Trois et Trois

October 13th-15th

please select one item per course

First Course

Shrimp Bisque
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
Roasted Eggplant Ravioli with Red Bell Pepper Coulis
house-made ravioli filled with a savory mixture of roasted eggplant, shallots, herbs,
goat and parmesan cheeses, served with a red bell pepper coulis

Second Course

Scallop and Shrimp Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
garlic and herbes de Provence, simmered in white wine and served with
seasonal vegetables and house-made parsley-garlic gnocchi
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables

Third Course

Caramel Goat Cheesecake Brûlée
Gâteau Basque
served warm with crème anglaise
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