San Diego Restaurant Week 2

October 2nd-4th

In case you missed it last week, Vincent's is pleased to be offering a special menu for San Diego Restaurant Week again this 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 this week only, the special 3-course menu will be available Tuesday, Wednesday and Thursday for the entire dinner service. The menu will offer diners several 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.

Welcome and bon appetit, friends, old and new.

please select one item per course

First Course

Carrot, Ginger & Cumin Soup
Lobster Bisque with a Corn Muffin
add a lobster tail +14.
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
Kale & Pear Salad
kale, wild arugula & mixed greens, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel & toasted pinenuts
Grilled Romaine with Tomatillo Dressing
topped with cotija Cheese
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
Cheese Soufflé​
served with a salad of Belgian endive, frisée, apples, fennel & tossed in a walnut oil vinaigrette

Second Course

Roasted Poussin with ​Succotash Bread Pudding
1/4 young organic chicken, plated over a succotash bread pudding with roasted corn,
smoked ham, hatch chilies & & kabocha squash, finished with an herb au jus
Civet de Canard
duck leg-thigh portion simmered in red wine with herbs, mushrooms, carrots & onions,
served over house-made wide noodles
Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms & fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package & steamed cooked
Banana-Leaf wrapped Cod with Coconut-Cilantro Sauce
Alaskan cod marinated in a coconut-cilantro sauce & wrapped in a banana leaf,
steamed & served with a black forbidden rice pilaf & seasonal vegetables
add a lobster tail +14.
Pork Chop
pork chop coated with seasoned bread crumbs & pan fried, finished with a shallot-caper au jus, served with roasted sweet potatoes & served with seasonal vegetables
Wagyu Ribeye Steak with a Stuffed Poblano Wagyu
ribeye steak seasoned, blackened & cooked to your preferred temperature, finished with a mint-cilantro pesto plated with a roasted poblano pepper stuffed with goat cheese, hominy, sweet potatoes & roasted red bell pepper
add a lobster tail +14.

Third Course

Salted Butter Caramel-Chocolate Mousse & Peanut Brittle
Bavarois au Chocolat
layered Bavarian cream, topped with a warm Swiss chocolate sauce
Apple​ ​Cake
served with salted caramel ice-cream
Cardamom Panna Cotta with Passionfruit Curd

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

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.