Valentine’s Day Sunday

Today in France (as here) Valentine’s Day involves roses and chocolate and
notes that say Je t'aime. Ever since Saint Valentine died for love so long ago, sweethearts have been proclaiming their undying devotion on February 14th.
In the cobbled streets of ancient Paris and villages of Provence prospective lovers,
who chanced to live in homes that faced each other, would “call out” to one another and would pair off if sparks ignited. Unfortunately, spurned ladies often lit sparks of their own, yelling insults and building bonfires of their unrequited loves’ effigies.

We invite you to join us at Vincent’s to celebrate Valentine’s Day with your lover (if you want to conjure up cupid) or any special person(s) with a culinary valentine.

During Trois et Trois on Valentine's Week, Chef Vincent offers an enticing Surf and Turf entrée prepared for two: Grilled California Lobster Tail with Tarragon Glaze, Black Angus Filet grilled to your preference, served with Potato Gratin and Steamed Asparagus finished with Hollandaise Sauce. For those celebrating on Saturday, guests may order from a special four-course Prix Fixe Menu or choose to order à la Carte. On Sunday, Valentine’s Day, Vincent’s has planned a five-course Prix Fixe Valentine’s Menu that is sure to please the most discriminating tastes.

Amuse Buche

house selection of bites

First Course

choice of:

Crespéou topped with a Poached Sweet Blue Prawn
a dish from Provence, roasted vegetables with layers of thin omelets, baked together creating a
beautiful vegetable terrine, chilled, sliced, drizzled with a roasted tomato oil
and topped with a poached sweet blue prawn

Second Course

choice of:

California Lobster Tail with Vanilla Beurre Blanc
fresh spiny California lobster tail poached in corn water and finished with a vanilla beurre blanc

Third Course

Crimini Mushroom Soup with a Brie Crouton
Belgian Endive, Wild Baby Arugula, Warm Poached Pears and Hazelnut Salad
endive and arugula tossed in a pear-sherry vinaigrette topped with a warm poached pear,
roasted hazelnuts and a slice of St. Agur blue cheese

Fourth Course

choice of:

Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast, pan-roasted and finished with a wild blueberry sauce,
served with potato gratin and a medley of seasonal vegetables
Slow Roasted Angus Beef Tenderloin with Béarnaise Sauce
Black Angus beef tenderloin seasoned and slow roasted with herbs and garlic,
plated over a potato galette and finished with béarnaise sauce, served with steamed asparagus
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds,
served with confetti rice and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic and wrapped in pastry, baked to perfection,
and finished with a sage au jus, served with haricot verts

Fifth Course

Vincent’s Valentine Dessert
65.

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