Trois et Trois

February 15th-16th

No Trois et Trois Tuesday, February 14th

please select one item per course

First Course

Roasted Butternut Squash and Ricotta Cheese Raviolis
house-made raviolis filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Cured Salmon and Petite Arugula Salad
house-cured Scottish salmon, crème fraîche and brioche toasted points
served with a petite arugula salad tossed in a lemon-caper vinaigrette

Second Course

Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced and finished with a blueberry bigarade sauce,
plated with wild rice pilaf and steamed asparagus
Salmon Wellington with a Port Wine Truffle Sauce
Scottish wild salmon topped with foie gras, duxelles and baked in puff pastry, finished with a port wine truffle sauce, served with a medley of seasonal vegetables
Stuffed Pork Chop with Pommes Château
Niemen Ranch pork chop stuffed with a savory goat cheese and veal prosciutto stuffing, pan roasted, flambéed with Cognac and finished with a wild mushrooms Cognac sauce, served with pommes château and a medley of seasonal vegetables

Third Course

Lemon Pudding Cake with Berry Potpourri
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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