Trois et Trois

November 27th-29th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto & Swiss chees
Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Frog Legs Provençale
frog legs sautéed with garlic & parsley

Second Course

Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi, sautéed wild mushrooms & finished with a peppercorn wine sauce, served with a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce, served with a Yukon potato mash & a medley of seasonal vegetables
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with
a sauce of brown butter, capers, lemon & parsley, served with a brown rice pilaf
& a medley of seasonal vegetables

Third Course

Fondant au Chocolat with Caramel-Banana Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with caramel-banana ice cream
Crêpes Suzette with Cherries
finished with Chantilly 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