Trois et Trois

February 3rd-5th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and
Parmesan cheeses, baked to perfection
Roasted Beets and Blood Orange Salad with Herbed Goat Cheese Crouton
salad of wild baby arugula, roasted baby beets, blood orange wedges
and toasted hazelnut, tossed in an orange blossom vinaigrette,
topped with an herbed goat cheese crouton
a classic French onion tart layered with caramelized onions, anchovy fillets,
niçoise olives and fresh herbs, served with a small of mixed baby greens
tossed in a Dijon vinaigrette

Second Course

Chicken Fricassee
a original French classic comfort food… Jidori chicken simmered in a silky sauce with hearty vegetables, mushrooms and herbs, plated over house-made herb spaetzle
Cochon en Croute
pork tenderloin layered with mushroom duxelles, wrapped with prosciutto and encased in puff pastry, baked to perfection and finished with a red wine sauce, served with a medley of seasonal vegetables
Calamar Provençale
calamari stuffed with a mixture of scallops, shrimp, chorizo, tomatoes,
seasoned bread crumbs and fresh herbs, cooked in a savory shellfish broth
and served over house-made wide noodles

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.