Trois et Trois

November 9th – 11th

please select one item per course

First Course

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Autumn Salad
mixed field greens, julienne apples, shaved fennel, grapes
and toasted walnuts tossed in a walnut oil dressing
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Second Course

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
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin, served with butternut squash-Yukon potato mash
and seasonal vegetables, finished with a Madeira wine sauce
Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster, and salmon in a prepared in a sherry cream sauce
and served over a puff pastry shell, plated with a medley of seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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