Trois et Trois

August 19th-21st

please select one item per course

First Course

Cucumber Vichyssoise
prepared with cucumbers, potatoes, leeks, served cold,
finished with a dollop of crème fraîche & topped with seasoned croutons
Flatbread with Summer Pesto
topped with tomatoes, goat cheese & a petite salad
Grilled Caesar Salad with Bacon Croutons

Second Course

Roasted Quail with a Cornbread and Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread, mushroom & sage stuffing,
finished with a port wine sauce & plated with braised greens
Seafood Newburg Vol-Au-Vent
scallops, shrimp, langoustine, sea bass & salmon in a prepared in a sherry cream sauce & served over a puff pastry shell, plated with a medley of seasonal vegetables
N. Y. Steak Pizzaiola
black angus 10 oz. NY steak pan-seared to your preferred temperature,
finished with a pizzaiola sauce & served with pommes château & green beans

Third Course

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
Crème Caramel
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.