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  • Mussels on Grand

Appetizers

Moules Marinière local Carlsbad Aquafarm mussels steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes 12.

Vincent’s Crab Cakes prepared with New England crabmeat, sautéed in olive oil and served in a sun-dried tomatoes and caper, sherry-cream sauce 12.

Foie Gras Terrine and Duck Prosciutto foie gras terrine and cured duck prosciutto, served with fig chutney and toast points 18.

Summer Caponata Stack roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs, marinated and layered with goat cheese, served with toast points 11.

Mushroom Ravioli house-made pasta filled with a savory mixture of mushrooms, shallots and herbs, simmered in a Cognac cream sauce, topped with grated Parmigiano-Reggiano 12.

Classic Shrimp Cocktail poached, chilled prawns served with a horseradish cocktail sauce 14.

Brie en Croûte brie and fig chutney, baked in pastry and served with an arugula salad 12.

Oysters Rockefeller Totten Inlett Washington oysters topped with a savory creamed spinach and mozzarella cheese, flamed-broiled 12.

Escargots Bourguignonne snails cooked in a parsley, shallot, and garlic butter sauce 10.

Seared La Belle Farms Foie Gras over Poached Pear finished with port wine sauce 18.

Roasted Beet Carpaccio roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan and a petit arugula salad, served with goat cheese-herb quenelle, and toast points 13.

Soups

Soupe du Jour prepared daily by Vincent using seasonally fresh vegetables and herbs 5.

French Onion Soup Gratinée a hearty soup, topped with seasoned croutons, provolone, Swiss and fresh grated Parmigiano-Reggiano cheeses, baked to perfection 8.

Salads

Belgian Endive, Arugula, Roasted Pears and Hazelnut Salad drizzled with a pear-sherry vinaigrette and served with a slice of St. Agur blue cheese 9.

Baby Field Greens and Hearts of Palm Salad tossed with a Meyer lemon-thyme vinaigrette, and topped with a blue cheese-thyme crouton 6.

Tomato Caprice Stack locally grown heirloom tomatoes and summer basil marinated in a balsamic vinaigrette, stacked with fresh buffalo mozzarella and topped with shaved Parmigiano-Reggiano 11.

La Caesar Salad Wedge with Bacon Croutons cold, crisp romaine wedge topped with Vincent’s Caesar Salad Dressing, grated Parmigiano-Reggiano and bacon croutons 8.

Main Entrèes

served with Soupe du Jour

Niman Ranch Pork Confit over Roasted Pipérade pork loin marinated with herbs and sous vide prepared, sliced and plated over a slow-roasted savory Pipérade, served with a medley of seasonal vegetables and roasted fingerlings 28.

Beef Wellington 10 oz. tournedo topped with foie gras, duxelles and baked in puff pastry, finished with a port wine sauce and shaved truffles, served with a medley of seasonal vegetables 36.

Peppercorn Steak USDA Prime 10 oz. Flat Iron Steak pan seared, sliced and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin and a medley of seasonal vegetables 29.

Le Tournedos Merlot filet mignon grilled to your preferred temperature, plated over Stilton cheese and finished with a Merlot wine sauce, served with potato gratin and a medley of seasonal vegetables 32.

Confit de Canard Grumel a house specialty…..muscovy duck legs simmered with fresh herbs and garlic, finished with a roasted garlic-herb au jus, served with potato gratin and a medley of seasonal vegetables 27.

Porcini Dusted Scottish Salmon pan sautéed in brown butter, served over a medley of sautéed mushrooms and wilted spinach 28.

Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence, finished with white wine and a squeeze of lemon, served with fresh parsley-garlic gnocchi
28.

Chicken Diablo with Summer Ratatouille and Parmesan-Rosemary Fries one-half, bone-out Jidori chicken, marinated and topped with seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus, served with summer ratatouille and Parmesan-rosemary fries 26.

Sweet Potato Raviolis house-made pasta, filled with a mixture of roasted sweet potato, shallots and herbs, served in a sagebeurre blanc, topped with pancetta and shaved Parmigiano-Reggiano 20.

Duck à l’Orange Maple Leaf Farm Duckling (one-half) roasted, prepared in a candied-orange and crystallized-ginger sauce, served with potato gratin and a medley of seasonal vegetables 29.

Rack of Lamb Monsieur Grumel New Zealand lamb, roasted to perfection and finished with a herb-garlic pan sauce, served with potato gratin and a medley of seasonal vegetables 32.