Trois et Trois

December 17th-19th

please select one item per course

First Course

Butternut Squash Soup with Roasted Chestnuts
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom,topped with chopped hard-boiled egg and applewood smoked bacon bits
Charcuterie Plate
terrine de canard, prosciutto and saucisson à l’ail,
served with cornichon, mustard, toasted bread points

Second Course

Golden Spotted Bass oven Creamed Spinach
fresh Pacific Ocean golden spotted bass, pan sautéed,
plated over creamed spinach and pearl onions
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
served with butternut squash- Yukon potato mash and seasonal vegetables
finished with a Madeira wine sauce
Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Christmas Cake
Île Flottante de Noël
floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with crushed peppermint candy and white chocolate curls
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