Vincent's

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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.

Belgian Endive, Arugula, Poached Pears and Hazelnut Salad tossed in a sherry-herb vinaigrette and topped with sliced poached pears, toasted hazelnuts and St. Agur blue cheese 10.

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

Autumn Salad mixed winter field greens, julienne apples, shaved fennel, grapes and toasted walnuts tossed in a walnut oil dressing 10.

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 12.

Savory Mushroom Tart with Italian Parsley Salad a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad 12.

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

Burrata Cheese wrapped in Prosciutto fresh burrata cheese wrapped in prosciutto, served over a bed of wild baby arugula and drizzled with olive oil 14.

Roasted Beet Carpaccio roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan, served with a petit arugula salad, goat cheese-herb quenelle, and toast points 14.

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.
add grilled chicken, shrimp or salmon for an additional 8.

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.

Escargots Bourguignonne snails cooked in a parsley, shallot and garlic butter sauce 12.

Entrèe Plates

Centre City Burger the classic done our way…..half-pound ground prime sirloin, grilled to your preferred temperature, topped with a shallot-merlot sauce and a slice of St. Agur blue cheese, served with pommes frites and a petit salad of baby greens 18.

Slow Roasted Angus Prime Rib with Bordelaise Sauce bone-out Angus Prime Rib slow roasted, served with served potato gratin and a medley of seasonal vegetables 32.

Coq au Vin and Herb-Roasted Fingerlings classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with herb-roasted fingerlings and a medley of seasonal vegetables 26.

Bolognese with Fettuccini slow simmered meat sauce with onions, carrots, tomatoes, mushrooms, herbs and red wine, served over fettuccini and finished grated Parmigiano-Reggiano 22.

Confit de Canard Grumel a house specialty….. 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 30.

Salmon Roulade served over a bed of Israeli Couscous, Spring Peas and Mint Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and finished with a citrus glaze, plated over a bed of Israeli couscous with spring peas and fresh mint, served with seasonal vegetables 28.

Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence and seasonally vegetables, finished with white wine and a squeeze of lemon, served with fresh parsley-garlic gnocchi 32.