Soups, and Plates
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 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 10.
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 13.
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.
Entrée Salads and Entrée Plates
Eggs Benedict a classic preparation… toasted English muffins layered with Canadian bacon, farm-fresh poached eggs, finished with Hollandaise and topped with steamed asparagus16.
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, served with a cup of soup 14.
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, served with a cup of soup 16.
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 , served with a cup of soup 13.
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 16.
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 15.
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 16.
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 30.
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 22.
Bolognese with Fettuccini slow simmered meat sauce with onions, carrots, tomatoes, mushrooms, herbs and red wine, served over fettuccini and finished grated Parmigiano-Reggiano 20.
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 28.
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 26.
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