San Diego Restaurant Week

January 17th-20th

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

Burrata Cheese, Figs and Prosciutto with a Petite Salad
fresh Burrata cheese, dried figs and shaved prosciutto
plated with a petite salad of a Tuscan lettuce blend tossed in balsamic vinaigrette
Sautéed Prawn served over Wild Mushroom Risotto
finished with shaved parmesan cheese
New England Clam Chowder
New England style clam chowder prepared by Vincent

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives
and herbs in a veal stock served over house-made wide noodles with haricot verts
Petit Filet wrapped with Applewood Smoked Bacon
finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables
Salmon Wellington
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 dill-champagne beurre blanc, served with seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Dessert du Jour
$30

per guest
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel

Reserve your table now.
760-745-3835