Le Beaujolais Nouveau 2011
“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
- Oysters Rockefeller
- Totten Inlett Washington oysters,topped with a savory creamed spinach
and mozzarella and Swiss cheeses and flamed broiled
- Escargots Bourguignonne
- snails cooked in a parsley, shallot and garlic butter sauce
- Salade Lyonnaise
- frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
- Lobster Bisque
- topped with a poached prawn
- Country Pâté
- duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points
- Confit aux Olives
- a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
- Steak au Poivre
- pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with potato gratin and a medley of seasonal vegetables
- Petrale Sole a la Meunière
- petrale sole pan prepared with brown butter, lemon, parsley capers and white wine,
served with vegetable tian and roasted fingerling potatoes
- Hazelnut Paris-Brest
- created in 1891 in commemoration of the famous Paris-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
- Poached Pear and Cherry Clafouti
- prepared with vanilla poached pears and cherries, topped with crème anglaise
- Dessert du Jour
Seating is limited.
Please call the restaurant for reservations.