Trois et Trois

June 17th-19th

please select one item per course

First Course

Langoustine Feuilletée
langoustine prepared in a sherry cream sauce and served over a puff pastry shell
Wild Mushroom Soup with a Brie Cheese Crouton
Tomato Panzanella and Wild Baby Arugula Salad
tomatoes marinated with extra virgin olive oil, red wine vinegar, fresh mozzarella, basil,
and cubed peasant bread, served over a bed of wild baby arugula
and topped with shaved Parmesan

Second Course

Chicken Milanese with House-Made Wide Noodles
Jidori chicken breast, pounded thin, coated with seasoned bread crumbs and pan sautéed, finished in a lemon-caper sauce, served with house-made with noodles
and a medley of seasonal vegetables
Sanddab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc and served with a medley of seasonal vegetables
Petit Filet wrapped with Applewood Smoked Bacon
finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables

Third Course

Strawberry and Rhubarb Napoleon
strawberry and rhubarb compote stacked with flaky pastry, pastry cream and whipped 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.