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.

First Course

Medley of Herb-Marinated Olives
Cheese Straws

Second Course

choice of:

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

Third Course

choice of:

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

Fourth Course

choice of:

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

Fifth Course

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

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.