Trois et Trois

October 1st-3rd

please select one item per course

First Course

Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp iceberg wedge, topped with blue cheese dressing and bacon croutons
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses,
baked to perfection

Second Course

Pork Chop with a Savory Bread Pudding
Niman Ranch pork chop pan-roasted and plated with a savory bread pudding, finished with a port wine sauce and served with a medley of seasonal vegetables
Porcini Dusted Scottish Salmon
pan sautéed Scottish salmon plated over a medley of sautéed mushrooms and wilted spinach, finished with a beurre rouge sauce
Herb-Roasted Jidori Chicken served with Grilled Romaine
thigh-leg portion of Jidori chicken roasted with lemon and herbs, finished with a garlic-thyme au jus and served with grilled romaine and a roasted fingerling potato and mushroom medley

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard topped
with rum glazed bananas and brûlée with vanilla sugar
Roasted Fig Napoleon
a stack of roasted figs, flaky pastry, pastry cream and whipped 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