Vincent's

First Course

La Galantine des Demoiselles

seafood galantine prepared with smoked salmon, poached shrimp and scallops, sliced and topped with hackleback sturgeon caviar,
served with brioche toast points and a dollop with dill crème fraîche

Second Course

please select one item

Spring Pea Soup

finished with a drizzle of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton

Farmer’s Spring Salad with Fromage de Chèvre

baby spring lettuce mix of wild arugula, Belgian endive and lola rosa
tossed in a sherry vinaigrette with toasted hazelnuts
and topped with pickled spring vegetables and fromage de chèvre

Third Course

please select one item

Porcini Dusted Black Cod with Beurre Rouge

porcini dusted Alaskan black cod, pan-seared and plated over
a bed of savory French lentils, finished with beurre rouge sauce
and served with steamed broccolini

Tournedo Rossini

tournedo filet, pan sautéed and plated over a brioche crouton,
topped with foie gras and finished with sauce Périgourdine,
served with potato gratin and a medley of seasonal vegetables

Lamb en Croûte

New Zealand lamb loin coated with herbs and garlic and wrapped in pastry, baked to perfection, finished with a sage au jus, served with haricot verts

Pintade Portofino

pintade breast stuffed a savory mixture of fresh mozzarella, herbs, pine nuts and sundried tomatoes, roasted and served with house-made wide noodles
tossed in a basil cream sauce

Fourth Course

Vincent’s Valentine Dessert