San Diego Restaurant Week

September 18th-22nd

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

Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky puree of salt cod and potatoes, served over a tomato coulis
Burrata Cheese, Figs and Prosciutto with a Petite Arugula Salad
fresh Burrata cheese, summer figs and shaved prosciutto plated with a petite arugula salad tossed in a balsamic vinaigrette
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit

Second Course

Salmon en Croûte with Chive-Champagne Beurre Blanc
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a chive-champagne beurre blanc,
served with a medley of seasonal vegetables
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings
Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Roasted Peach and Berry Napoleon
a stack of roasted peaches and berries layered with sweet puff pastry and whipped cream
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

Reserve your table now.
760-745-3835