January 6th

Each January, people far and wide celebrate Epiphany, also known as Three Kings' Day. It is the celebration of the three kings' journey to Bethlehem. In France, this celebration is about food, about family, about tradition. On January 6th, special cakes with tiny porcelain figures or fèves, hidden inside are baked in patisseries from Paris to the smallest village in Provence.

Here at Vincent's, we celebrate Kings' Day with a French feast, the Trois et Trois, topped with the traditional dessert, Gâteau des Rois. One lucky participant will discover a petite prize within his or her slice of cake. Not only will he crowned king for a day, but here at Vincent's, our treat will include a certificate for one's own Trois et Trois dinner to be enjoyed at another time. Please join us and partake in this special meal. Who knows, you may be king for a day.

First Course

Mousse de Canard
pâté mousse, cornichons, pickled carrots and onions, served with toast points
Fried Oysters with Spicy Aïoli
fresh shucked oysters coated with seasoned cornmeal, served with spicy aïoli

Second Course

Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
Smoked Trout and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked trout and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons

Third Course

Cajun Salmon over Creamy Winter Succotash
Scottish salmon coated lightly with Cajun seasonings, blackened and finished with a spicy aïoli, served over succotash
Duck Confit and Andouille Sausage served over Savory Black-Eyed Peas
for good luck and prosperity in 2012, duck confit, pork, and Andouille sausage simmered in a seasoned stew and served over a bed of savory black-eyed peas
Blackened Filet with Roquefort Sauce and Braised Greens
filet coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce and plated over braised greens,
served with confetti rice

Fourth Course

Crêpes Suzette
finished with Chantilly cream
Gallette des Rois
“Cake of Kings”
frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
A lucky participant will discover a petite prize within their slice.
Not only will he be crowned “king”, but our treat will include a certificate
for one’s own Trois et Trois dinner to be enjoyed at another time.
Who knows, you may be king for a day.
Dessert du Jour
$40

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