Trois et Trois

March 31st-April 2nd

please select one item per course

First Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-parmesan cheese crouton
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, served over a bed of wild baby arugula and drizzled with olive oil
Cod fritters with Smoked Tomato Jam

Second Course

Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-Madeira sauce, served with roasted fingerlings and vegetable tian
Sea Bass with a Sun-Dried Tomato and Capers
sea bass sautéed in olive oil with sun-dried tomatoes and capers,
served with pommes vapeur and braised endive
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with potato gratin
and a medley of seasonal vegetables

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
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.