Starters, Soups and Salads
Vincent’s Crab Cakes prepared in a sun-dried tomato and caper sherry-cream sauce 12.
Country Pâté duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Mountain Meadow Mushroom Ravioli (5) wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce 10.
Brie en Croûte brie & pear chutney baked in pastry & served with an arugula pesto, poached pear & petit frisée salad 12.
Oysters Rockefeller totten inlet washington oysters filled with a savory creamed spinach, topped with cheeses & flamed-broiled 14.
Escargots Bourguignonne snails cooked in a parsley, shallot & garlic butter 12.
Soupe du Jour prepared daily using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinée a hearty soup baked to perfection 8.
Baby Field Greens and Hearts of Palm Salad organic baby greens tossed with our house vinaigrette, topped with a herb-goat cheese crouton 6.
Strawberry, Kale & Mascarpone Spring Salad organic be wise ranch, redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed in a honey-chive vinaigrette topped with mascarpone cheese & toasted pinenuts 11.
Endive, Arugula, Poached Pears & Hazelnut Salad tossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st. agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
served with Soupe du Jour
Beef Wellington tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 38.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Steak au Poivre pepper crusted 14 oz kansas city strip steak, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 38.
Pork Chop with a Dijon Mustard Sauce niman ranch pork chop pan-roasted & finished with country dijon-mushroom sauce & topped with fried shallots, plated with potato du jour & a medley of seasonal vegetables 32.
Iron Skillet Roast Chicken one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with tarragon mustard & a sautéed cherry tomato salad with charred lemon, fried capers, roasted red bell pepper & spinach 31.
Roasted Beef & Goat Cheese Ravioli ravioli filled a savory mixture of roasted beef, leeks & goat cheese, served in a shallot-thyme cream sauce & finished with parmesan cheese 18.
Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence & asparagus, finished with white wine & a squeeze of lemon, served with fresh parsley-garlic gnocchi 28.
Salmon en Papillote scottish salmon over a bed of braised fennel, leeks, fingerlings & mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package 30.
Confit de Canard a house specialty… maple leaf farm duck legs finished with a roasted garlic-herb au jus, plated with potato du jour & a medley of seasonal vegetables 30.
Duck à l’Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 32.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 36.
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