Trois et Trois

May 24th-26th

please select one item per course

First Course

Tri Colored Pasta Salad
tri-colored pasta, green beans, anchovies, tomatoes, kalamata olives & capers tossed in a balsamic vinaigrette
Bacon & Bread Chowder
finished with hardboiled eggs & a spinach foam
Prosciutto & Chèvre Plate
thinly sliced prosciutto & house made chèvre drizzled with a basil-lemon infused olive oil, served with a petit wild arugula salad & toasted points

Second Course

Vincent’s Burger
the classic done our way.....half-pound ground prime sirloin, grilled to your preferred temperature, topped with roasted red bell peppers, St. Agur blue cheese, merlot sauce & fried shallots, served with sweet potato fries… add a tempura fried soft-shell crab for an additional $15.
Pork Cheeks with Roasted Garlic Au Jus
confit pork cheeks finished with a roasted garlic au jus, served with roast fingerling potatoes & a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with ratatouille & confit lemons, wrapped with pastry and baked to perfection & finished with a tarragon beurre blanc,
served with seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
filled with kumquat sorbet & topped with a hot Swiss chocolate sauce
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.