Vincent's

• About
  • Vincent’s History
  • Vincent and Staff
  • Contact Vincent’s
  • Gift Certificates
• Menus
  • Dinner Menu
  • Trois et Trois

• Wine
  • Wine Lists
  • La Nuit du Vin
• Events
  • Trois et Trois

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.

Main Entrèes

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.