San Diego Restaurant Week

January 24th-27th

Vincent's is pleased to be offering a special menu for Restaurant Week.
Guests will have the opportunity to indulge in an extraordinary 3-course menu for only $30 per person. Our special 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 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 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

Terrine de Canard
served with toast points pickled red onions, cornichons, country mustard
and a small wild arugula salad
Potato and Leek Chowder and Smoked Bacon
Hearts of Palm and St. Agur Salad
baby wild arugula, Belgian endive, radicchio, sliced radishes and hearts of palm
tossed in our house vinaigrette, topped with a crumble of St. Agur blue cheese

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, calamari, sea bass and salmon in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables
Veal Saltimbocca with House-Made Wide Noodles
thinly sliced veal, seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and plated over house-made wide noodles and finished with a sage au jus, served with braised greens
Pork Chop with a Dijon Mustard Sauce
pan-roasted Niman Ranch pork chop, finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings
and a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Caramel Cheesecake
Dessert du Jour

per guest
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.