Tour de Cuisine
First Course
- Frog Legs Provençale
- frog legs sautéed with garlic and parsley
- Terrine de Canard
- served with toast points pickled onions, cornichons and country mustard
Second Course
choice of:
- Lobster Bisque
- topped with a poached prawn
- Salade Lyonnaise
- frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Third Course
choice of:
- Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
- Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with herb-roasted fingerlings and haricots vert
- Sole Normande
- filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream sauce with mushrooms and bay shrimp, served with pommes vaper and seasonal vegetables
- Steak au Poivre
- black angus prime 10 oz. bone-in NY steak, coated with peppercorn
and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato gratin and seasonal vegetables
Fourth Course
choice of:
- Chocolate Marquis
- served with fresh berry coulis
- Hazelnut Paris-Brest
- created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
$40
per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.
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