Trois et Trois

December 18th-20th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Warm Goat Cheese Salad with Toasted Walnuts and Roasted Baby Beets
baby greens and wild arugula tossed in a sherry-vinaigrette,br> topped with a warm goat cheese patty, toasted walnuts and roasted baby beets
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Petrale Sole with Baby Turnips, Leeks and Applewood Bacon
petrale sole baked with lemons, rosemary, applewood bacon, beach mushrooms,
leeks, baby turnip, and fingerling potatoes
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon
and tomato Diablo sauce, served with a Yukon potato mash
and a medley of seasonal vegetables
Filet with Béarnaise Sauce
filet mignon, grilled to preferred temperature, and finished with béarnaise sauce,
served with Pommes Galette and a medley of seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
Sticky Date Cake with Bourbon 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