San Diego Restaurant Week

September 26th-30th

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

Mountain Meadow Mushroom Ravioli
wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce
Roasted Butternut Squash & Caramelized Onion Soup
topped with house-made ricotta
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

Second Course

Herb-Roasted Poussin with Succotash Bread Pudding
one-half young organic chicken, herb-roasted & plated over a
succotash bread pudding with roasted corn, smoked ham, hatch chilies
& kabocha squash, finished with an herb au jus
Hanger Steak wrapped in Bacon with Bordelaise Sauce
hanger steak 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
Lobster Tail with Gnocchi & a Lemon-Dill Beurre Blanc
Maine lobster tail plated over a house-made gnocchi, blistered cherry tomatoes, wilted spinach prepared in a lemon-dill beurre blanc

Third Course

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

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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.