Trois et Trois

December 6th-8th

please select one item per course

First Course

Shrimp Cakes
finished with a caper-lemon aïoli
Soupe au Pistou
a hearty Provençal vegetable soup full of garden vegetables and pasta, finished with a basil-parsley pistou and served with a grilled baguette crouton
Prosciutto Plate with Petite Salad tossed in Sun-Dried Tomato Vinaigrette
thinly sliced prosciutto served with a petite salad of Tuscan baby greens tossed in a sundried tomato vinaigrette and topped with shaved Parmesan

Second Course

Veal Shank Osso Buco with Wide Noodles
veal shanks slow roasted with veal stock, white wine, tomatoes, herbs and kalamata olives, plated over house-made wide noodles and served with a medley of seasonal vegetables
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Crab Stuffed Flounder Roulades with a Pommery Mustard Beurre Blanc
fresh northern Atlantic flounder stuffed with a crab and shrimp mousse, pan sautéed and finished with a Pommery mustard beurre blanc, served with a winter wild rice blend and steamed asparagus

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
Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled crushed peppermint candy and white chocolate curls
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