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Sunday Valentine Dinner

Valentine Monday

Vincent has prepared a special five-course Valentine's Day Menu that is sure to please the most discriminating tastes.

Amuse Buche

house selection of bites

First Course

choice of:

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 of dill crème fraîche

Second Course

choice of:

California Lobster Tail with Vanilla Beurre Blanc
fresh California spiny lobster tail poached in corn water and finished with a vanilla beurre blanc
Wild Mushroom Raviolis in a Truffle Port Wine Sauce

Third Course

Spring Pea Soup
finished with a drizzled 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

Fourth Course

choice of:

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 a 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, wrapped in pastry and baked to perfection, finished with a sage au jus and 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

Fifth Course

Vincent’s Valentine Dessert
65.

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