Mother’s Day Supper 2017
please select one item per course
Starters
- Savory Mushroom & Blue Cheese Tart
- a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad
- Spring Pea Soup with a Roasted Red Bell Pepper Ravioli
- house-made red bell pepper ravioli filled with fava beans, feta cheese,
pinenuts & red bell pepper, served over a chilled spring pea soup
- Crab Cake with Corn Chow-Chow
- crab cake topped with a corn chow-chow & finished with a lemon-chive aïoli
- French Country Ham, Fresh Mozzarella
& Shaved Asparagus Salad
- grilled whole wheat bread topped with a sun-dried tomato pesto & layered with ham,
fresh mozzarella & a shaved asparagus-arugula salad
- Strawberry, Kale & Mascarpone Spring Salad
- organic redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed
in a rhubarb-kumquat vinaigrette, topped with mascarpone cheese & toasted pinenuts
- Steak Tartare Toast with Roasted Garlic-Parsley Pesto
- grilled whole wheat bread topped with a parsley-roasted garlic pesto,
layered with steak tartare, hard-boiled eggs & topped with a
charred radicchio salad
& fried capers
Entrées
- Branzino with Hazelnut Relish
- pan-seared branzino plated over a parsley spaetzle & finished with a hazelnut relish
- Grilled Skirt Steak with with a Goat Cheese Stuffed Poblano
- skirt steak marinated in a dry-smoky chile rub, grilled to your preferred temperature &
finished with a cilantro chimichurri, plated with a roasted poblano pepper
stuffed with goat cheese, roasted corn, potatoes & roasted red bell
- Maine Lobster Tail with Tarragon Glaze
- Maine lobster tail butter poached & finished with a tarragon glaze,
served with house-made gnocchi & seasonal vegetables
(add petit filet for an additional $12.)
- Duck Duo
- pan-roasted Maple Leaf duck breast paired with confit duck leg,
finished with a cherry-port wine sauce, plated with a wild rice medley,
king trumpet mushrooms & seasonal vegetables
Desserts
- Pavlova, Citrus Curd & Strawberry-Rhubarb Compote
- Bavarois au Chocolat
- layered bavarian cream, unmolded & topped with a swiss chocolate sauce
- Kumquat, Almond & Carrot Cake
- frosted with a cream cheese frosting
$58.
per guest
Seating is limited.
Please call the restaurant for reservations.
Find Vincent's