Trois et Trois

December 7th – 9th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella,
feta and parmesan cheese, served in a nutmeg béchamel
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese and spicy-candied pecans

Second Course

Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed,
finished in a lemon-caper sauce, served with potato gratin
and a medley of seasonal vegetables
Roasted Duck Breast over Flageolet Ragoût with Sage Au Jus
pan-roasted Maple Leaf Farms duck breast, sliced and served over a bed of a flageolet ragoût and topped with a sage au jus, served with a medley of seasonal vegetables

Third Course

Bread Pudding with Warm Bourbon Sauce
Poached Pear and Almond Cake
topped with 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