Trois et Trois

June 22nd – 24th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Cured Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over Scottish cured salmon and topped with thinly sliced red onions, chopped hard-boiled eggs
and pumpernickel croutons
Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta and
parmesan cheese, served in a nutmeg béchamel

Second Course

Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Petit Filet with Sauce Vierge
filet mignon, grilled to preferred temperature, topped with a sauce vierge,
served with potato gratin and a medley of seasonal vegetables
Roasted Jidori Chicken Pipérade over Fettuccine
one-half portion Jidori chicken roasted with herbs and garlic,
served over house-made fettuccine with a summer pipérade of simmered onions,
tomatoes, zucchini, red bell pepper, herbs, capers and kalamata olives

Third Course

Strawberry and Peach Crisp
topped with a scoop of vanilla ice cream
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.