Vincent's

First Course

Escargots Bourguignonne

snails cooked in a parsley, shallot, and garlic butter sauce

Coquilles St Jacques

scallops on the half shell, sea scallop over a bed of spinach & topped with a herb-butter & breadcrumb mixture, baked to perfection

Second Course

choice of:

Salad Lyonnaise

frisée and parsley tossed in a warm truffle oil vinaigrette with pancetta, new potatoes and seasoned croutons, topped with a farm-fresh poached egg

Vichyssoise

creamy potato-leek soup, garnished with chives and served cold

Third Course

choice of:

Petite Filet au Poivre

pepper-crusted filet mignon, cooked to preferred temperature & plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce,
served with a medley of seasonal vegetables

Roasted Duck Breast with Blueberry Bigarade Sauce

roasted duck breast sliced & finished with a blueberry bigarade sauce,
plated with wild rice pilaf & a medley of seasonal vegetables

Seafood Feuilletée

scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables

Fourth Course

choice of:

Crêpes with Summer Peaches

sweet crêpes with Chantilly cream, summer peaches and fresh berries

Bavarois au Chocolat

layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

Dessert du Jour