Trois et Trois

May 31st-June 2nd

please select one item per course

First Course

Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette
Veal Prosciutto Raviolis in a Cognac-Peppercorn Sauce
Mussel Bisque
sealed with puff pastry and baked

Second Course

Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon, plated over a bed of lemon-parsley fettuccini
and served with seasonal vegetables
Maple Leaf Farms Duck Breast with Blueberry Sauce
served with a wild rice medley and seasonal vegetables
Petit Filet Bordelaise with Truffle Fries
filet mignon, cooked to preferred temperature,
topped with sautéed wild mushrooms and finished with a red wine sauce,
served with truffle fries and a medley of seasonal vegetables

Third Course

Lemon Pudding Cake with Berry Potpourri
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.