Bastille Day 2016
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
$48
per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.
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