Trois et Trois

December 29th-30th

please select one item per course

First Course

Blackened Diver Scallop with Candied Orange Sauce
Caramelized Onion, Apple and Blue Cheese Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and
blue cheese, baked and served with a small arugula salad
French Onion Soup Gratinée
seasoned crouton, topped with provolone, Swiss cheese and
grated parmesan cheese, baked to perfection

Second Course

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel, leeks, wrapped with pastry and baked to perfection, finished
with a dill-champagne beurre blanc, served with a medley of seasonal vegetables
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in a
lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
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.