Trois et Trois

March 11th-13th

please select one item per course

First Course

Asparagus Soup
topped with seasoned croutons
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Vincent’s Crab Cake
prepared with New England crabmeat, sautéed in extra-virgin olive oil and served in a sherry-cream sauce prepared with fresh herbs, lemon, sun-dried tomatoes and capers

Second Course

Roasted Quail with a Cornbread and Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread and mushroom stuffing,
finished with a port wine sauce and plated with braised greens
Sanddab with Lemon-Caper Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-caper sauce
served with confetti rice and a medley of seasonal vegetables
Corned Beef and Cabbage
prepared by a French chef in honor of Saint Patrick… tender corned beef
served with steamed cabbage, leeks, carrots and fingerling potatoes

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with 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.