Trois et Trois

November 24th-25th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss,
Provolone and Parmesan cheeses, baked to perfection
Brie en Croûte with Petit Arugula Salad
brie and fig chutney, baked in pastry and served with a petit arugula salad
Terrine de Canard
Mousse de Canard
served with toast points, pickled onions, cornichons and country mustard

Second Course

Lamb Tourtière
tender slow roasted lamb shanks, wrapped with pastry and baked,
finished with a sage au jus, served with a medley of seasonal vegetables
Saumon d’Ecosse Sautée en Crôute de Cêpes
porcini dusted Scottish salmon pan roasted, plated over caramelized onions and
finished with a beurre rouge sauce, served with potato gratin and steamed asparagus
Peppercorn Crusted New York Steak with Cognac-Cream Sauce
black angus prime 10 oz. bone-in NY steak, coated with peppercorn and cooked to
your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with roasted fingerlings and winter vegetables

Third Course

Apple and Cranberry Crisp
served with vanilla ice cream
Pecan Tart
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