Trois et Trois

August 18th-20th

please select one item per course

First Course

Crespéou with Petit Arugula Salad
a dish from Provence, also know as gateau d’omelettes… summer vegetables with
layers of thin omelets, baked together creating a beautiful vegetable terrine,
served with an arugula salad tossed in a roasted tomato vinaigrette
Cold Asparagus Soup
fresh asparagus, spinach, leeks and herbs, topped with diced prosciutto, garlic-Parmesan croutons
Frog Legs Provençale
frog legs sautéed with garlic and parley

Second Course

Alaskan Halibut with Roasted Corn Polenta
grilled filet of halibut, served over a roasted corn polenta and topped with a tomato basil concassée
Escalope Veau Milanese
veal lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers and a squeeze of lemon, finished with a brown butter sauce and served with a wild rice medley and seasonal vegetables
Coq au Vin with Braised Carrots and Confit Shallots and Pommes Vapeur
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions

Third Course

Lemon Pudding Cake with Berry Potpourri
Bavarois au Chocolat
Vincent’s signature dessert...lovely, light and creamy, layered Bavarian cream,
unmolded and topped with a Swiss chocolate sauce
Dessert du Jour

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.