San Diego Restaurant Week

September 24th-27th

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

Rock Shrimp Petit "Potpie"
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Celeriac and Fennel Soup
topped with shaved apples and prosciutto

Second Course

Coq au Vin with Braised Carrots, Confit Shallots and Pommes Nouvelles
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with braised carrots,
confit shallots and roasted new potatoes
Steak au Poivre
pepper-crusted filet mignon, cooked to preferred temperature and finished
with a five peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
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

Reserve your table now.
760-745-3835