Trois et Trois

November 29th-December 1st

please select one item per course

First Course

Salmon Rillettes
salmon rillettes wrapped with smoked salmon and topped with a dollop of crème fraîche, served with toast points and a petite salad of mixed baby greens
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Vincent’s Ravioli à la Florentine
ravioli filled a savory mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a beurre noisette, drizzled with basil oil
and topped with shaved parmesan cheese

Second Course

Cioppino
San Francisco style fish stew prepared in a savory fish broth with sea bass, salmon, shrimp, scallops, mussels, and penne pasta, served with a garlic parmesan crouton
Roasted Pork Tenderloin wrapped with Sage Prosciutto
pan-roasted savory pork tenderloin, served with butternut squash-Yukon potato mash
and seasonal vegetables, finished with a Madeira wine sauce
Herb-Roasted Jidori Chicken
served with Roasted Root Vegetables and Mushrooms
thigh-leg portion of Jidori chicken roasted with lemon and herbs, finished with a thyme
au jus and served with roasted root vegetables, mushrooms and fingerlings potatoes

Third Course

December Cake with a Cream Cheese Rum Frosting
apples, cranberries and walnuts
Pear Tart
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