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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

shared:

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

choice of:

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

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.