Trois et Trois

January 29th-31st

please select one item per course

First Course

Black-Eye Pea and Kale Soup
slow-cooked savory black-eye peas soup prepared with smoked pork, herbs and kale
Croquette de Morue
salt-cod and potatoes fritters served with a roasted red bell pepper and tomato coulis
Charcuterie Plate
country pâté and cured meats served with cornichons, pickled onions, mustard,
toasted bread points and a small salad of mixed greens

Second Course

Roulade de Veau
veal rolled with a savory blend of garlic, fresh herbs and wild mushrooms, roasted and finished with a wild mushroom-cognac sauce, served with a medley of seasonal vegetables
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
Fresh herbs and Pernod, served over a bed of fresh steamed spinach
John Dory with Lemon Beurre Blanc and Dill pollen
a tender white fish filet, pan sautéed and finished with a lemon beurre blanc and a sprinkle of dill pollen, served with a quinoa pilaf and a medley of seasonal vegetables

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
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