Trois et Trois

November 17th-19th

Celebrating Beaujolais Nouveau

please select one item per course

First Course

Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach and
mozzarella cheese, flamed-broiled
Roasted Pumpkin and Sage Soup
topped with petit gougères
Salade de la Nuit
salad of mixed baby greens, julienne apples, grapes and duck prosciutto tossed in truffle oil vinaigrette,
topped with a goat cheese-herb crouton

Second Course

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic, finished with a
roasted garlic and herb au jus, served with potato gratin and a medley of seasonal vegetables
Papillote of Salmon and Braised Fennel and Leeks on a bed of French Lentils
Scottish salmon, fennel, leeks, lemon, herbs and tomato concassée, over a bed of seasoned
French lentils, steamed cooked in a parchment package, served with a lemon beurre blanc
Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry, sliced and finished with
a port wine sauce, served with a medley of roasted fingerlings and winter vegetables

Third Course

Bavarois au Chocolat
light and creamy, layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce,
topped with a scoop of vanilla ice cream
Dessert du Jour

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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.