Trois et Trois

November 10th-12th

please select one item per course

First Course

Celeriac and Fennel Soup
topped with shaved apples and prosciutto
Spinach, Lentil, and Feta Cheese Salad with Sour Cherry Vinaigrette
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Hanger Steak with Bordelaise Sauce and Truffle Fries
USDA prime hanger steak grilled to your preferred temperature and topped with a bordelaise sauce,
served with potato gratin and a medley of seasonal vegetables
Potato Wrapped Lake Superior White Fish Finished with a Sherry-Caper Sauce
fresh Lake Superior white fish, wrapped with thinly sliced yukon potatoes and pan roasted,
finished with a sherry-caper sauce and served with steamed asparagus
Jidori Chicken Breast Ballotine
Jidori chicken breast filled with a savory dried-fruit stuffing, sautéed in butter and oven roasted,
finished with a port wine sauce, served with roasted fingerlings and root vegetables

Third Course

Banana Chocolate Bread Pudding
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
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