Trois et Trois

December 13th-15th

please select one item per course

First Course

Bacon Wrapped Scallops
diver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette
White Bean Soup with Chestnuts and Kale
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

Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a rusted Yukon potato and roasted garlic mash
Cajun Blackened Catfish over Braised Greens with Basmati Rice
catfish coated lightly with Cajun seasonings and blackened, finished with a spicy aïoli, served over braised greens with basmati rice
Roasted Cornish Game Hen with Savory Bread Pudding
cornish game hen rubbed with herbs and garlic, roasted and finished with a wild mushroom-Madère sauce, served with a savory bread pudding
and a medley of seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
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