Julia Child Tribute

July 31-August 2

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

Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons
(inspired by Julia Child, The Way to Cook)
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Moules Poulette Vol-au-Vent
mussels prepared in a cream sauce with mushrooms and parsley,
served over a pastry shell

Second Course

Raie au Beurre Noir
pan cooked skate finished with a butter caper sauce,
served with pommes vapeur and steamed asparagus
Filet Mignon Hollandaise
petit filet wrapped in prosciutto and grilled to your preferred temperature,
finished with hollandaise sauce, served with seasonal vegetables and roasted fingerlings
Duck Duo
Roasted Duck Breast Confit de Canard Grumel pan-roasted Maple Leaf Farms duck breast, duck legs simmered with fresh herbs and garlic, finished with a cognac-peppercorn sauce, served with potato gratin and a medley of seasonal vegetables
(inspired by a menu written by Julia Child)

Third Course

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée and fresh berries
(inspired by Julia Child, Baking with Julia)
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.