Trois et Trois

April 27th – 29th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Baby Back Ribs with Chipotle Glaze
served over Asian slaw
Salade Lyonnaise
frisée and mixed baby greens tossed in a warm truffle oil vinaigrette
with smoked applewood bacon pieces, seasoned croutons and roasted beets,
topped with a farm-fresh poached egg

Second Course

Venison Shank Osso Buco with Yukon Potato Mash
venison shanks slow roasted with veal stock, red wine, herbs, onions and mushrooms, served over a Yukon potato mash with roasted root vegetables
Top Sirloin Steak with Sauce Bordelaise
prime 8 oz. top sirloin steak grilled to your preferred temperature,
topped with sautéed wild mushrooms and finished with a red wine sauce,
served with truffle fries and a medley of seasonal vegetables
Seafood Newburg Vol-Au-Vent
scallops, shrimp, sword fish and salmon in a prepared in a sherry cream sauce
and served over a puff pastry shell, plated with 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
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly cream
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.