Trois et Trois

April 24th-26th

please select one item per course

First Course

Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Roasted Squash and Thyme Soup with Parmesan-Garlic Crouton
Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio, topped with a sun-dried tomato rouille and capers, garnished with sieved eggs and served with toast poin

Second Course

Pork Chop Charcutière
Niemen Ranch pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with pommes château
and a medley of seasonal vegetables
San Francisco style fish stew prepared in a savory fish broth with sea bass, salmon, shrimp, scallops, mussels, and penne pasta, served with a garlic parmesan crouton
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash 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.