March 8th

Decked with flowers and trinkets the fattened calf is traditionally paraded through the streets of French towns as the celebrants feast and cheer on Mardi Gras. The deprivation of Lent will begin the next day, on Ash Wednesday. This gay festivity still takes place in many French villages! Here, in Escondido, Vincent has the cow in the kitchen being prepared in his inimitable succulent ways! And, oh, the other delicacies he has for us as well. Oh, yes, we are celebrating Fat Tuesday. On Tuesday, we’ll offer a special Mardi Gras Trois et Trios menu from 5pm – 6pm (available also for Trois et Trois on Wednesday and Thursday). In addition and available all evening, guests may choose to indulge and order our “fattened-up” five course Mardi Gras menu. As always, our regular menu will be available all evening. Please join us on Fat Tuesday, March 8th; we assure you delicacies galore! Bon appétit!

Amuse Buche

please select one item per course

First Course

Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach and mozzarella cheese, flamed-broiled
Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio, topped with a sun-dried tomato rouille and capers, garnished with sieved eggs and served with toasted points
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Smoked Trout with Salad Russe and Lemon-Dill Crème Fraîche
smoked trout topped with a lemon-dill crème fraîche, served with a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli

Second Course

Crackling Salad with Spicy Glazed Pecans
bibb, frisée chicory and arugula tossed with a herb vinaigrette with pecans and cracklings
Crayfish Bisque
topped with a warm puff-pastry biscuit

Third Course

Spicy Blackened Catfish with Seasoned Red Beans and Rice
catfish coated lightly with Cajun seasonings and blackened, served over collard greens prepared with smoked bacon and red onions, served with seasoned red beans and rice
Blackened Petite Filet with Roquefort Sauce
filet mignon coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with potato gratin and a medley of seasonal vegetables
Pintade over a Creamy Winter Succotash
pintade seasoned with herbs and roasted, served over a winter vegetable succotash
Spicy Shrimp with Andouille Sausage on Creamy Grits
with braised greens

Fourth Course

Gallette des Rois
"Cake of Kings"
frangipane enclosed in puff pastry, served warm over crème anglaise
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes topped with vanilla ice-cream
Bread Pudding with Bourbon Ice Cream
Pets de Nonne
sinfully delicious…

What are Pets de Nonne?

Dessert du Jour
$45

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