Restaurant Week
Trois et Trois

January 14th-17th

Vincent's is pleased to be offering a special menu for Restaurant Month through the end of January.
Guests will have the opportunity to indulge in an extraordinary 3-course menu for only $30 per person. Our special Restaurant Month 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 Month 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 Month 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

Baby Back Ribs with Chipotle Glaze
served over Asian slaw
White Bean Country Soup
a hearty northern white bean soup prepared with onions, celery, carrots, roasted tomatoes, herbs and smoked pork, served with a garlic crouton
Savory Mushroom and Goat Cheese Tart with a Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart,
served with a Italian parsley salad tossed in a herb-vinaigrette

Second Course

California Sea Bass and Shrimp en Papillote
California sea bass and shrimp layered over a bed of braised fennel,
leeks and trumpet mushrooms, topped with a tomato concassée,
wrapped in a parchment package and steamed cooked
Veal Prosciutto Ravioli in a Cognac-Peppercorn Sauce
house-made ravioli filled with a savory filling of veal prosciutto,
goat cheese and parmesan cheese, served in a cognac-peppercorn sauce
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and steamed broccolini

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Pear Tart
flaky crust topped with frangipane and a poached pear
Dessert du Jour

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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.