Trois et Trois

October 16th-18th

please select one item per course

First Course

Smoked Salmon and Gnocchi Casserole
smoked salmon, house-made gnocchi and beurre blanc baked in a ramekin
Roasted Acorn Squash and Thyme Soup with Parmesan-Garlic Crouton
Fig, Goat Cheese and Prosciutto Tart
a savory-sweet tart layered with roasted fig jam, caramelized onions, goat cheese and prosciutto, topped with a small arugula salad tossed in a balsamic vinaigrette

Second Course

Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin and finished with a Madeira wine sauce, served with butternut squash-Yukon potato mash and seasonal vegetables
Cornish Game Hen with Roasted Root Vegetables and Mushrooms
cornish game hen roasted with herbs and finished with a sage-Madeira sauce,
served with herb-roasted root vegetables and mushrooms
Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables

Third Course

Pumpkin Bread Pudding Brûlée
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.