Trois et Trois

June 30th-July 2nd

please select one item per course

First Course

Chilled Cantaloupe Soup
drizzled with a basil-mint oil
Tomato and Watermelon Salad
farmer’s market heirloom tomatoes watermelon marinated in a white balsamic vinaigrette, tossed with cucumbers, feta cheese and fresh herbs
served on a bed of bibb lettuce
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass, salmon and mussels prepared in a sherry-chivee sauce & served over a puff pastry shell, plated with a medley of seasonal vegetables
Roasted Chicken with Madeira Sauce
one-half Jidori chicken, stuffed with herbs, veal and crab, roasted & finished with a Madeira sauce, served with roasted fingerlings and green beans
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichon,
served with a Yukon potato mash and seasonal vegetables

Third Course

Blueberry and Lemon Curd Napoleon
a stack of fresh blueberry and lemon curd, puff 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.