Restaurant Week

September 23rd-27th

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

White Bean Soup
slow-cooked savory, northern white bean soup prepared with smoked bacon
Tuscan Salad with Burrata
wild baby arugula and Lola Rosa greens tossed in a sundried tomato vinaigrette
with garlic croutons, plated with shaved prosciutto and Burrata
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, served with an Italian parsley salad

Second Course

Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
California White Sea Bass en Papillote
California sea bass over a bed of braised fennel, leeks, shiitake mushrooms and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon, enclosed in a parchment package and steamed cooked
Beef Ravioli with Marchand de Vin
house-made ravioli filled with a savory mixture of braised beef, herbs shallots and fresh mozzarella, served with a red wine reduction sauce
and finished with shaved parmesan

Third Course

Orange Blossom Olive Oil Cake
served with coconut sorbet and summer berries
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… served straight from the oven, thinly slicedfresh apples top a flaky crust, plated over warm caramel sauce
and topped 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.