Trois et Trois

February 26th-28th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup, served over a sautéed
wild mushroom medley and topped with a sautéed prawn
Fig, Goat Cheese and Prosciutto Tart
a savory-sweet tart layered with roasted fig jam, caramelized onions, goat cheese and prosciutto, topped with a small arugula salad tossed in a balsamic vinaigrette
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze

Second Course

Sanddab with Lemon-Caper Sauce and Confetti Rice
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper beurre blanc, served with confetti rice and a medley of seasonal vegetables
Roasted Pork Tenderloin and Savory Bread Pudding
pork tenderloin wrapped with sage and smoked applewood bacon, roasted, sliced and finished with a sage au jus, served with a savory bread pudding and seasonal vegetables
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

Cream Puff
filled with crème chiboust and glazed with chocolate
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice
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