Restaurant Week

January 20th-24th

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

Caramelized Onion, Apple and Blue Cheese Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples and blue cheese, baked and served with a small arugula salad
Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes
in a savory vegetable broth, topped with a warm brie crouton
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection

Second Course

Roasted Quail with a Cornbread & Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread, mushroom & sage stuffing,
finished with a port wine sauce & plated with braised greens
Sole Normande Roulade
filet of petrale sole stuffed with a shrimp mousse and poached
in a savory fish broth, finished with a sherry cream-mushroom sauce,
served with pommes vaper and haricot vert
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings
and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
Salted Butter Carmel Chocolate Mouse
Dessert du Jour
$30

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.
760-745-3835