Trois et Trois

October 4th-6th

please select one item per course

First Course

Roasted Red Bell Pepper Soup with a Pesto-Parmesan Crouton
Roasted Manchego stuffed Fig with a Petite Arugula Salad
fresh fig stuffed with a sprig of thyme and manchego cheese, wrapped with shaved prosciutto, drizzled with a honey glaze and roasted, plated with a petite arugula salad tossed in a balsamic vinaigrette
Baby Back Ribs with Chipotle Glaze
served over Napa cabbage slaw

Second Course

Cornish Game Hen over a Creamy Summer Succotash
Cornish game hen seasoned with herbs and roasted, plated over a summer vegetable succotash and finished with a roasted garlic au jus, served with roasted fingerlings
New Zealand Grouper, Spinach, Braised Leeks and Fennel en Papillote
New Zealand Grouper over a bed of wilted spinach, topped with braised fennel, leeks, shiitake mushrooms, lemon, herbs and tomato concassée, wrapped in a parchment package and steamed cooked, served with wild rice
Veal Skirt Steak with Mushroom Raviolis
veal skirt steak grilled to your preferred temperature, served with a mushroom filled raviolis and finished with a Cognac-peppercorn cream sauce, served with steamed asparagus

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
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with 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.