Trois et Trois

October 27th-29th

please select one item per course

First Course

Caramelized Onion, Apple and Blue Cheese Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and blue cheese,
baked and served with a small arugula salad
French Onion Soup Gratinée
seasoned crouton, topped with Provolone, Swiss cheese and grated Parmesan cheese,
baked to perfection
Fried Calamari
served with a spicy aïoli

Second Course

Peppercorn Crusted New York Steak with Cognac-Cream Sauce
black angus prime 10 oz. bone-in NY steak, coated with cracked peppercorn
and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with pommes galette and seasonal vegetables
Cornish Game Hen with Roasted Root Vegetables and Mushrooms
Cornish game hen roasted with herbs, red onions, celery root, mushrooms and fingerling potatoes, finished with a sage-madeira sauce
Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster, New Zealand red snapper and salmon prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Cream Puff
filled with crème chiboust and glazed with chocolate
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