Trois et Trois

December 20th-22nd

please select one item per course

First Course

Escarole Meatball Soup
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce

Second Course

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 finished with a sage au jus, served with a medley of seasonal vegetables
Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed,
served with potato gratin and a medley of seasonal vegetables
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with herb-roasted fingerlings and a medley of seasonal vegetables

Third Course

Spumone with Mexican Wedding Cake Cookies
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