Trois et Trois

October 18th-20th

please select one item per course

First Course

Wild Mushroom Soup with a Brie Crouton
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Burrata Cheese, Figs and Prosciutto with a Petite Salad
fresh Burrata cheese, summer figs and shaved prosciutto plated with a bibb lettuce and wild arugula salad tossed in a balsamic vinaigrette

Second Course

Maple Leaf Farms Duck Breast with Blueberry Sauce
served with a wild rice medley and seasonal vegetables
Pork Osso Buco with House-Made Wide Noodles
pork shanks slow roasted with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles and a medley of seasonal vegetables
Salmon Roulade served over Savory French Lentils
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed
and plated over a bed a French lentils and finished with a chive-lemon beurre blanc,
served with seasonal vegetables

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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