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Bastille Day Trois et Trois Menu

Bastille Day

La Fete National is a French national holiday, celebrating the storming of the Bastille on July 14, 1789. Here, as in other English speaking countries, it is known as Bastille Day. The most important holiday in France, it marks the first major victory of the French Revolution, the overthrow by the common people of the greatest symbol of the oppressive monarchy—the Bastille prison.

This week at Vincent’s, all evening on Tuesday, Wednesday and Thursday, we’re celebrating Bastille Day with a special 5-course, French menu plus a glass of French wine for $45. As we do every week, we will offer our Trois et Trois (3-courses for $30) menu Tuesday, Wednesday and Thursday from 5 – 6 PM. In addition to our special menus, one always has the option of ordering from our regular menu.

First Course

Medley of Herb-Marinated Olives
Cheese Straws
1 Glass French Wine

Second Course

choice of:

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

choice of:

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

choice of:

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

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

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.