Vincent's

First Course

Amuse-Bouche

Gloria Ferrer Champagne Cocktail

Second Course

Les Trois Demoiselles
Rose de Saumon
Pickled Blue Prawn
Poached Scallops and Hackelback Sturgeon Caviar

served with buckwheat blinis

Third Course

California Spiny Lobster Tail

grilled lobster tail plated over a chickpea polenta and finished with a tarragon glaze

Fourth Course

please select one item

Roasted Chestnut Soup

La Salade de L’année

salad of baby mesclun, smoked duck prosciutto and julienne apples, tossed in a truffle oil vinaigrette, served with a slice of foie gras terrine and toasted brioche

Fifth Course

please select one item

Porcini Dusted Scottish Salmon

porcini dusted Scottish salmon sautéed and plated over a bed of caramelized shallots,
finished with pinot noir beurre rouge and served with wild rice medley and steamed broccolini

Pheasant Breast with a Foie Gras and Fig Stuffing

breast of pheasant filled with a savory foie gras and fig stuffing,
pan roasted and finished with a port wine sauce,
served with potato gratin and a medley of seasonal vegetables

Bœuf à la Périgourdine

roasted beef tenderloin finished with périgueux sauce,
served with herb roasted fingerlings and seasonal vegetables

Paupiette de Veau with Pommes Château

thinly sliced veal rolled with a savory mixture of prosciutto, truffles and wild mushrooms,
braised and finished with a Madeira-truffle sauce,
served with pommes château and seasonal vegetables

Sixth Course

Dessert de L’année