Trois et Trois

December 29th-30th

please select one item per course

First Course

Carrot, Fennel & Tarragon Soup
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Wild Mushroom Vol-Au-Vent
sautéed wild mushrooms, shallots and herbs in a cognac cream sauce,
served over a pastry shell

Second Course

Shrimp and Smoked Trout
shrimp and smoked trout sautéed with vermouth, dill and cream,
served over tagliatelle pasta
Steak au Poivre
pepper-crusted NY, cooked to preferred temperature and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Cornish Game Hen
with a Cornbread & Oyster Mushroom Stuffing
roasted cornish game hen, plated over a savory cornbread,
mushroom & sage stuffing, finished with a port wine sauce,
served with a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, topped with salted caramel cream
Cream Puff
filled with chantilly cream and glazed with chocolate
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