Trois et Trois

November 5th-7th

please select one item per course

First Course

Salmon Duo
Salmon Tartar
House-Cured Salmon
plated with fresh watercress tossed in a lemon-caper vinaigrette and toast points
White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup, served over a sautéed wild mushroom medley and topped with a sautéed prawn
November Salad with Roquefort Cheese
wild arugula and mixed baby greens tossed in a sherry-vinaigrette with shaved fennel,
julienne persimmons, apples and pomegranates seeds,
topped with walnut-raisin bread croutons and Roquefort cheese

Second Course

Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked
to preferred temperature, finished with a Roquefort cream sauce,
served with pommes château and braised greens
Raie au Beurre Noir
pan cooked skate finished with a butter caper sauce,
served with a medley of seasonal vegetables and potato gratin
Jidori Chicken Breast Ballotine
Jadori chicken breast filled with a savory dried-fruit stuffing, sautéed in butter
and oven roasted, finished with a port wine sauce,
served with a medley of seasonal vegetables and roasted fingerlings

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
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.