Trois et Trois

October 25th – 27th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection
Autumn Salad
Organic red bibb lettuce tossed in a walnut oil vinaigrette with shaved fennel, grapes, and toasted walnuts, served with Manchego cheese and roasted figs
French Lentil and Sausage Soup
topped with a Parmesan crouton

Second Course

John Dory with Baby Turnips, Leeks and Applewood Bacon
a delicate white fish roasted with lemons, rosemary, applewood bacon,
leeks, baby turnip, and fingerling potatoes
Tapenade Crusted Roasted Lamb Chops and Haricot Verts
tapenade coated lamb chops, roasted and finished with a sage au jus,
served with haricot verts and potato gratin
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and roasted garlic mash

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with vanilla ice-cream
Roasted Fig Napoleon
a stack of roasted figs, puff pastry, pastry cream and whipped 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