Trois et Trois

December 6th-8th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, swiss, provolone & parmesan cheeses, baked to perfection
Salad Lyonnaise
frisée & mixed greens tossed in a warm truffle oil vinaigrette with pancetta,
new potatoes & seasoned croutons, topped with a farm-fresh poached egg
Mountain Meadow Mushroom Ravioli
a medley of mushrooms wrapped in wonton,
drizzled with truffle oil & a mushroom cream sauce

Second Course

jidori chicken breast, flatted & coated with seasoned bread crumbs, pan sautéed & finished with a lemon-carper pan sauce, served with a house-made wide noodles
& a medley of seasonal vegetables
Roasted Pork Tenderloin wrapped with Sage & Applewood Smoked Bacon
pan-roasted savory pork tenderloin finished with a madeira wine sauce, served with rösti potatoes & a medley of seasonal vegetables
Shrimp & Salmon Gnocchi
salmon & prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence & asparagus, finished with white wine & a squeeze of lemon, served with fresh parsley-garlic gnocchi

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Pithiviers
from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm
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