Trois et Trois

December 11th-13th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecans
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze

Second Course

Scottish Salmon, Braised Leeks and Spinach en Papillote
Scottish salmon over a bed of spinach, shitake mushrooms, fennel, leeks, lemon and herbs, steamed cooked in a parchment package
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and served with braised greens and house-made wide noodles in a sage-brown butter
Confit aux Olives
a French classic… Maple Leaf duck legs simmered with in a veal stock with shallots, green olives and herbs, served with pommes chateau and haricot verts

Third Course

Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled crushed peppermint candy and white chocolate curls
Apple and Cherry Crisp
topped with vanilla ice 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