Trois et Trois

August 21st-23rd

please select one item per course

First Course

Roasted Tomato Gazpacho
roasted farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold
Burrata Cheese wrapped with Prosciutto and Petite Arugula Salad
fresh Burrata cheese wrapped with prosciutto plated with roasted cherry tomatoes
and a petite arugula salad tossed in a balsamic vinaigrette
Vincent’s Crab Cakes
prepared with New England crabmeat, sautéed in olive oil
and served in a sun-dried tomatoes and caper, sherry-cream sauce

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, rock shrimp, squid and salmon prepared in a sherry cream sauce
with brown beach mushrooms, served over a puff pastry shell
and plated with a medley of seasonal vegetables
Duck Ragoût over Wide Noodles
a slow simmered ragoût of duck, bacon, onions, carrots, tomatoes, mushrooms, fresh herbs and red wine, served over house-made wide noodles grated Parmigiano-Reggiano
Petit Filet with Sauce Vierge
petit filet grilled to your preferred temperature and finished with sauce vierge,
served with a grilled romaine wedge and roasted fingerlings

Third Course

Pavlova with Macerated Summer Fruit
a meringue shell filled with Chantilly cream and topped with macerated summer fruit
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.