San Diego Restaurant Week - 2nd Week!

September 27th – 30th

Vincent's is pleased to be participating in
San Diego Restaurant Week.

Guests will have the opportunity to indulge in an extraordinary 3-course menu for only $30 per person. Our special San Diego Restaurant Week menu offers the same value as the weekly
Trois et Trois menu ordinarily featured only Tuesdays
through Thursdays for guests seated before 6pm but, for San Diego Restaurant Week only, the special 3-course menu will be available all week for the entire dinner service.
The menu will offer diners three choices for each of the three courses.
What a chance to experience cuisine that is sure to delight your palate and turn you into a weekly Trois et Trois guest at Vincent's.

As always, guests have the option of ordering from the regular dinner menu as well as the special 3-course San Diego Restaurant Week menu.
But Wait! The deal of deals is Wednesday, our traditional La Nuit du Vin weekly celebration. All wine on Vincent's wine list is one-half the listed price!

Welcome and bon appetit, friends, old and new.

please select one item per course

First Course

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and brie cheese, baked and served with a small arugula salad
Garden Patch Gazpacho
farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings,
garnished with a dollop of crème fraîche and diced avocados, served cold

Second Course

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
Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature,
topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and spring asparagus

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Lemon Pudding Cake with Berry Potpourri
Dessert du Jour
$30

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835