Trois et Trois

March 25th-27th

please select one item per course

First Course

Fig, Goat Cheese and Prosciutto Tart
a savory-sweet tart layered with roasted fig jam, caramelized onions, goat cheese and prosciutto, topped with a small arugula salad tossed in a balsamic vinaigrette
Fried Oysters on a Creamy Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served over a creamy succotash
Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon

Second Course

California Sea Bass en Papillote
California sea bass layered over a bed of braised fennel, leeks and trumpet mushrooms,
topped with a tomato concassée, wrapped in a parchment package and steamed cooked
Roasted Chicken Breast with Thyme and Kumquat Sauce
Jadori chicken breast roasted and finished with a thyme-kumquat sauce,
served with toasted almond couscous and a medley of seasonal vegetables
Confit Pork Cheeks with Braised Cabbage
Salmon Creek pork cheeks prepared confit with herbs and garlic, plated over braised cabbage and finished with a roasted garlic au jus, served with pommes vapeur

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice 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.