Trois et Trois

December 15th-17th

please select one item per course

First Course

Lobster Bisque
topped with a poached shrimp
Roasted Chestnut and Butternut Squash Raviolis
with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted chestnuts, shallots, and
roasted butternut squash, finished with a sage beurre noisette
Winter Salad
organic red oak leaf greens topped with smoked pancetta, toasted walnuts and
drizzled with a walnut oil vinaigrette, served with a goat cheese crostini

Second Course

Braised Beef Cheeks
tender slow roasted beef cheeks, braised carrots and confit shallots,
served over a Yukon potato mash
Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster and salmon in a light sherry sauce,
served over a puff pastry shell
Casssoulet
prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages in a
seasoned stew of northern white beans, topped with seasoned bread crumbs and baked

Third Course

Christmas Cake with a Cream Cheese Rum Frosting
apples, cranberries and walnuts
Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise,
drizzled crushed peppermint candy and white chocolate curls
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