Trois et Trois

December 22nd-23rd

please select one item per course

First Course

Italian Wedding Soup
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and arugula tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard

Second Course

Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables
Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, served with a wild rice pilaf and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and baked to perfection, finished with a sage au jus and served with haricot verts

Third Course

Spumoni Ice Cream Terrine and Christmas Cookies
Eggnog Crème Brûlée
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