Trois et Trois

November 22nd-23rd

Celebrating the Arrival of Beaujolais Nouveau 2011

please select one item per course

First Course

Belgian Endive, Arugula, Poached Pears and Hazelnut Salad
tossed in a sherry-herb vinaigrette and topped with sliced poached pears,
toasted hazelnuts and St. Agur blue cheese
Celeriac and Fennel Soup
topped with shaved apples and prosciutto
Charcuterie Plate
country pâté, mousse de canard and lomo, served with cornichons, pickled onions, mustard and toasted bread points

Second Course

Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry, finished with a port wine sauce and shaved truffles, served with a medley of seasonal vegetables
Roasted Duck Breast over Flageolet Ragoût with Sage Au Jus
pan-roasted Maple Leaf Farms duck breast, sliced and served over a bed of a flageolet ragoût and topped with a sage au jus, served with a medley of seasonal vegetables
Salmon en Croûte with Chive-Champagne Beurre Blanc
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a a chive-champagne beurre blanc, served with a medley of seasonal vegetables

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
Pecan Tart
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.