Le Beaujolais Nouveau 2011-wk2

“Le Beaujolais Nouveau est arrivé!”

Every year, just after midnight on the third Thursday of November, the race begins to be the first to experience this year’s vintage of Beaujolais Nouveau. Since the 19th century, Beaujolais Nouveau has been speedily made to celebrate the end of the harvest. Prior to WWII Beaujolais Nouveau was enjoyed locally, but since then it has become an increasingly international phenomenon. Millions of bottles of wine that just weeks before were still grapes on the vine make their way around the world by motorcycle, helicopter, elephant, rickshaw, Concorde jet and even hot air balloon.

Just south of Lyon, the picturesque Beaujolais region, where all grapes must be picked by hand, is home to almost 4000 grape growers with over 50,000 acres of vines planted. Beaujolais Nouveau is crafted from Gamay grapes through a whole berry fermentation process called carbonic fermentation, which results in a fresh, fruity wine that is meant to be drunk young and slightly chilled.

Join us at Vincent’s as we celebrate the 2011 Beaujolais Nouveau harvest November 17 – 19 with a special 5 course menu plus a glass of 2011 Beaujolais Nouveau for $45.

First Course

Medley of Herb-Marinated Olives
Cheese Straws

Second Course

choice of:

Brie en Croûte
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad and toast points
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Third Course

choice of:

Belgian Endive, Arugula, Poached Pears and Hazelnut Salad
tossed in a sherry-herb vinaigrette and topped with sliced poached pears, toasted hazelnuts and St. Agur blue cheese
Celeriac and Fennel Soup
topped with shaved apples and prosciutto
Charcuterie Plate
country pâté, mousse de canard and lomo, served with cornichons, pickled onions, mustard and toasted bread points

Fourth Course

choice of:

Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry, finished with a port wine sauce and shaved truffles, served with a medley of seasonal vegetables
Roasted Duck Breast over Flageolet Ragoût with Sage Au Jus
pan-roasted Maple Leaf Farms duck breast, sliced and served over a bed of a flageolet ragoût and topped with a sage au jus, served with a medley of seasonal vegetables
Scottish Salmon wrapped with Yukon Potatoes over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, served over a bed of creamed spinach and pearl onions, finished with a chive beurre blanc

Fifth Course

Pumpkin Bread Pudding Brûlée
Pecan Tart
Dessert du Jour

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.