Trois et Trois

October 29th-31st

please select one item per course

First Course

Autumn Salad
mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts
tossed in a walnut oil dressing
Pumpkin Soup
topped with roasted pumpkin seeds
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Gold Spotted Sand Bass served over a Purée of Butternut Squash with Braised Greens
pan seared golden spotted sand bass, plated over a purée of butternut squash
and finished with brown butter, served with braised greens
Grilled Veal Tri-Tip with Chimichurri Sauce
grilled veal tri-tip and finished with a chimichurri sauce, served with a grilled romaine wedge and medley of roasted root vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served 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