Trois et Trois

October 2nd-4th

please select one item per course

First Course

Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection

Second Course

Rib-Eye Steak with Sauce Bordelaise and Truffle Fries
10 oz rib-eye steak grilled to your preferred temperature,
topped with sautéed wild mushrooms and finished with a red wine sauce,
served with truffle fries and a medley of seasonal vegetables
Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with a wild rice pilaf and a medley of seasonal vegetables
Pork Cheeks with Roasted Garlic Au Jus
confit pork cheeks finished with a roasted garlic au jus,
served with roast fingerling potatoes and a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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