Trois et Trois

October 11th-13th

please select one item per course

First Course

Roasted Acorn Squash and Thyme Soup with Parmesan-Garlic Crouton
Bibb Salad with Fresh Figs, Roquefort Cheese and Spicy-Candied Pecans
bibb, and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions,
fresh figs, Roquefort cheese and spicy-candied pecans
Endive wrapped with French Country Ham,
topped with Béchamel and Baked

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach
Pacific Yellow Tail with Mango and Passion Fruit Salsa
Pacific coast yellow tail, seasoned and seared in a hot pan,
plated over roasted corn polenta and finished with a mango and passion fruit salsa,
served with seasonal vegetables
Blackened Petite Filet with Roquefort Sauce
filet mignon coated lightly with Cajun seasonings,
blackened and cooked to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own…
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
Crêpes Suzette
finished with Chantilly cream
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