Trois et Trois

December 11th-13th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach & tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs & smoked bacon bits
Caramelized Onion, Apple & Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples & blue cheese, baked & served with a small arugula salad
Roast Corn & Clam Chowder
roasted corn, smoked bacon & clams in a potato based soup

Second Course

Sea Bass en Papillote with Braised Leeks, King Trumpet Mushrooms
Pacific Ocean sea bass, over a bed of braised fennel, leeks, fingerlings, trumpet mushrooms, tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package
& steamed cooked
Coq au Vin with Braised Carrots, Confit Shallots
& Roasted New Potatoes
classic French… Jidori chicken thigh & leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots & roasted new potatoes
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with papa bravas & a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
Île Flottante de Noël
floating Island – mounds of poached meringue, floating in crème Anglaise
drizzled with crushed peppermint candy
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