Vincent's

First Course

Amuse-Bouche

Medley of Herb-Marinated Olives
Cheese Straws

1 Glass French Wine

Second Course

please select one item

Frog Legs Provençale

frog legs sautéed with garlic and parsley

Moules Marinière

steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Terrine de Canard

duck terrine, cornichon, pickled onions and country mustard served with toast points

Third Course

please select one item

Vichyssoise

creamy potato-leek soup, garnished with chives and served cold

Crespéou with Petit Arugula Salad

a dish from Provence, also known as gateau d’omelettes… summer vegetables with layers of thin omelets, baked together creating a beautiful vegetable terrine, served with an arugula salad tossed in a roasted tomato vinaigrette

Fourth Course

please select one item

Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert

Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions

Salmon Roulade with a Roasted Corn, Kalamata Olive and Orange Relish

Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and topped with a fresh roasted corn relish, served with rice pilaf and steamed asparagus

Lamb en Croûte

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

Fifth Course

please select one item

Île Flottante

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

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

Dessert du Jour