Trois et Trois

September 5th-6th

Vincent’s will be closed Tuesday, September 4

please select one item per course

First Course

Caramelized Onion, Apple & Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples & blue cheese, baked & served with a small arugula salad
White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup over a medley of sautéed wild mushroom
Burrata Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamata, capers & herbs, marinated & layered with fresh burrata, served with toast points

Second Course

Cornish Hen with Succotash Bread Pudding
cornish hen, plated over a succotash bread pudding with roasted corn, smoked ham,
hatch chilies & kabocha squash, finished with an herb au jus
Braised Short-Rib
over Cardamom Pappardelle slow braised short-ribs
plated over a house-made cardamom wide noodle
Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms
& fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon,
enclosed in a parchment package & steamed cooked

Third Course

Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
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.