Trois et Trois

November 2nd – 4th

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
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach
and mozzarella cheese, flamed-broiled

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs
in a veal stock served over house-made wide noodles with haricot verts
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a dill-champagne beurre blanc, served with seasonal vegetables
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a Yukon potato and roasted garlic mash

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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