Vincent's

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  • Trois et Trois

Appetizers

Vincent’s Crab Cakes prepared with New England crabmeat, sautéed in olive oil and served in a sun-dried tomatoes and caper, sherry-cream sauce 12.

Country Pâté duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine, served cold with pickled onions, cornichons, country Dijon and toast points 11.

Mountain Meadow Mushroom Ravioli Ravioli house-made pasta filled with a savory mixture of mushrooms, shallots and herbs, simmered in a Cognac-mushroom sauce, finished with grated Parmigiano-Reggiano 12.

Classic Shrimp Cocktail poached, chilled prawns served with a horseradish cocktail sauce 14.

Brie en Croûte brie and fig chutney, baked in pastry and served with an arugula salad 12.

Oysters Rockefeller Totten Inlett Washington oysters topped with a savory creamed spinach and mozzarella cheese, flamed-broiled 12.

Escargots Bourguignonne snails cooked in a parsley, shallot, and garlic butter sauce 12.

Roasted Beet Carpaccio roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan and a petit arugula salad, served with goat cheese-herb quenelle, and toast points 13.

Smoked Salmon Plate smoked Scottish salmon served with a petite watercress salad tossed in a lemon-caper vinaigrette, plated with pickled red onions and brioche toast points 14.

Caponata Stack roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs, marinated and layered with goat cheese, served with toast points 11.

Soups

Soupe du Jour prepared daily by Vincent using seasonally fresh vegetables and herbs 5.

French Onion Soup Gratinée a hearty soup, topped with seasoned croutons, provolone, Swiss and fresh grated Parmigiano-Reggiano cheeses, baked to perfection 8.

Salads

Belgian Endive, Arugula, Poached Pears and Hazelnut Salad tossed in a sherry-herb vinaigrette and topped with sliced poached pears, toasted hazelnuts and St. Agur blue cheese 9.

Baby Field Greens and Hearts of Palm Salad tossed with a Meyer lemon-thyme vinaigrette, and topped with a blue cheese-thyme crouton 6.

La Caesar Salad Wedge with Bacon Croutons cold, crisp romaine wedge topped with Vincent’s Caesar Salad Dressing, grated Parmigiano-Reggiano and bacon croutons 8.

Autumn Salad mixed winter field greens, julienne apples, shaved fennel, grapes and toasted walnuts tossed in a walnut oil dressing 8.

Main Entrèes

served with Soupe du Jour

Pork Chop with a Dijon Mustard-Mushroom Sauce pan-roasted Niman Ranch pork chop, finished with country Dijon-mushroom sauce and, served with roasted fingerlings and a medley of seasonal vegetables 28.

Beef Wellington 10 oz. tournedo topped with duck pâté, duxelles and baked in puff pastry, finished with a port wine-truffle sauce, served with a medley of seasonal vegetables 36.

Peppercorn Steak USDA Prime 10 oz. Flat Iron Steak pan seared to preferred temperature, sliced and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin and a medley of seasonal vegetables 29.

Le Tournedos Merlot filet mignon grilled to your preferred temperature, plated over Stilton cheese and finished with a Merlot wine sauce, served with potato gratin and a medley of seasonal vegetables 34.

Confit de Canard Grumel a house specialty…..Maple Leaf Farm duck legs simmered with fresh herbs and garlic, finished with a roasted garlic-herb au jus, served with potato gratin and a medley of seasonal vegetables 28.

Scottish Salmon en Papillote Scottish salmon over a bed of braised fennel, leeks, and fingerling potatoes, topped tomato concassée, herbs and slice of lemon, enclosed in a parchment package and steamed cooked 28.

Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence and seasonally vegetables, finished with white wine and a squeeze of lemon, served with fresh parsley-garlic gnocchi 28.

Chicken Diablo with Ratatouille and Parmesan-Rosemary Fries one-half, bone-out Jidori chicken, marinated and topped with seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus, served with ratatouille and Parmesan-rosemary fries 26.

Veal Short Rib Ragoût over Wide Noodles a slow simmered ragoût of veal short ribs, bacon, onions, carrots, tomatoes, mushrooms, herbs and red wine, served over house-made wide noodles, and finished grated Parmigiano-Reggiano 20.

Roasted Butternut Squash and Ricotta Cheese Raviolis house-made raviolis filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, served in a sage beurre blanc and topped with fried sage leaves and grated Parmigiano-Reggiano 20.

Duck à l’Orange (one-half) Maple Leaf Farm roasted duckling prepared in a candied-orange and crystallized-ginger sauce, served with potato gratin and a medley of seasonal vegetables 30.

Rack of Lamb Monsieur Grumel New Zealand lamb, roasted to perfection and finished with a herb-garlic pan sauce, served with potato gratin and a medley of seasonal vegetables 35.