Trois et Trois

December 27th

please select one item per course

First Course

Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach
and mozzarella cheese, flamed-broiled
Salmon Tartar with Petit Arugula Salad
served with toast points
Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points

Second Course

Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts
Pork Tenderloin Wellington
pork tenderloin filled with a savory stuffing of herbs, onions, apples, dried figs and pecans, wrapped in pastry and baked to perfection, finished with a port wine sauce,
served with roasted winter vegetables
Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
garlic and herbes de Provence, simmered in white wine
and served with seasonal vegetables and house-made parsley-garlic gnocchi

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
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