Vincent's

First Course

Amuse-Bouche

Gloria Ferrer Champagne Cocktail

Second Course

Les Trois Demoiselles

Gravlax Terrine
Blue Prawn Cocktail
Hackelback Sturgeon Caviar and Crème Fraîche on Yukon Potato Blini

Third Course

California Spiny Lobster Tail

butter poached lobster tail served over spinach polenta and finished with a sherry lobster sauce

Fourth Course

please select one item

La Salade de L’année

Belgium endive, mixed baby greens, julienne apples and shaved fennel tossed in an orange blossom vinaigrette,
topped with smoked duck prosciutto, a fresh dried apple chip and Saint Agur blue cheese crouton

Butternut Squash Soupe

Fifth Course

please select one item

Pheasant Breast with a Foie Gras and Fig Stuffing

breast of pheasant filled with a savory foie gras and fig stuffing, pan roasted and
finished with a port wine sauce, served with potato gratin and a medley of seasonal vegetables

Bœuf à la Périgourdine

roasted beef tenderloin finished with périgueux sauce,
served with roast fingerlings and seasonal vegetables

Lamb en Croûte

New Zealand lamb loin coated with herbs and garlic and wrapped in pastry,
baked to perfection and finished with a sage au jus, served with haricot verts

Veal Medallion with Wild Mushrooms over Potato Galette

plated over a potato galette, topped a medley of wild mushrooms and
finished with a Madeira-truffle sauce, served with steamed asparagus

Sixth Course

Dessert de L’année