Trois et Trois

December 1st-3rd

please select one item per course

First Course

Fried Green Tomatoes with Fig Chutney and a Petit Arugula Salad
end-of-the season green tomatoes, coated with a seasoned cornmeal and pan fried,
served with an arugula salad tossed in a roasted chipotle-roasted tomato vinaigrette
Cured Salmon and Poached Shrimp
served with a dollop of crème fraîche, capers, fresh dill and toast points
French Lentil Soup with Parmesan-Garlic Crouton

Second Course

Pork Tenderloin Wellington
pork tenderloin filled with a savory stuffing of herbs, onions, apples, dried figs and pecans,
wrapped in pastry and baked to perfection, finished with a Madeira wine sauce,
served with roasted winter vegetables
Hanger Steak with Béarnaise Sauce
USDA prime hanger steak, cooked to your preferred temperature, finished with a béarnaise sauce,
served with potato gratin and a medley of seasonal vegetables
Bouillabaisse
Provençal fish stew prepared with sea bass, salmon, shrimp, scallops, mussels and lobster,
served with a garlic croutons and rouille

Third Course

Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled crushed peppermint candy and white chocolate curls
Bavarois au Chocolat
Vincent’s signature dessert... lovely, light and creamy, layered Bavarian cream,
unmolded and topped with a Swiss chocolate sauce
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