San Diego Restaurant Week

January 15th-18th

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

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
French Lentil Soup with Parmesan-Garlic Crouton
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze

Second Course

Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed,
served with potato gratin and a medley of seasonal vegetables
Duck Confit with Wild Mushroom-Cognac Sauce
a French classic… Maple Leaf duck legs simmered with garlic and herbs,
plated over house-made wide noodles and finished with a wild mushroom-congac sauce,
served with haricot verts
Pork Chop Charcutière
Karabuta pork chop pan-roasted and plated over braised cabbage and sautéed apples, finished with a charcutière sauce prepared with veal stock, herbs,
Dijon and diced cornichons, served with broccoli rabe

Third Course

Sticky Date Cake with Jack Daniel Sauce
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Dessert du Jour
$30

per guest
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