San Diego Restaurant Week

January 22nd-25th

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 through Friday 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

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette

Second Course

Flat Iron Steak with Diane Sauce and Pommes Galette
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and finished with Diane sauce, served with pommes galette and seasonal vegetables
Sanddab with Lemon-Caper Sauce and Confetti Rice
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper beurre blanc, served with confetti rice and a medley of seasonal vegetables
Cornish Game Hen with Roasted Root Vegetables and Mushrooms
cornish game hen roasted with herbs, red onions, celery root, mushrooms and
fingerling potatoes, finished with a sage-Madeira sauce

Third Course

Date Rum Bread Pudding
Served warm with crème anglaise
Chocolate Marquis
Dessert du Jour

per guest
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.