Trois et Trois

November 15th-17th

Celebrating the Arrival of Beaujolais Nouveau 2011

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Lobster Bisque
topped with a poached prawn
Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Steak au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with potato gratin and a medley of seasonal vegetables
Petrale Sole a la Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers and white wine, served with vegetable tian and roasted fingerling potatoes

Third Course

Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Paris-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Poached Pear and Cherry Clafouti
prepared with vanilla poached pears and cherries, topped with crème anglaise
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