Trois et Trois

January 28th-30th

please select one item per course

First Course

Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette with julienne pears,
fennel and toasted pecans
Braised Beef Ravioli with Bordelaise Sauce
ravioli filled a savory mixture of braised beef, goat cheese and fresh mozzarella,
finished with a bordelaise sauce
Shrimp Bisque

Second Course

Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings and vegetable tian
Pacific Coast Mahi-Mahi with a Ginger Beurre Blanc
Pacific coast mahi-mahi, seasoned and seared in a hot pan, plated over a bed of couscous and finished with a fresh ginger beurre blanc, served with a medley of seasonal vegetables
Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Meyer 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.