Starters, Soups & Salad
Moules Marinière local Carlsbad Aquafarm mussels steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes 12.
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.
Truffle Fries 8.
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.
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.
La Caesar Salad with Chicken 12. La Caesar Salad with Shrimp 14.
Cobb Salad like the famous Brown Derby Cobb…..roasted chicken, tomatoes, bacon, hard-boiled eggs, avocado, Roquefort cheese and crispy mixed greens, tossed tableside in a Dijon vinaigrette 15.
Duck Confit Autumn Salad mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts tossed in a walnut oil dressing topped with a muscovy duck leg 14.
Vincent’s Crabcake Salad New England crabcake, sautéed, served over a salad of mixed baby greens, sun-dried tomatoes and capers, tossed with a lemon, honey and dill dressing 13.
Grand Avenue Steak Salad with Pommes Paille baby mesclun tossed in a Dijon vinaigrette, topped with tomato and red onion slices, crumbled blue cheese, flat iron steak grilled to preferred temperature and shoestring potatoes 14.
Sandwiches
Grilled Cheese Sandwich with Salad or Soup three cheeses…aged cheddar, monterey jack and gruyere, served with a choice of a side salad or cup of soup 10.
Panini du Jour served with a choice of a side salad or cup of soup and pommes frites 13.
Centre City Burger the classic done our way…..half-pound ground prime sirloin, grilled to your preferred temperature, topped with Swiss cheese, confit onions, roasted red bell pepper and a country mustard aïoli, served with pommes frites and a petit salad of baby greens 13.
Entrées
served with a choice of soup du jour or palm salad
Steak au Poivre with Pommes Frites grilled pepper-crusted flat iron steak, finished with a peppercorn-Cognac cream sauce, served with pommes frites and seasonal vegetables 18.
Pasta du Jour changes daily, prepared with fresh seasonal ingredients
Fish du Jour changes daily and always fresh, served with a medley of seasonal vegetables
Vincent's is pleased to serve
fresh produce from Happy Heirloom Farm
and bread from Bread & Cie
Split Entree Charge $7.
18% Gratuity Charge on Parties of 6 or More
Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahaye
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