Trois et Trois

Each January, people far and wide celebrate Epiphany, also known as Three Kings' Day. It is the celebration of the three kings' journey to Bethlehem. In France, this celebration is about food, about family, about tradition. On January 6th, special cakes with tiny porcelain figures or fèves, hidden inside are baked in patisseries from Paris to the smallest village in Provence.

Here at Vincent's, we celebrate Kings' Day with a French feast, the Trois et Trois, topped with the traditional dessert, Gâteau des Rois. One lucky participant will discover a petite prize within his or her slice of cake. Not only will he crowned king for a day, but here at Vincent's, our treat will include a certificate for one's own Trois et Trois dinner to be enjoyed at another time. Please join us and partake in this special meal. Who knows, you may be king for a day.

January 4th – 6th

please select one item per course

First Course

Smoked Trout with Salad Russe and Lemon-Dill Crème Fraîche: Smoked trout topped with a lemon-dill crème fraîche, served with a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans: bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecans
Roast Garlic Egg Drop Soup: topped with a Parmesan crouton

Second Course

Spicy Blackened Salmon over Braised Greens with Confetti Rice: Scottish salmon coated lightly with Cajun seasonings and blackened and finished with a spicy aïoli, served over braised greens and confetti rice
Pork Chop Charcutière: Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with a Yukon potato mash and broccoli rabe
Duck Confit and Andouille Sausage served over Savory Black-Eyed Peas: for good luck and prosperity in 2011, duck confit, pork, and Andouille sausage simmered in a seasoned stew and served over a bed of savory black-eyed peas

Third Course

Gallette des Rois “Cake of Kings”: frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
A lucky participant will discover a petite prize within their slice. Not only will he be crowned “king”, our treat will include a certificate for one’s own Trois et Trois dinner to be enjoyed at another time. Who knows, you may be king for a day.
Crêpes Banana Foster: bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with vanilla ice-cream

$30

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

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835