San Diego Restaurant Week

September 21 – 24

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.
Week 2 Menu

please select one item per course

First Course

Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad
Garden Patch Gazpacho
farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings,
garnished with a dollop of crème fraîche and diced avocados, served cold
Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella,
feta and parmesan cheese, served in a nutmeg béchamel

Second Course

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
finished with a roasted garlic au jus, served with a medley of seasonal vegetables
Hanger Steak with Diane Sauce and Parmesan-Truffle Pommes Frites
USDA prime hanger steak pan seared to preferred temperature and finished
with Diane sauce, served with pommes frites and a medley of seasonal vegetables
Scottish Salmon, Braised Leeks and Spinach en Papillote
Scottish salmon over a bed of spinach, shitake mushrooms, fennel, leeks, lemon and herbs, steamed cooked in a parchment package

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Roasted Italian Plum Clafouti
served warm with a scoop of 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.