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.
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