Trois et Trois

November 26th-27th

please select one item per course

First Course

Winter Salad
salad of mixed baby greens, warm pancetta, julienne pears, persimmons and dried cranberries tossed in truffle oil vinaigrette, topped with toasted walnuts
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses,
baked to perfection
Cajun Fried Oysters over a bed of Black-Eye Peas
fresh shucked oysters coated with Cajun seasoned cornmeal,
fried and served with a bed of savory black-eye peas

Second Course

Roasted Chestnut and Butternut Squash Raviolis with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted chestnuts, shallots, and roasted butternut squash, finished with a sage beurre noisette
Cornish Game Hen with Roasted Root Vegetables and Mushrooms
cornish game hen roasted with herbs, red onions, celery root,
mushrooms and fingerling potatoes, finished with a sage-madeira sauce
Pork Chop with Sauerkraut and Apples
Niman Ranch pork chop pan-roasted and plated over a bed of sauerkraut sweetened with caramelized onions and apples, finished with a grainy mustard sauce,
served with steamed new potatoes

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Pecan Tart
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