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Bastille Day Trois et Trois Menu

Bastille Day

La Fete National is a French national holiday, celebrating the storming of the Bastille on July 14, 1789. Here, as in other English speaking countries, it is known as Bastille Day. The most important holiday in France, it marks the first major victory of the French Revolution, the overthrow by the common people of the greatest symbol of the oppressive monarchy—the Bastille prison.

This week at Vincent’s, all evening on Tuesday, Wednesday and Thursday, we’re celebrating Bastille Day with a special 5-course, French menu plus a glass of French wine for $45.
As we do every week, we will offer our Trois et Trois (3-courses for $30) menu Tuesday, Wednesday and Thursday from 5 – 6 PM.
In addition to our special menus, one always has the option of ordering from our regular menu.

First Course

Amuse-Bouche
Medley of Herb-Marinated Olives
Cheese Straws

Second Course

choice of:

Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Third Course

choice of:

Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard
Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons

Fourth Course

choice of:

Calamar Provençale
calamari stuffed with a savory mixture of scallops, shrimp, prosciutto and fresh herbs,
cooked in a saffron-tomato broth with mussels, shrimp, fennel, leeks, carrots, fingerlings,
served with a garlic crouton topped with rouille
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, pommes frites and haricot vert
Confit de Canard Grumel
a house specialty…Maple Leaf duck legs simmered with fresh herbs and garlic,
served with confit fingerlings and summer ratatouille

Fifth Course

Apple Tart Tatin
served with vanilla ice cream
Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier,
served with a medley of fresh berries
Dessert du Jour
45.

per guest
Seating is limited.
Please call the restaurant for reservations.