San Diego Restaurant Week

September 28th – October 1st

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.

please select one item per course

First Course

Roasted Tomato Bisque en Croûte
roasted tomato and herb bisque topped with a savory biscuit and baked
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecans

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass, salmon mussels and clams in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and celery root mash

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Lemon Pudding Cake with Berry Potpourri
Dessert du Jour
$30

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

Proprietors: Chef Vincent Grumel & Lisa Grumel

Reserve your table now.
760-745-3835