San Diego Restaurant Week

September 25th-28th

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

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard

Second Course

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
Veal Skirt Steak with Mushroom Raviolis
veal skirt steak grilled to your preferred temperature, served with a mushroom filled raviolis and finished with a Cognac-peppercorn cream sauce, served with 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

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Lemon Pudding Cake with Berry Potpourri
Dessert du Jour
$30

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

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835