Trois et Trois

November 19th-21st

please select one item per course

First Course

Chestnut and Pear Soup
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard
Pork Belly with Green Peppercorn-Orange Glaze
braised pork belly plated over a purée of butternut squash
and finished with a green peppercorn-orange glaze

Second Course

Seafood Feuilletée
scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce
and served over a puff pastry shell, plated with a medley of seasonal vegetables
Duck Breast à l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange and ginger sauce,
served with a wild rice medley and seasonal vegetables
Peppercorn Crusted New York Steak with Cognac-Cream Sauce
black angus prime 10 oz. NY steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, served with pommes château and a medley of seasonal vegetables

Third Course

Pumpkin Crème Brûlée
Paris-Brest
baked almond-topped choux pastry filled with praline 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