Le Beaujolais Nouveau 2013

“Le Beaujolais Nouveau est arrivé!”

Every year, just after midnight on the third Thursday of November, the race begins to be the first to experience this year’s vintage of Beaujolais Nouveau. Since the 19th century, Beaujolais Nouveau has been speedily made to celebrate the end of the harvest. Prior to WWII Beaujolais Nouveau was enjoyed locally, but since then it has become an increasingly international phenomenon. Millions of bottles of wine that just weeks before were still grapes on the vine make their way around the world by motorcycle, helicopter, elephant, rickshaw, Concorde jet and even hot air balloon.

Just south of Lyon, the picturesque Beaujolais region, where all grapes must be picked by hand, is home to almost 4000 grape growers with over 50,000 acres of vines planted. Beaujolais Nouveau is crafted from Gamay grapes through a whole berry fermentation process called carbonic fermentation, which results in a fresh, fruity wine that is meant to be drunk young and slightly chilled.

Join us at Vincent’s as we celebrate the 2013 Beaujolais Nouveau harvest November 21 – 23 with a special 4 course menu for $45.

First Course

choice of:

Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Terrine de Canard
Mousse de Canard
served with toast points, pickled onions, cornichons and country mustard

Second Course

choice of:

Chestnut and Pear Soup
Hearts of Palm and Baby Greens
a salad of mixed baby greens and hearts of palm tossed in our house vinaigrette

Third Course

Seafood Feuilletée
scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce
and served over a puff pastry shell, plated with a medley of seasonal vegetables
Duck Breast à l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange and ginger sauce,
served with a wild rice medley and seasonal vegetables
Peppercorn Crusted New York Steak with Cognac-Cream Sauce
black angus prime 10 oz. NY steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with pommes château and a medley of seasonal vegetables

Fourth Course

choice of:

Pumpkin Crème Brûlée
Paris-Brest
baked almond-topped choux pastry filled with praline cream
45.

per guest
Seating is limited.
Please call the restaurant for reservations.