Restaurant Month
Trois et Trois

January 21st-24th

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

New England Clam Chowder
New England style clam chowder prepared by Vincent
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked served with a roasted red bell pepper coulis
Prosciutto Plate
thinly sliced prosciutto,, plated with a small salad of wild arugula,. fennel, shaved parmesan cheese tossed in a Dijon vinaigrette, served with toast points

Second Course

Barramundi served over Polenta and Sautéed Mushrooms
filets of barramundi sautéed in olive oil, plated over polenta topped with a medley of sautéed mushrooms, served with seasonal vegetables
Chicken Wiener Schnitzel
Jidori chicken breast, flatted and coated with seasoned bread crumbs, sautéed and finished with a lemon-carper pan sauce, served with a medley on seasonal vegetables
Veal Shank Osso Buco with Fettuccini
veal shanks slow roasted with veal stock, white wine, herbs, onions, carrots, mushrooms and Kalamata olives, plated with house –made wide noodles

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
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.