Trois et Trois

November 13th-15th

please select one item per course

First Course

Steak Tartar
served with toast points and a petit watercress salad
Endive wrapped with French Country Ham,
topped with Béchamel and Baked
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and
Parmesan cheeses, baked to perfection

Second Course

Casssoulet
prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages in a seasoned stew of northern white beans, topped with seasoned bread crumbs and baked
Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry,
finished with a port wine sauce and shaved truffles,
served with a medley of seasonal vegetables
Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with spring peas and asparagus, served over house-made fettuccini

Third Course

Cherry Clafouti
topped with vanilla ice cream
Chocolate Marquis
served with fresh berry coulis
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