Trois et Trois

August 27th-29th

please select one item per course

First Course

Duck Rillettes
house-made duck rillettes, sliced and plated with a small arugula salad,
finished with a drizzle of sauce ravigote, served with toast points
Mussels au Gratin
mussel prepared in the half-shell, topped with an herb-garlic butter
and seasoned bread crumbs, flamed broiled
Cold Tomato Bisque

Second Course

Confit de Canard and Pork-Truffle Sausage
a duo… duck confit and house-made pork-truffle sausage, plated over a savory stew
of heirloom Jacob’s Cattle Beans, finished with a roasted garlic au jus,
and served with a medley of seasonal vegetables
Petite filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables

Third Course

Summer Peach Tart
flaky crust topped with frangipane and a poached peach,
baked and served with vanilla ice cream
Île Flottante with Caramelized Bananas
Floating Island – bananas sautéed in brown sugar with rum served with crème anglaise
and topped with mounds of poached meringue and almond florentine
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