Trois et Trois

December 10th-12th

please select one item per course

First Course

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
Bibb Salad with Roquefort Cheese, Dried Cranberries and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions,
dried cranberries, Roquefort cheese and spicy-candied pecans
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry
and baked served with a roasted tomato coulis

Second Course

Roasted Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, roasted and finished with a tarragon-mustard pan sauce, served with a medley of roasted herbs, fingerlings, red onions and mushrooms
Spicy Blackened Catfish over Braised Greens with Confetti Rice
catfish coated lightly with Cajun seasonings and blackened, plated over braised greens and finished with a spicy aïoli, served and confetti rice
New York Steak with Caramelized Onions and Parmesan Fries
prime 8 oz. New York steak grilled to your preferred temperature,
topped with caramelized onions and finished with a red wine sauce,
served with parmesan fries and a medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
$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