Julia Child Tribute

August 14th-16th

Chef Julia Child, a beloved American icon and culinary celebrity, passed away in 2004, just two days before her 92nd birthday.
This year, on August 15, 2012, Julia would have been 100 years old.
In honor of this centennial birthday, Vincent’s will be celebrating with special events, menus, and contests. Check our special Julia page and Facebook page often, as we will be adding to it daily.

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Summer Vegetable Terrine
roasted summer vegetables terrine, served with a petit parsley salad and toast points
Moules au Beurre D’Escargot
mussel on the half-shell, topped with a garlic-herb butter and flamed broiled
(inspired by Julia Child, Mastering the Art of French Cooking)

Second Course

Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce, served with truffle fries and steamed asparagus
Fillet of Sole Florentine
petrale sole poached in a savory broth and plated over wilted spinach and mushrooms, finished with a mornay sauce and baked, served with fingerling potatoes
(inspired by Julia Child, The Way to Cook)
Côtes de Porc Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with pommes vapeur and Haricots Vert
(inspired by Julia Child, Mastering the Art of French Cooking)

Third Course

Raspberry Sherbet with Langues de Chat
house-made sherbet served with Julia Child’s recipe for Cat’s Tongues (cookies)
Espresso Profiterole
filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
(inspired by Julia Child, Baking with Julia)
Dessert du Jour

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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.