Trois et Trois

September 16th-18th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée and Spanish chorizo, sealed with pastry and baked to perfection
New England Clam Chowder
New England style clam chowder prepared by Vincent
Pont-l’Évêque, Bitter Green, Apples, Fennel and Toasted Walnuts
wild baby arugula, radicchio and Belgian endive tossed in a walnut dressing with shaved fennel and apples, topped with toasted hazelnuts and Pont-l’Évêque cheese

Second Course

Scottish Salmon wrapped
with Yukon Potatoes with Chive Beurre Blanc
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
served with steamed asparagus and sautéed king trumpet mushrooms
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, finished with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce,
served with pommes château and braised greens

Third Course

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
Poached Pear and Cherry Clafouti
prepared with vanilla poached pears and cherries, topped with 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.