Starters, Soups & Salads
Vincent’s Crab Cakes with a sun-dried tomato & caper sherry-cream sauce 15.
Country Pâté house-made pâté with duck, veal & pork, served cold with pickled onions, cornichons, country Dijon & toast points 14.
Escargots Bourguignonne snails in a parsley, shallot & garlic butter 13.
Roasted Bone Marrow split-bone, roasted & served with a pork belly & caramelized onion jam, arugula salad tossed in a Dijon vinaigrette & toast points 16.
Soupe du Jour prepared daily using seasonally fresh vegetables & herbs 8.
French Onion Soup Gratinée a hearty soup baked to perfection 13.
La Caesar Salad Wedge with Parmesan Croutons 9.
Seared Foie Gras with Poached Pear & Port Wine Sauce 25.
Salad Lyonnaise frisée & mixed greens tossed in a warm truffle oil vinaigrette with new potatoes, pork belly & seasoned bread croutons, topped with a farm-fresh poached egg 13.
Hen-of-the-Woods & Roasted Beets maitake mushroom roasted & drizzled with a truffle vinaigrette, plated with roasted beets, mixed greens & crème fraiche 13.
Endive & Poached Pear Salad Belgium endive, arugula, poached pears & hazelnuts tossed in a sherry vinaigrette, topped with St. Agur blue cheese 12.
Chef Brandon’s Seasonal Entrées
Veal Osso Buco Milanese veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, cremini mushrooms & herbs, served over house-made wide noodles 27.
Skirt Steak with a Goat Cheese Stuffed Poblano skirt steak seasoned with a dry-smoky chile rub, grilled & finished with a cilantro chimichurri, plated with a roasted poblano pepper stuffed with goat cheese, roasted corn, potatoes & red bell peppers 32.
Roasted Chicken with Farro & Blistered Tomato Salad one-half Jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with a warm farro salad with blistered cherry tomato, charred lemon, fried capers & roasted red bell pepper with wilted spinach 27.
Porcini Dusted Salmon Scottish salmon dusted with porcini powder, pan seared, plated over caramelized shallots & finished with beurre rouge, served with seasonal vegetables 29.
Duck Confit & Wild Mushroom Gnocchi confit duck legs plated with house-made wild mushroom gnocchi, sautéed mushrooms & finished with a port wine sauce, served with a medley of seasonally vegetables 29.
Braised Short Ribs over House-Made Pasta slow braised short-ribs plated over a house-made pasta 32.
Barramundi with Asparagus, Artichoke & Shiitake Risotto pan roasted barramundi plated over an asparagus, artichoke & shiitake mushroom risotto, finished with a brown butter pan sauce 30.
Maine Lobster Tail with Forbidden Black Rice plated over black rice, finished in a dill beurre blanc & served with seasonal vegetables 1 Tail 28. | 2 Tails Add 14.
Vincent’s Entrée Classiques
plated with Potato du Jour & a medley of Seasonal Vegetables
served with Soupe du Jour or French Onion Soup additional 7.
Steak au Poivre pepper crusted steak of your choice, grilled to your preferred temperature & finished with a cognac-peppercorn sauce Hanger Steak 34. | Filet 36. | Add Lob Tail 14.
Steak Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce Hanger Steak 34. | Filet 36. | Add Lob Tail 14.
Beef Wellington tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce 40.
Duck à l’Orange (one-half) Maple Leaf Farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce 34.
Rack of Lamb Monsieur Grumel New Zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce 38.
Vincent's is pleased to serve
fresh produce grown in San Diego County by local farmers
mushrooms from Mountain Meadow Mushroom Farm in Escondido,
and artesian breads from Bread & Cie in San Diego.
Split Entree Charge $7.
Corkage charge is $20. per 750 ml Bt..
Chef Brandon Hunsaker
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