San Diego Restaurant Week

January 19th-23rd

Vincent's is pleased to be participating in
San Diego Restaurant Week.
Guests will have the opportunity to indulge in an extraordinary 3-course menu for only $30 per person. Our special San Diego Restaurant Week menu offers the same value as the weekly Trois et Trois menu ordinarily featured only Tuesdays through Thursdays for guests seated before 6pm but, for San Diego Restaurant Week only, the special 3-course menu will be available all week for the entire dinner service. The menu will offer diners three choices for each of the three courses.
What a chance to experience cuisine that is sure to delight your palate and turn you into a weekly Trois et Trois guest at Vincent's.

As always, guests have the option of ordering from the regular dinner menu as well as the special 3-course San Diego Restaurant Week menu.
But Wait! The deal of deals is Wednesday, our traditional La Nuit du Vin weekly celebration. All wine on Vincent's wine list is one-half the listed price!

Welcome and bon appetit, friends, old and new.

please select one item per course

First Course

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Belgian Endive, Wild Baby Arugula, Roasted Pears and Hazelnut Salad
endive and arugula tossed in a pear-sherry vinaigrette topped with poached pears,
roasted hazelnuts and a slice of St. Agur blue cheese
French Onion Soup Gratinée
a hearty onion soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, flame-broiled and served sizzling hot

Second Course

Confit de Canard Grumel with Cognac-Peppercorn Sauce
a house specialty…muscovy duck legs simmered with fresh herbs and garlic, finished with a
Cognac-peppercorn sauce, served with potato gratin and a medley of seasonal vegetables
Papillote of White Sea Bass and Spinach, Braised Leeks and Fennel
California sea bass over a bed of wilted spinach, topped with fingerling potatoes,
braised fennel, leeks, shiitake mushrooms, lemon, herbs and tomato concassée,
wrapped in a parchment package and steamed cooked
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves,
prosciutto and fresh mozzarella, baked in a white wine garlic sauce and
served with braised greens and house-made gnocchi in a sage-beurre noisette

Third Course

Banana Chocolate Bread Pudding
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven, thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.