Vincent's

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Vincent’s Appetizer Classiques

Vincent’s Crab Cakes prepared in a sun-dried tomato and caper sherry-cream sauce 14.

Country Pâté house-made pâté with duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.

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.

Endive, Arugula, Poached Pears & Hazelnut Salad tossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st. agur blue cheese 11.

Savory Mushroom & Blue Cheese Tart a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart, topped with an italian parsley salad 9.

La Caesar Salad Wedge with Bacon Croutons 8.

Chef Brandon’s Shared Creations

Hen-of-the-Woods Salad hen-of -the-woods mushroom drizzled with truffle oil vinaigrette & roasted, plated over ricotta cheese & served with a roasted corn & arugula salad 14.

Beet Salad roasted beets plated with crème fraîche, pistachio granola, grapes & blue cheese 13.

Roasted Bone Marrow topped with a pork belly & caramelized onion jam, served with a petit arugula salad tossed in a dijon vinaigrette 16.

Soufflé Trio cheddar & bacon soufflé over a butternut squash purée, goat cheese soufflé over a beet purée & a blue cheese soufflé over a honey-crème fraiche 18.

Braised Beef Cheeks slowly braised in red wine with bacon, herbs, garlic & mushrooms, plated with swiss chard & a roasted sweet potato 29.

Lamb with Cardamom Pasta Ribbons braised lamb, house-made cardamom pasta, toasted almond slivers, baby kale, finished with fresh ricotta & pomegranate seeds 28.

Roasted Cajun Chicken with Roasted Garlic-Almond Pesto one-half jidori chicken with Cajun seasonings, pressed & roasted in an iron skillet, plated with roasted delicata squash & roasted shitake, finished with a roasted garlic-almond pesto 29.

Cornish Game Hen with a Savory Mushroom Bread Pudding roasted cornish game hen, plated over a savory mushroom bread pudding, finished with a port wine sauce, served with a medley of seasonal vegetables 21.

Blacken New Zealand Grouper slightly seasoned with cajun seasonings & pan seared, finished with basil-parsley pesto & plated over with a bed of farro & a medley of seasonal vegetables 32.

Vincent’s Entrée Classiques

served with Soupe du Jour

Steak au Poivre pepper crusted steak of your choice, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables Hanger Steak 34. | 16 oz. T-Bone Steak 44.

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.

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 40.

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 34.

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 37.