Trois et Trois

November 10th-12th

please select one item per course

First Course

Sicilian Fennel Salad
shaved fennel, arugula, orange wedges and black olives
tossed in a red wine vinaigrette
Winter Squash Soup
topped with a Parmesan crouton
Gorgonzola Soufflé
plated with a honey-mascarpone cheese and walnut quenelle,
served with tomato jam

Second Course

Vincent’s Burger
the classic done our way.....half-pound ground prime sirloin, grilled to your preferred temperature, topped with a shallot-merlot sauce and a slice of St. Agur blue cheese, served with pommes frites
Pan-Seared Sea Bass with a Risotto Cake
pan-seared Pacific Ocean sea bass plated over a bed of sautéed leeks,
shiitake mushrooms and fennel, served with a risotto cake
and finished with a dill-sherry cream sauce
Jidori Chicken Ballotine
Jidori chicken thigh-leg portion filled with a savory dried-fruit and roasted pecan bread stuffing, sautéed in butter and oven roasted, finished with a port wine sauce, served with a medley of seasonal vegetables and roasted fingerlings

Third Course

Pumpkin Crème Brûlée
Pear Tart
flaky crust topped with frangipane and a poached pear
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.