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.
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.
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.
Chef Brandon Hunsaker