbs, pan sautéed
and finished with a lemon-carper pan sauce, served with a house-made wide noodles
and a medley of seasonal vegetables
Flat Iron Steak with Diane Sauce and Pommes Galette
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and topped and finished with Diane sauce, served with pommes galette and seasonal vegetables

Third Course

Kumquat-Strawberry Napoleon
a stack of kumquat curd, fresh strawberries, puff pastry, pastry cream and whipped cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
$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