**All participating guests must be seated before 6pm**

First Course

Soupe du Jour
prepared daily by Vincent using seasonally fresh vegetables and herbs

Fried Oysters with Cajun Aïoli
Totten Inlett Washington cornmeal crusted
and deep-fried, served over spicy slaw.

Wild Mushroom Salad on Marinated Tomato Slices with a Warm Sherry-Bacon Vinaigrette

Second Course
(all entrées are served with a medley of seasonal vegetables)

Petrale Sole Francese
sautéed filet of sole, prepared in a lemon-caper beurre blanc

Chicken Alana
Jidori chicken breast and prawns sautéed in butter with shallots, leeks, fresh herbs and Pernod, served over a bed of fresh steamed spinache

Kalamata Crusted Lamb Chops over Bean Ragoû
pan sautéed lamb chops, served over a bean
ragout, topped with a cumin-sage au jus

Third Course
(choice of one)

Peach, Rhubarb and Berry Crisp
topped with vanilla ice cream.

Dessert du Jour
prepared daily

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce and topped with almond florentine.

~

$30 per guest

(Trois et Trois dinners may not be shared or split)
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Alain Delahaye

www.vincentsongrand.com