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.
- Medley of Herb-Marinated Olives
- 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
- 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
- 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
- Pumpkin Bread Pudding Brûlée
- Pecan Tart
- Dessert du Jour
Seating is limited.
Please call the restaurant for reservations.