Trois et Trois

November 8th-10th

please select one item per course

First Course

Wedge with Blue Cheese Dressing & Bacon Croutons
cold, crisp iceberg wedge, topped with blue cheese dressing & bacon croutons
Roast Corn & Clam Chowder
roasted corn, smoked bacon & clams in a potato based soup
Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash & finished with a roasted chili-orange glaze

Second Course

Fish & Chips
salmon, shrimp, white fish & a medley of vegetables coats with a light tempura & fried, served with tartar sauce dijon slaw & french fries
Vincent’s Burger
the classic done our way.....half-pound ground prime sirloin, grilled to your preferred temperature, topped with a shallot-merlot sauce & a slice of st. agur blue cheese, served on a brioche bun with pommes frites
Bangers & Mash
grilled sausage served over a Yukon potato mash & finished with a bordelaise sauce, served with a medley of seasonal vegetables

Third Course

Carrot Cake
topped with a cream cheese frosting & served with coconut sorbet
Apple Tart Tatin
straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce & vanilla ice cream
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.