Trois et Trois

November 16th – 18th

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Lobster Bisque
topped with a poached prawn
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Steak au Poivre
black angus prime 10 oz. bone-in NY steak, coated with peppercorn
and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato gratin and seasonal vegetables
Petrale Sole a la Meunière
Petrale sole pan prepared with brown butter, lemon, parsley capers and white wine, served with vegetable tian and roasted fingerling potatoes
prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages
in a seasoned stew of northern white beans,
topped with seasoned bread crumbs and baked

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with 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.