Vincent's

First Course

Mousse de Canard

pâté mousse, cornichons, pickled carrots and onions, served with toast points

Fried Oysters with Spicy Aïoli

fresh shucked oysters coated with seasoned cornmeal, served with spicy aïoli

Second Course

choice of:

Roast Garlic Egg Drop Soup

topped with a Parmesan crouton

Smoked Trout and Watercress Salad

fresh watercress tossed in a lemon-caper vinaigrette, served over smoked trout and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons

Third Course

choice of:

Cajun Salmon over Creamy Winter Succotash

Scottish salmon coated lightly with Cajun seasonings, blackened and finished with a spicy aïoli, served over succotash

Duck Confit and Andouille Sausage served over Savory Black-Eyed Peas

for good luck and prosperity in 2012, duck confit, pork, and Andouille sausage simmered in a seasoned stew and served over a bed of savory black-eyed peas

Blackened Filet with Roquefort Sauce and Braised Greens

filet coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce and plated over braised greens,
served with confetti rice

Fourth Course

choice of:

Crêpes Suzette

finished with Chantilly cream

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”, but 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.

Dessert du Jour