(please select one item per course)

First Course

Soupe du Jour

Vincent’s Ravioli à la Florentine
ravioli filled with a mixture of spinach, pine nuts, shallots, mozzarella, feta and parmesan cheese, served in a nutmeg béchamel

Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese served with herbed goat cheese quenelle, and toasted bread points

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

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered in au jus
with fresh herbs and garlic

Bouillabaisse
Provençal fish stew prepared with sea bass, salmon, shrimp, scallops and mussels, served with a garlic crouton topped with rouille

Peppercorn Crusted Roasted Angus Beef Tenderloin
over a potato galette finished with a peppercorn Cognac-cream sauce

Third Course
(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

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine

Dessert du Jour
Prepared daily

~

$30 per guest

Restaurant Week Dinners May Not Be Split or Shared
18% Gratuity Charge on Parties Of Six Or More

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

www.VincentsOnGrand.com