Trois et Trois

October 9th-11th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecan
Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes in a savory vegetable broth, topped with a warm brie crouton
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and baked to perfection

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs
in a veal stock, served with roasted fingerling and haricot verts
Petrale Sole over a bed of Israeli Couscous, Peas and Mint
petrale sole pan sautéed and plated over a bed of Israeli couscous with peas and fresh mint, finished with Meyer lemon beurre blanc and served with steamed asparagus
Braised Veal Short Ribs with House-Made Wide Noodles
tender, slow roasted veal short ribs simmered with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles

Third Course

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée and fresh berries
Carmel Cheesecake Brûlée
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