Trois et Trois

December 27th-29th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection
Burrata Cheese, Figs and Prosciutto with a Petite Salad
fresh Burrata cheese, dried figs and shaved prosciutto plated with a petite salad
of a Tuscan lettuce blend tossed in balsamic vinaigrette
Winter Squash and Thyme Soup with Parmesan-Garlic Crouton

Second Course

Salmon Roulade served over Savory French Lentils
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and plated over a bed of savory French lentils, finished with a chive-lemon beurre blanc
and served with seasonal vegetables
Pork Chop Charcutière
pan-roasted Karabuta pork chop, finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichons,
served with a Yukon potato rustic mash and steamed asparagus
Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and carrot,
served with confit shallots, herb-roasted fingerlings and haricots vert

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Cream Puff
filled with crème chiboust and glazed with chocolate
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