Le Beaujolais Nouveau 2014

“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 2014 Beaujolais Nouveau harvest November 20 – 22 with a special 4 course menu for $45.

First Course

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

Second Course

choice of:

White Bean Soup with Chestnuts and Kale
Hearts of Palm and Baby Greens
a salad of mixed baby greens and hearts of palm tossed in our house vinaigrette, topped with a goat cheese crouton

Third Course

choice of:

Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts
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

Fourth Course

choice of:

Pumpkin Crème Brûlée
Chocolate Marquis
served with fresh berry coulis

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.