Trois et Trois

July 1st-3rd

please select one item per course

First Course

Romaine Wedge with Blue Cheese Dressing
and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Watermelon Gazpacho
prepared with heirloom tomatoes, cucumber, herbs and summer watermelon, garnished with feta cheese
Fried Oysters over Garden Slaw
fresh shucked oysters coated with seasoned cornmeal,
fried and served over a garden slaw

Second Course

Independent’s Day Fried Chicken Dinner
Jidori chicken thigh-leg marinated in buttermilk with herbs and seasonings, pan fried (in duck fat) and served over Yukon mashed potatoes, finished with an herb and mushroom pan sauce (gravy), served with a medley of seasonal vegetables
Spicy Blackened Catfish over Summer Succotash
with Fried Mussels
catfish coated lightly with Cajun seasonings and blackened,
served over a summer vegetable succotash, topped with spicy aïoli
and seasoned cornmeal crusted fried mussels
Vincent’s “All-American” Burger
the classic done our way.....half-pound ground prime sirloin, grilled to your preferred temperature, topped with a shallot-merlot sauce and a slice of St. Agur blue cheese, served with pommes frites

Third Course

Peach Crisp
topped with a scoop of vanilla ice cream
Apple Tart Tatin
not exactly the Tatin sisters version but, our own…
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
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.