**All participating guests must be seated before 6pm**

Soupe du Jour
prepared daily by Vincent using seasonally fresh vegetables and herbs

Moules Marinière
local Carlsbad mussels steamed with herbs, garlic,
white wine and cream, topped with shoestring potatoes

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tossed with sautéed wild mushroom and topped with
chopped hard-boiled egg and applewood smoked bacon bits

(all entrées are served with a medley of seasonal vegetables)

California White Sea Bass topped
with Ancho Chili-Mango Salsa
sautéed filet of white sea bass, topped with
ancho chili, fresh mango and avocado salsa

Petite Filet with Béarnaise Sauce
filet mignon grilled to your preferred temperature, served
over a potato galette and finished with béarnaise sauce

Coq au Vin
Jidori chicken thigh-leg, simmered in red wine with herbs,
mushrooms, onions and carrots served over mashed potatoes

(choice of one)

Apple Tart Tatin
Not exactly the Tatin Sisters version but, our own. Straight from the oven, thinly sliced, fresh apples top a flaky crust, served with
warm caramel sauce and vanilla ice cream

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

Dessert du Jour
Prepared daily

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Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Alain Delahaye

www.vincentsongrand.com