Trois et Trois

April 22nd-24th

please select one item per course

First Course

prepared with potatoes, leeks and herbs, served cold,
finished with a dollop of crème fraîche and topped with seasoned croutons
Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart,
topped with an Italian parsley salad

Second Course

Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage,
finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille

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.