San Diego Restaurant Week

September 20-23

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

Corn Chowder topped with a Poached Prawn, Crème Fraîche and Chives
served cold
Burrata Cheese, Figs and Prosciutto with a Petite Arugula Salad
fresh Burrata cheese, summer figs and shaved prosciutto plated with a petite arugula salad tossed in a balsamic vinaigrette
Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a nutmeg béchamel

Second Course

Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with roasted fingerlings and haricot vert
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a dill-champagne beurre blanc, served with seasonal vegetables
Culotte Steak with Diane Sauce
10 oz top sirloin culotte steak grilled to your preferred temperature, and finished with a Diane sauce, served with truffle fries and a summer vegetable tian

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond Florentine
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream

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.