Trois et Trois

November 12th-14th

please select one item per course

First Course

Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette with julienne pears, persimmons, pomegranates seeds and toasted pecans

Second Course

Chicken Wiener Schnitzel
chicken breast flatten and coated with seasoned bread crumbs, pan fried and finished with a pan sauce with capers and lemon, served with seasonal vegetables and potato gratin
Veal Osso Buco Milanese with House-Made Wide Noodles
veal shanks slow roasted with veal stock, white wine, garlic, carrots, tomatoes, crimini mushrooms and herbs, served with house-made wide noodles and green beans
New Zealand Grouper with Baby Turnips, Leeks and Applewood Bacon
a delicate white fish roasted with lemons, rosemary, applewood bacon, leeks,
baby turnip, and fingerling potatoes

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Pear and Cranberry Clafouti
topped 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