Trois et Trois

December 28th – 30th

please select one item per course

First Course

Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with wild rice pilaf and a medley of seasonal vegetables
Salmon en Croûte with Chive-Champagne Beurre Blanc
Atlantic salmon filet topped with a mixture of fresh spinach, oyster mushroom and leeks
baked in puff pastry and topped a chive-champagne beurre blanc,
served with a medley of seasonal vegetables
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with braised greens and house-made gnocchi in a sage-brown butter

Third Course

a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
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
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.