Vincent's

First Course

Amuse-Bouche

Medley of Herb-Marinated Olives
Cheese Straws

Georges Duboeuf Beaujolais Nouveau

Second Course

please select one item

Frog Legs Provençale

frog legs sautéed with garlic and parsley

Saucisson de Lyon en Brioche

in the style of Lyon, sausage prepared with pork, veal, truffles and pistachios,
enclosed in brioche and baked to perfection, finished with a country mustard sauce

Third Course

please select one item

Roasted Pumpkin and Sage Soup

topped with petit gougères

Salade de la Nuit

salad of mixed baby greens, julienne apples, grapes and duck prosciutto
tossed in truffle oil vinaigrette, topped with an herbed goat cheese crouton

Fourth Course

please select one item

Confit de Canard Grumel

a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
finished roasted garlic and herb au jus, served with potato gratin
and a medley of seasonal vegetables

Beef Wellington

tournedo topped with foie gras, duxelles and baked in puff pastry, sliced and finished with a port wine sauce, served with a medley of roasted fingerlings and winter vegetables

Fifth Course

please select one item

Bavarois au Chocolat

light and creamy, layered Bavarian cream, unmolded
and topped with a Swiss chocolate sauce

Apple Crêpes with Calvados Butter Sauce

sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream