Summer 2016
Starters, Soups & Salads
Vincent’s Crab Cakes prepared in a sun-dried tomato & caper sherry-cream sauce 12.
Country Pâtéhouse-made pâté with duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Oysters Rockefellertotten inlet washington oysters filled with an herb-cream spinach,
& layered with cheese, flamed-broiled 14.
Escargots Bourguignonnesnails cooked in a parsley, shallot & garlic butter 12.
Roasted Bone Marrowtopped with a pork belly & caramelized onion jam, served with a petit arugula salad tossed in a dijonvinaigrette 15.
Soupe du Jourprepared daily by using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinéea hearty soup baked to perfection 8.
Mussel Bisquesteamed mussels in a sherry bisque, sealed with pastry & baked 12.
Sicilian Fennel Saladmixed organic baby greens, shaved fennel, radishes, orange wedges, heirloom tomatoes & black olives tossed in red wine vinaigrette 7.
Hen-of-the-Woods Saladhen-of the-woods mushroom drizzled with truffle oil vinaigrette & roasted, plated over ricotta cheese & served with a roasted corn & arugula salad 14.
Endive, Arugula, Poached Pears & Hazelnut Saladtossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st.agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
Chef Brandon’s Seasonal Entrées
BBSR braised beef short ribs, simmered in red wine with shallots, carrots & mushrooms, plated over house-made wide noodles 31.
“Under-the–Brick” Roast Chicken one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with dijon mustard & a sautéed cherry tomato salad, charred lemon, fried capers & roasted red bell pepper with wilted spinach 26.
Raviolidu Jour seasonal house-made ravioli 15.
Duck Confit Saladmixed organic baby greens tossed in a citrus vinaigrette with shaved fennel, figs & toasted walnuts, plated over a caramelized onion-short rib jam, topped with a muscovy confit duck leg 22.
Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de provence & seasonally vegetables, finished with white wine & a squeeze of lemon, served over house-made yukon gold gnocchi 24.
Salmon over Summer Ratatouille scottish salmon sautéed in olive oil with a squeeze of lime juice, plated over a fresh summer ratatouille & served with a feta cheese-tahini crème 26.
Vincent’s Classiques
served with Soupe du Jour
Steakau Poivre pepper crusted hanger, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 34.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Beef Wellington tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 40.
Duck à l'Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 34.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 37.
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 Entrée Charge $7. - Corkage Charge is $20. per 750 ml Bt.
Chef Brandon Hunsaker
Vincent’s 113 West Grand Avenue, Esc, CA 760-745-3835 VincentsOnGrand.com
Summer 2016
Starters, Soups & Salads
Vincent’s Crab Cakes prepared in a sun-dried tomato and caper sherry-cream sauce 12.
Country Pâté duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Mountain Meadow Mushroom Ravioli(5) wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce 10.
Brie en Croûte brie & pear chutney baked in pastry & served with an arugula pesto, poached pear & petit friséesalad 12.
Oysters Rockefellertotten inlet washington oysters filled with a savory creamed spinach, topped with cheeses & flamed-broiled 14.
Escargots Bourguignonnesnails cooked in a parsley, shallot & garlic butter 12.
Roasted Bone Marrowtopped with a pork belly & caramelized onion jam, served with a petit arugula salad tossed in a dijonvinaigrette 15.
Soupe du Jourprepared daily by using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinéea hearty soup baked to perfection 8.
Baby Field Greens & Hearts of Palm Saladorganic baby greens tossed with our house vinaigrette, topped with a herb-goat cheese crouton 6.
Summer Nectarine & Goat Cheese Saladnectarines, tomatoes, roasted beets, mixed summer greens tossed in a orange blossomvinaigrette, topped with goat cheese & spicy cashews 12.
Endive, Arugula, Poached Pears & Hazelnut Saladtossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st.agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
Main Entrées
served with Soupe du Jour
Beef Wellington tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 38.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Steakau Poivre pepper crusted hanger, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 34.
Roasted Quailquail filled with a cornbread stuffing of roasted corn, beech mushrooms, herbs & sun-dried tomatoes, finished with a shallot-brown butter pan sauce & plated over southern collard greens 1 quail 28. | 2 quails 36.
BBSR braised beef short ribs, simmered in red wine with shallots, carrots & mushrooms, plated over house-made wide noodles 33.
“Under-the –Brick” Roast Chicken one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with dijon mustard & a sautéed cherry tomato salad, charred lemon, fried capers & roasted red bell pepper with wilted spinach 28.
Short Rib & Gorgonzola Raviolihouse-made ravioli filled with a savory mixture of braised short ribs, roasted carrots, caramelized onions & gorgonzola, served in a
red wine reduction sauce & finished with shaved parmesan cheese 24.
Salmon en Papillotescottish salmon over a bed of braised fennel, leeks, fingerlings & mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package 30.
Confit de Canard a house specialty… maple leaf farm duck legs finished with a roasted garlic-herb au jus, plated with potato du jour & a medley of seasonal vegetables 30.
Duck à l'Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 32.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 36.
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 Entrée Charge $7. - Corkage Charge is $20. per 750 ml Bt.
Chef Brandon Hunsaker
Vincent’s 113 West Grand Avenue, Esc, CA 760-745-3835 VincentsOnGrand.com
May 2016
Starters, Soups & Salads
Vincent’s Crab Cakes prepared in a sun-dried tomato and caper sherry-cream sauce 12.
Country Pâté duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Mountain Meadow Mushroom Ravioli(5) wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce 10.
Brie en Croûte brie & pear chutney baked in pastry & served with an arugula pesto, poached pear & petit friséesalad 12.
Oysters Rockefellertotten inlet washington oysters filled with a savory creamed spinach, topped with cheeses & flamed-broiled 14.
Escargots Bourguignonnesnails cooked in a parsley, shallot & garlic butter 12.
Roasted Bone Marrowtopped with a pork belly & caramelized onion jam, served with a petit arugula salad tossed in a dijonvinaigrette 15.
Soupe du Jourprepared daily by using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinéea hearty soup baked to perfection 8.
Baby Field Greens & Hearts of Palm Saladorganic baby greens tossed with our house vinaigrette, topped with a herb-goat cheese crouton 6.
Strawberry, Kale & Mascarpone Spring Saladorganic be wise ranch, redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed in a honey-chive vinaigrette topped with mascarpone cheese & toasted pinenuts 11.
Endive, Arugula, Poached Pears & Hazelnut Saladtossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st.agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
Main Entrées
served with Soupe du Jour
Beef Wellington tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 38.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Steakau Poivre pepper crusted hanger, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 34.
PorkChopwith a Dijon Mustard Sauceniman ranchporkchoppan-roasted & finished with country dijon-mushroom sauce & topped with fried shallots, plated with potato du jour & a medley of seasonal vegetables 32.
BBSR braised beef short ribs, simmered in red wine with shallots, carrots & mushrooms, plated over house-made wide noodles 33.
Iron Skillet Roast Chicken one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with tarragon mustard & a sautéed cherry tomato salad with charred lemon, fried capers, roasted red bell pepper & spinach 28.
Short Rib & Gorgonzola Raviolihouse-made ravioli filled with a savory mixture of braised short ribs, roasted carrots, caramelized onions & gorgonzola, served in a
red wine reduction sauce & finished with shaved parmesan cheese 24.
Salmon en Papillotescottish salmon over a bed of braised fennel, leeks, fingerlings & mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package 30.
Confit de Canard a house specialty… maple leaf farm duck legs finished with a roasted garlic-herb au jus, plated with potato du jour & a medley of seasonal vegetables 30.
Duck à l'Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 32.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 36.
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 Entrée Charge $7. - Corkage Charge is $20. per 750 ml Bt.
Chef Brandon Hunsaker
Vincent’s 113 West Grand Avenue, Esc, CA 760-745-3835 VincentsOnGrand.com
March 2016
Starters, Soups & Salads
Vincent’s Crab Cakesserved with a roasted red bell pepper aïoli 12.
Country Pâté duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Mountain Meadow Mushroom Ravioli(5) wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce 10.
Melted Briewith black mission fig preserves, black peppercorn, poached pears & arugula pesto, served with multigrain toast points 11.
Oysters Rockefellertotten inlet washington oysters filled with a savory creamed spinach, topped with cheeses & flamed-broiled 14.
Escargots Bourguignonnesnails cooked in a parsley, shallot & garlic butter 12.
Soupe du Jourprepared daily by vincent using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinéea hearty soup baked to perfection 8.
Spring Saladbraised fennel, pinenuts, citrus, radiccho & feta cheese tossed in a red wine vinaigrette 10.
Baby Field Greens & Hearts of Palm Saladorganic baby greens tossed with a meyer lemon-thyme vinaigrette, & topped with herb-goat cheese crouton 6.
Endive, Arugula, Poached Pears & Hazelnut Saladtossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st.agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
Main Entrées
served with Soupe du Jour
Beef Wellington 10 oz. tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 38.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Steakau Poivre pepper crusted ny, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 34.
PorkChopwith a Dijon Mustard Sauceniman ranchporkchoppan-roasted & finished with country dijon-mushroom sauce & topped with fried shallots, plated with potato du jour & a medley of seasonal vegetables 32.
Braised Short Ribs over Wide Noodles short ribs slow roasted with mushrooms & carrots, plated over house-made wide noodles, served with steamed asparagus 30.
Roast Chicken with Parmesan–Rosemary Fries one-half jidori chicken layered with a mushroom duxelles, plated with parmesan-rosemary fries & a medley of seasonal vegetables 30.
Roasted Carrot & Pancetta Ravioliraviolifilled a savory mixture of roasted carrots, pancetta, caramelized shallots & feta cheese, finished with a parsley beurre noisette 18.
Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de provence & seasonally vegetables, finished with white wine & a squeeze of lemon, served over house-made tagliatelle 28.
Salmon en Papillotescottish salmon over a bed of braised fennel, leeks & shitake mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package 30.
Confit de Canard a house specialty… maple leaf farm duck legs finished with a roasted garlic-herb au jus, plated with potato du jour & a medley of seasonal vegetables 28.
Duck à l'Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 32.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 36.
Vincent’s is pleased to serve fresh produce grown in San Diego County by local framers, mushrooms from Mountain Meadow Mushroom Farm in Escondido
and artesian breads from Bread & Cie in San Diego.
Split Entrée Charge $7. - Corkage Charge is $20. per 750 ml Bt.
Chef Brune Domingos
Chef Brandon Hunsaker
Vincent’s 113 West Grand Avenue, Esc, CA 760-745-3835 VincentsOnGrand.com
February 2016
Starters, Soups & Salads
Vincent’s Crab Cakesserved with a roasted red bell pepperaïoli 12.
Country Pâté duck, veal & pork, served cold with pickled onions, cornichons, country dijon & toast points 13.
Mountain Meadow Mushroom Ravioli(5) wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce 10.
Melted Briewith black mission fig preserves, black peppercorn, poached pears &arugula pesto, served with multigrain toast points 11.
Oysters Rockefellertotten inlet washington oysters filled with a savory creamed spinach, topped with cheeses & flamed-broiled 14.
Escargots Bourguignonnesnails cooked in a parsley, shallot & garlic butter 12.
Soupe du Jourprepared daily by vincent using seasonally fresh vegetables & herbs 5.
French Onion Soup Gratinéea hearty soup baked to perfection 8.
Spring Saladbraised fennel, pinenuts, citrus, radiccho & feta cheese tossed in a red wine vinaigrette 10.
Baby Field Greens & Hearts of Palm Saladorganic baby greens tossed with a meyer lemon-thyme vinaigrette, & topped with herb-goat cheese crouton 6.
Endive, Arugula, Poached Pears & Hazelnut Saladtossed in a sherry vinaigrette, topped with a sliced poached pear, toasted hazelnuts & st.agur blue cheese 11.
La Caesar Salad Wedge with Bacon Croutons 8.
Main Entrées
served with Soupe du Jour
Beef Wellington 10 oz. tournedos, duck pâté & duxelles enclosed in puff pastry & baked to perfection, finished with a port-truffle sauce, served with a medley of seasonal vegetables 38.
Le Tournedos Merlot grilled to your preferred temperature, plated over stilton cheese & finished with a merlot sauce, served with potato du jour & a medley of seasonal vegetables 36.
Steakau Poivre pepper crusted ny, cooked to your preferred temperature & finished with a cognac-peppercorn sauce, plated with potato du jour & a medley of seasonal vegetables 34.
PorkChopwith a Dijon Mustard Sauceniman ranchporkchoppan-roasted & finished with country dijon-mushroom sauce & topped with fried shallots, plated with potato du jour & a medley of seasonal vegetables 32.
Bangers & Mashhouse-made pork sausage served over a yukonpotato mash & finished with a bordelaise sauce, plated with a medley of seasonal vegetables 26.
Roast Chicken with Parmesan–Rosemary Fries one-half jidori chicken layered with a mushroom duxelles, plated with parmesan-rosemary fries & a medley of seasonal vegetables 30.
Roasted Carrot & Pancetta Ravioliraviolifilled a savory mixture of roasted carrots, pancetta, caramelized shallots & feta cheese, finished with a parsley beurre noisette 18.
Shrimp à la Provençale prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de provence & seasonally vegetables, finished with white wine & a squeeze of lemon, served over house-made tagliatelle 28.
Salmon en Papillotescottish salmon over a bed of braised fennel, leeks & shitake mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package 30.
Confit de Canard a house specialty… maple leaf farm duck legs finished with a roasted garlic-herb au jus, plated with potato du jour & a medley of seasonal vegetables 28.
Duck à l'Orange (one-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, plated with potato du jour & a medley of seasonal vegetables 32.
Rack of Lamb Monsieur Grumel new zealand lamb, roasted to perfection & finished with a herb-garlic pan sauce, plated with potato du jour & a medley of seasonal vegetables 36.