San Diego Restaurant Week

January 23rd-27th

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

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Roasted Butternut Squash & Caramelized Shallot Soup
topped with house-made ricotta
Blue Cheese Soufflé with Winter Salad
served with a salad of rola rosa, arugula, frisée, apples, fennel
& tossed in a walnut oil vinaigrette
Endive & Roasted Beet Salad
endive, roasted beets, blue cheese & pork belly croutons tossed in a truffle vinaigrette
Grilled Romaine with Tomatillo Dressing
topped with cotija Cheese

Second Course

Porcini Salmon
Scottish salmon dusted with porcini powder, pan seared, plated over caramelized shallots & finished with a pinot noir beurre rouge, served with sautéed mushrooms & seasonal vegetables
Barramundi over Farro Pilaf
pan seared, plated over a farro pilaf with preserved lemons, capers, green olives
& roasted red bell pepper, finished with a brown butter fried caper sauce
Maine Lobster Tail with Gnocchi
plated over house-gnocchi, finished in a dill beurre blanc
& served with a medley of seasonally vegetables
Cabernet Braised Short-Rib over Cardamom Pappardelle
Cabernet braised short-ribs plated over a house-made cardamom wide noodle
Bacon wrapped Petit Filet with Bordelaise Sauce
petit filet wrapped with smoked bacon & grilled to your preferred temperature,
served over rösti potatoes & finished with a bordelaise sauce,
served with a medley of seasonal vegetables
Civet de Canard
duck leg-thigh portion simmered in red wine with herbs, mushrooms, carrots & onions,
served over house-made wide noodles
Duck Confit with Wild Mushroom Gnocchi
confit Maple Leaf duck legs, plated with house-made wild mushroom gnocchi, sautéed wild mushrooms & finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Salted Butter Caramel-Chocolate Mousse & Peanut Brittle
Pear Tart
flaky crust topped with frangipane & a poached pear
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce

per guest
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.