Mother’s Day Dinner 2010

please select one item per course

Vincent’s Ravioli la Florentine: ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a nutmeg béchamel
Shrimp Cocktail: poached, chilled prawns, served with a horseradish cocktail sauce
Vincent’s Crab Cake: prepared with New England crabmeat, sautéed in extra-virgin olive oil and served in a sherry-cream sauce prepared with fresh herbs, lemon, sun-dried tomatoes and capers

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons: cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Spring Salad: salad of organic baby greens, blood orange sections, strawberries and
toasted macadamia nuts, tossed in a orange blossom vinaigrette and
served with a slice of St. Agur blue cheese

Slow Roasted Angus Prime Rib with Bordelaise Sauce: bone-out Angus Prime Rib slow roasted, served with served potato gratin and a medley of seasonal vegetables
Chicken Cordon Bleu: Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Salmon Wellington: Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables

Pavlova with Berry Potpourri: a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Pithiviers: frangipane enclosed in puff pastry, served warm over crème anglaise
Fondant au Chocolat: a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream

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

Vincent's