Downtown Escondido
Restaurant Week

May 4th – 7th

Vincent's is pleased to be a participant in
Downtown Escondido Restaurant Week
1st Week: May 4-7
2nd Week: May 11-14
Tuesday-Friday 5PM-9:30PM
3 courses $30.

please select one item per course

First Course

Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
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

Second Course

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin
Papillote of Alaskan Halibut Provençale
Alaskan halibut, braised leeks, tomatoes, garlic, kalamata olives, onions and herbes de provence, wrapped in a parchment package and steamed cooked
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce
and served with seasonal vegetables and roasted fingerlings

Third Course

Strawberry and Rhubarb Crisp
served warm and topped vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.