Trois et Trois

February 9th-11th

Today in France (as here) Valentine’s Day involves roses and chocolate and notes that say Je t'aime. Ever since Saint Valentine died for love so long ago, sweethearts have been proclaiming their undying devotion on February 14th. In the cobbled streets of ancient Paris and villages of Provence prospective lovers, who chanced to live in homes that faced each other, would “call out” to one another and would pair off if sparks ignited. Unfortunately, spurned ladies often lit sparks of their own, yelling insults and building bonfires of their unrequited loves’ effigies.

We invite you to join us at Vincent’s to celebrate Saint Valentine’s Day
with your lover (if you want to conjure up cupid) or any special person(s)
with a culinary valentine.

During Trois et Trois on Valentine's Week, Chef Vincent offers
an enticing Surf and Turf entrée prepared for two:
Grilled California Lobster Tail with Tarragon Glaze, Black Angus Filet
grilled to your preference, served with Potato Gratin and
Steamed Asparagus finished with Hollandaise Sauce.
For those celebrating on Saturday, guests may order from
a special four-course Prix Fixe Menu or choose to order à la Carte.
On Sunday, Saint Valentine’s Day, Vincent’s has planned
a five-course Prix Fixe Valentine’s Menu that is sure to please the most discriminating tastes.

please select one item per course

First Course

Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce
Italian Winter Soup
chicken, roasted garlic, herbs and kale in a savory chicken broth,
finished with a farm-fresh poached egg
Roasted Beets and Blood Orange Salad with Herbed Goat Cheese Crouton
salad of mixed baby greens, roasted baby beets, blood orange wedges tossed in a
orange blossom vinaigrette, topped with an herbed-goat cheese crouton

Second Course

Surf and Turf for Two
California Spiny Lobster and Filet
this entrée is prepared for two guests to share, lobster tail and Black Angus filet grilled and
finished with a tarragon glaze, served with steamed asparagus and potato gratin
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
À la Veau Marengo
Legend has it that a version of this dish was created for Napoleon by his chef
and served to him following his victory of the 1800 Battle of Marengo.
braised veal, garlic, onions, tomatoes, mushrooms and herbs slowly simmered in a
seasoned veal shock and white wine, served over house-made wide noodles with braised baby carrots

Third Course

“pick me up” layers of liqueur-soaked ladyfingers, mascarpone cheese,
zabaglione, whipped cream and shaved chocolate
Poached Pear and Almond Cake
topped with vanilla ice-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.