Trois et Trois

January 3rd-5th

please select one item per course

First Course

Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
Smoked Trout and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked trout and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Fried Oysters with Spicy Aïoli
fresh shucked oysters coated with seasoned cornmeal, served with spicy aïoli

Second Course

Cajun Salmon over Creamy Winter Succotash
Scottish salmon coated lightly with Cajun seasonings, blackened and finished with a spicy aïoli, served over succotash
Duck Confit and Andouille Sausage served over Savory Black-Eyed Peas
for good luck and prosperity in 2012, duck confit, pork, and Andouille sausage simmered in a seasoned stew and served over a bed of savory black-eyed peas
Blackened Filet with Roquefort Sauce and Braised Greens
filet coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce and plated over braised greens,
served with confetti rice

Third Course

Crêpes Suzette
finished with Chantilly cream
Gallette des Rois
“Cake of Kings”
frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
A lucky participant will discover a petite prize within their slice.
Not only will he be crowned “king”, but our treat will include a certificate
for one’s own Trois et Trois dinner to be enjoyed at another time.
Who knows, you may be king for a day.
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