Vincent's

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