Trois et Trois

July 6th – 8th

please select one item per course

First Course

Asparagus Vichyssoise with Parmigiano Zabaglione
prepared with fresh asparagus, potatoes, spinach, leeks and herbs, served cold
finished with a dollop of Parmigiano zabaglione and topped with a Parmesan crisp
Brie Tart with Petit Wild Arugula and Strawberry Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and topped with a small arugula salad
tossed with fresh strawberries in a orange blossom vinaigrette
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and 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
Grilled Escolar with a Roasted Corn and Mango Salsa
grilled escolar topped with a roasted corn and fresh mango salsa,
served with confetti rice and seasonal vegetables
Petit Filet with Sauce Bordelaise and a Grilled Prawn
filet mignon, grilled to preferred temperature, served over a pommes galette,
topped with a slice of St. Agur cheese and finished with a red wine sauce,
served with a grilled prawn 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
Summer Stone Fruit Crisp
peaches, plums and apricots baked in a crisp, served 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.