Trois et Trois

October 8th-10th

please select one item per course

First Course

Beet Soup
topped with toasted pecans
Terrine de Lapin
Rillettes de Lapin
country pâté served with toast points, pickled onions and marinated beech mushrooms
Farmer’s Salad
organic greens and shaved vegetables plated with roasted beets tossed in a sherry vinaigrette and topped with TAJ Farms goat cheese

Second Course

Alaskan Lingcod with Roasted Ratatouille
fresh Alaskan lingcod, seasoned and pan sautéed in butter, finished with a pinch of wild fennel pollen, served with a roasted ratatouille and rice pilaf
Chicken Milanese
Jidori chicken breast, flatten and lightly coated with seasoned bread crumb, pan sautéed with shallots, capers and a squeeze of lemon and finished with a brown butter sauce, served with house-made fettuccine and a medley of seasonal vegetables
Roasted Leg of Veal over Bean Ragoût
roasted leg of veal, sliced and plated over a savory “sunset runner bean” ragoût, finished with a Madeira-mushroom sauce and served with a medley of seasonal vegetables

Third Course

Profiteroles
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Apple Strudel
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