Trois et Trois

March 3rd-5th

please select one item per course

First Course

Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon
Kale and Blood Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with blood oranges, dried pears, shaved fennel and toasted hazelnuts
Oysters Rockefeller
Totten Inlet Washington oysters filled with a savory creamed spinach,
topped with cheeses and flamed broiled

Second Course

Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Ravioli Napoletana
ravioli filled a savory mixture of roasted tomatoes, red bell peppers, eggplant, spinach, pine nuts, feta and parmesan cheeses, served in a beurre noisette and topped with shaved parmesan cheese
Sole Normande Roulade
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream-mushroom sauce, served with pommes vaper
and haricot vert

Third Course

Pavlova with Lemon Curd and Rhubarb and Berry Compote
a meringue shell filled with Meyer lemon curd and layered with fresh berries
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.