Trois et Trois

December 1st-3rd

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
drizzled with a buttermilk dressing
Garbure Gersoise
a peasant soup from southwestern France filled with root vegetables,
white beans, cabbage, smoked bacon and duck confit
Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash
& finished with a green peppercorn-orange glaze

Second Course

Sanddab with Lemon-Chive Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-chive sauce, served with confetti rice and seasonal vegetables
Paupiettes de Veau
veal scaloppini rolled with a savory stuffing of mushrooms, shallots,
spinach and herbs, pan sautéed in butter and plated over house-made pappardelle,
finished with a Madeira sauce, served with haricot vert
Duck Breast a 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

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped with vanilla ice-cream
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… served straight from the oven, thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce
and topped 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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.
760-745-3835