Trois et Trois

March 22nd-24th

please select one item per course

First Course

Mushroom Soup with Brie Crouton
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Roasted and Butternut Squash and Ricotta Cheese Raviolis with Sage Beurre Blanc
house-made raviolis filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, served in a sage beurre blanc and topped with fried sage leaves and shaved Parmigiano-Reggiano

Second Course

Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with wild rice pilaf and a medley of seasonal vegetables
Potato Wrapped Scottish Salmon with a Lemon-Chive Beurre Blanc
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
finished with a lemon-chive beurre blanc served with a medley of seasonal vegetables
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, served with potato gratin and seasonal vegetables

Third Course

Pear and Blueberry Clafouti
topped with vanilla ice cream
Raspberry-Chocolate Bombe
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