Trois et Trois

June 14th-16th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and bacon croutons
Moules Poulette Vol-au-Vent
mussels prepared in a cream sauce with mushrooms and parsley,
served over a pastry shell

Second Course

California White Sea Bass en Papillote
California sea bass over a bed of braised fennel, leeks, shiitake mushrooms and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon,
enclosed in a parchment package and steamed cooked
Center-Cut New York Steak Marchand de Vin
black angus prime center-cut NY steak, cooked to your preferred temperature,
finished a red wine-shallot sauce, served with seasonal vegetables and truffle fries
Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-Madeira sauce,
served with roasted fingerlings and vegetable tian

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
Strawberry and Rhubarb Crisp
served warm and topped 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.