Soups & Salads and Small Plates
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.
Duck Country Pâté duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points 11.
Baby Field Greens and Hearts of Palm Salad tossed with a Meyer lemon-thyme vinaigrette, and topped with a blue cheese-thyme crouton 6.
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.
The French “Tartine” is a classic and savvy open-faced sandwich served on a thin slice of toasted bread and layered with savory and seasonal ingredients. Tartines are served with your choice of soup or pommes frites.
Peppered-Crusted Roast Beef Tartine grill-pressed multigrain bread dressed with a horseradish cream sauce, layered with pickled Swiss chard, caramelized onions, pepper-crusted roasted beef and Swiss cheese, flame broiled 13.
La Caesar Tartine toasted sourdough crouton, topped with a spread of anchovy-mustard aïoli, cold and crisp chopped romaine tossed in Vincent’s Caesar Salad Dressing and finished with shaved Parmigiano-Reggiano 8.
add grilled chicken, shrimp or salmon for an additional $6.
Turkey Tartine grill-pressed walnut-raisin bread topped with a creamy blue cheese spread and layered with caramelized onions, sliced turkey and a salad of bitter greens tossed with balsamic-fig vinaigrette, finished with toasted walnuts 12.
Braised Pork Belly Tartine grill-pressed onion bread layered a chimichurri sauce, braised pork belly, layered with an arugula salad tossed in a orange-cumin vinaigrette 13.
Smoked Salmon Tartine herb-cream cheese spread over grill-pressed rye bread, topped with smoked salmon, capers, a watercress salad tossed with a lemon-caper vinaigrette and pickled onions 14.
Hummus and Grilled Vegetables Tartine roasted garlic & thyme hummus over a grill-pressed onion bread, layered with roasted eggplant, roasted red bell pepper, grilled zucchini, a medley of roasted wild mushrooms, topped with an arugula salad tossed in a balsamic vinaigrette 11.
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.
Steak au Poivre with Pommes Frites grilled pepper-crusted flat iron steak, finished with a peppercorn-Cognac cream sauce, served with pommes frites and side salad 18.
Veal Short Rib Ragoût over Wide Noodles a slow simmered ragoût of veal short ribs, bacon, onions, carrots, tomatoes, mushrooms, herbs and red wine, served over house-made wide noodles, and finished grated Parmigiano-Reggiano 20.
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 $8.
18% Gratuity Charge on Parties of 6 or More
Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef Henri Alain Delahaye