San Diego Restaurant Week

September 27th-October 1st

Vincent's is pleased to be offering a special menu for San Diego Restaurant Week.
Guests will have the opportunity to indulge in an extraordinary 3-course menu for only $30 per person. Our special San Diego 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 San Diego 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 San Diego 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

French Lentil and Kale Soup
slow-cooked savory french lentil soup prepared with smoked pork, herbs & kale
Kale, Roasted Delicata Squash & Farro Salad
kale & seasonal salad greens, roasted delicata squash, farro, julienne pears & toasted pecans tossed in a white balsamic-pear vinaigrette
Fried Cauliflower & Lemon Vinaigrette
fried cauliflower tossed with currants & toasted cashews, drizzled with a lemon vinaigrette

Second Course

Coq au Vin
classic french… jidori chicken thigh & leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots & roasted new potatoes
Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs & pan fried,
finished with a shallot-caper au jus, served with roasted sweet potatoes
& a medley of seasonal vegetables
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

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
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
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.