Trois et Trois

November 18th-20th

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
drizzled with a buttermilk dressing
Wild Mushroom Vol-Au-Vent
sautéed wild mushrooms, shallots and herbs in a cognac cream sauce,
served over a pastry shell
White Bean Soup with Chestnuts and Kale

Second Course

Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts
Duck Breast à l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange and ginger sauce, served with a wild rice medley and seasonal vegetables

Third Course

Pumpkin Crème Brûlée
Chocolate Marquis
served with fresh berry coulis
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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.
760-745-3835