Restaurant Week

September 30th – October 2nd

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

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
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens
tossed in a truffle oil vinaigrette, served with toast points, pickled onions,
cornichons and country mustard
Butternut Squash, Caramelized Onions and Thyme Soup

Second Course

Confit Pork Cheeks with Braised Cabbage
Salmon Creek pork cheeks prepared confit with herbs and garlic,
plated over braised cabbage and finished with a roasted garlic au jus,
served with pommes vapeur
Escalope de Veau Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots,
capers and a squeeze of lemon, finished with a brown butter sauce,
served with house-made fettuccine
Sanddab Française
a tender white fish, seasoned and lightly battered, pan sautéed and plated over a sun-dried tomato and caper polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
and a medley of seasonal vegetables
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.