Summer Nuit de la Beaute

please select one item per course

Kumquat-tini: orange vodka, cointreau, lillet, fresh lime and confit kumquats
French Pear: pear vodka, st germain and a splash of champagne
La Mer: vodka, blue curacao, orange rum and tonic water, garnished with a orange wedge

Caramelized Onion, Apple and Brie Tart with Petit Arugula Salad: onions caramelized with applewood bacon, topped with thinly sliced apples and brie cheese, baked and served with a small arugula salad
Duck Confit Autumn Salad: mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts tossed in a walnut oil dressing, topped with a confit muscovy duck leg
Niçoise Salad with Poached Salmon and a Kalamata Vinaigrette: a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes, green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton
Papillote of California White Sea Bass and Spinach, Braised Leeks and Fennel: California sea bass over a bed of wilted spinach, topped with braised fennel, leeks, shiitake mushrooms, lemon, herbs and tomato concassée, wrapped in a parchment package and steamed cooked, served with wild rice

Crêpes Suzette with Summer Peaches: sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
Pithiviers: Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
Bavarois au Chocolat: light and creamy, layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

per guest
Seating is limited.
Please call the restaurant for reservations.

Vincent's