Trois et Trois

October 20th-22nd

please select one item per course

First Course

October Salad
Belgium endive, baby arugula, frisée, shaved fennel, dried figs, toasted walnuts and
fresh pomegranate seeds tossed in a pomegranate vinaigrette, topped with a warm brie crostini
French Lentil Soup
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Surf and Turf California Spiny Lobster and Hanger Steak
one-half lobster tail and hanger steak grilled and finished with a tarragon glaze,
served with a medley of seasonal vegetables and potato gratin
Confit de Canard Grumel
a house specialty…Muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin
Sea Bass a la Meunière
California halibut pan prepared with brown butter, lemon, parsley, capers and white wine,
served with vegetable tian and roasted new potatoes

Third Course

Apple and Dried Cherry Crisp
served with vanilla ice cream
Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
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