Restaurant Week

September 22nd-26th

Vincent's is pleased to be offering a special menu for Restaurant Week.
Served all night all week.

please select one item per course

First Course

Charcuterie Plate
Rillettes de Canard
rillettes de canard, pâté mousse, Serrano prosciutto served with toast points, country Dijon, pickled onions and marinated beech mushrooms
Roasted Delicata Squash Soup
roasted delicata squash with thyme and caramelized onions
Baby Greens with Heirloom Tomatoes
Be Wise Ranch baby lettuce greens and heirloom tomatoes
tossed in an olive vinaigrette

Second Course

Salmon with Hazelnut Relish
Scottish salmon pan-roasted in butter and finished with a hazelnut relish, served with sautéed green beans with caramelized shallots and pommes vapor
Pork Chop with a Dijon Mustard Sauce
Salmon Creek pork chop pan-roasted in butter and topped with a country Dijon mustard-anchovy compound butter,
served with a roasted caponata and pommes frites
Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce,
served with a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.