Trois et Trois

December 8th-10th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup,
served over a sautéed wild mushroom medley and topped with a sautéed prawn
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled egg and applewood smoked bacon bits
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked,
served with a roasted tomato coulis

Second Course

Lamb Shank Osso Buco with Roasted Red Bell Pepper Spaetzle
lamb shanks slow roasted with veal stock, white wine, herbs and kalamata olives,
served over roasted red bell pepper spaetzle with roasted root vegetables
Papillote of Sea Bass and Braised Leeks, Fennel and Shiitake Mushrooms
California sea bass, over a bed of braised fennel, leeks, lemon and herbs,
topped with pesto and steam cooked in a parchment package
Roasted Duck Breast with a Wild Mushroom-Cognac Sauce
duck breast pan roasted to perfection, sliced and topped with a
wild mushroom-Cognac sauce, served with wild rice and braised leeks

Third Course

Persimmon and Cranberry Clafouti
prepared with persimmons and fresh cranberries, served with crème anglaise
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