San Diego Restaurant Week

January 26th-30th

San Diego Restaurant Week.
continues at Vincent's.
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

Roasted Tomato Bisque en Croûte
roasted tomato and herb bisque topped with herb-crusted puff pastry and baked
Four-Cheese Ravioli Sage-Beurre Noisette
ravioli filled with a mixture of goat cheese, Parmesan, Swiss and mozzarella,
served in a sage-beurre noisette
Warm Roasted Pears, Blue Cheese and Bacon Salad
watercress, arugula, and frisée tossed in a apple cider dressing,
plated with roasted pears, blue cheese, bacon and croutons

Second Course

Potato Wrapped Scottish Salmon with a Sherry-Caper Sauce
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, finished with a
sherry-caper beurre blanc, served with a medley of seasonal vegetables
Coq au Vin with Braised Carrots, Confit Shallots and Pommes Nouvelles
classic French… Jidori chicken thigh-leg marinated in red wine with
herbs and onions, simmered slowly with bacon and mushrooms,
served with braised carrots, confit shallots and roasted new potatoes
Hanger Steak with Bordelaise Sauce and Truffle Fries
prime hanger steak grilled to your preferred temperature and finished with
a bordelaise sauce, served with truffle fries and a medley of seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce,
topped with a scoop of vanilla ice cream
Vincent’s favorite childhood cake from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm over crème anglaise
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.