11.00Duck Country PateDuck, veal & pork prepared w/ cognac, green peppercorns & seasonings, baked in a terrine & served cold w/ pickled onions, cornichons, country dijon & toast points
6.00Baby Field Greens & Hearts of Palm SaladTossed w/ a meyer lemon-thyme vinaigrette, & topped w/ a blue cheese-thyme crouton
15.00Cobb SaladLike the famous brown derby cobb…..roasted chicken, tomatoes, bacon, hard-boiled eggs, avocado, roquefort cheese & crispy mixed greens, tossed tableside in a dijon vinaigrette
14.00Duck Confit Autumn SaladMixed field greens, julienne apples, shaved fennel, grapes & toasted walnuts tossed in a walnut oil dressing topped w/ a muscovy duck leg
La Caesar TartineToasted sourdough crouton, topped w/ a spread of anchovy-mustard aïoli, cold & crisp chopped romaine tossed in vincent’s caesar salad dressing & finished w/ shaved parmigiano-reggianoOptions:
For grilled chicken (+6.00)
, For shrimp (+6.00)
, For salmon (+6.00)
, Soup frites., Pommes frites.
12.00Turkey TartineGrill-pressed walnut-raisin bread topped w/ a creamy blue cheese spread & layered w/ caramelized onions, sliced turkey & a salad of bitter greens tossed w/ balsamic-fig vinaigrette, finished w/ toasted walnutsOptions:
Soup frites., Pommes frites.
13.00Braised Pork Belly TartineGrill-pressed onion bread layered a chimichurri sauce, braised pork belly, layered w/ an arugula salad tossed in a orange-cumin vinaigretteOptions:
Soup frites., Pommes frites.
14.00Smoked Salmon TartineHerb-cream cheese spread over grill-pressed rye bread, topped w/ smoked salmon, capers, a watercress salad tossed w/ a lemon-caper vinaigrette & pickled onionsOptions:
Soup frites., Pommes frites.
11.00Hummus & Grilled Vegetables TartineRoasted garlic & thyme hummus over a grill-pressed onion bread, layered w/ roasted eggplant, roasted red bell pepper, grilled zucchini, a medley of roasted wild mushrooms, topped w/ an arugula salad tossed in a balsamic vinaigretteOptions:
Soup frites., Pommes frites.
Plates
13.00Center City BurgerThe classic done our way…..half-pound ground prime sirloin, grilled to your preferred temperature, topped w/ swiss cheese, confit onions, roasted red bell pepper & a country mustard aïoli, served w/ pommes frites & a petit salad of baby greens
18.00Steak an Poivre w/ Pommes FritesGrilled pepper-crusted flat iron steak, finished w/ a peppercorn-cognac cream sauce, served w/ pommes frites & side salad
20.00Veal Short Rib Ragout Over Wide NoodlesA slow simmered ragoût of veal short ribs, bacon, onions, carrots, tomatoes, mushrooms, herbs & red wine, served over house-made wide noodles, & finished grated parmigiano-reggiano
Dinner
Appetizers
12.00Vincent's Crab CakesPrepared w/ new england crabmeat, sautéed in olive oil & served in a sun-dried tomatoes & caper, sherry-cream sauce
11.00Country PateDuck, veal & pork prepared w/ cognac, green peppercorns & seasonings, baked in a terrine, served cold w/ pickled onions, cornichons, country dijon & toast points
12.00Mountain Meadow, Mushroom RavioliRavioli house-made pasta filled w/ a savory mixture of mushrooms, shallots & herbs, simmered in a cognac-mushroom sauce, finished w/ grated parmigiano-reggiano
14.00Classic Shrimp CocktailPoached, chilled prawns served w/ a horseradish cocktail sauce
12.00Brie en CrouteBrie & fig chutney, baked in pastry & served w/ an arugula salad
12.00Oysters RockfellerTotten inlett washington oysters topped w/ a savory creamed spinach & mozzarella cheese, flamed-broiled
12.00Escargots BourguignonneSnails cooked in a parsley, shallot, & garlic butter sauce
13.00Roasted Beet CarpaccioRoasted beets drizzled w/ a lemon-thyme vinaigrette & topped w/ shaved parmesan & a petit arugula salad, served w/ goat cheese-herb quenelle, & toast points
14.00Smoked Salmon PlateSmoked scottish salmon served w/ a petite watercress salad tossed in a lemon-caper vinaigrette, plated w/ pickled red onions & brioche toast points
11.00Caponata StackRoasted tomatoes, red onions, eggplant, red & yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered w/ goat cheese, served w/ toast points
Soups
5.00Soupe Du FourPrepared daily by vincent using seasonally fresh vegetables & herbs
8.00Autumn SaladMixed winter field greens, julienne apples, shaved fennel, grapes & toasted walnuts tossed in a walnut oil dressing
Main Entrees
28.00Pork Chop w/ a Dijon Mustard-Mushroom SaucePan-roasted niman ranch pork chop, finished w/ country dijon-mushroom sauce and, served w/ roasted fingerlings & a medley of seasonal vegetables
36.00Beef Wellington10 oz. Tournedo topped w/ duck pâté, duxelles & baked in puff pastry, finished w/ a port wine-truffle sauce, served w/ a medley of seasonal vegetables
29.00Pepper Corn Steak USDA Prime 10 Oz Flat Jron SteakPan seared to preferred temperature, sliced & finished w/ a five-peppercorn cognac-cream sauce, served w/ potato gratin & a medley of seasonal vegetables
34.00Le Tournedos MerlotFilet mignon grilled to your preferred temperature, plated over stilton cheese & finished w/ a merlot wine sauce, served w/ potato gratin & a medley of seasonal vegetables
28.00Confit De Canard GrumelA house specialty…..maple leaf farm duck legs simmered w/ fresh herbs & garlic, finished w/ a roasted garlic-herb au jus, served w/ potato gratin & a medley of seasonal vegetables
28.00Scottish Salmon en PapilloteScottish salmon over a bed of braised fennel, leeks, & fingerling potatoes, topped tomato concassée, herbs & slice of lemon, enclosed in a parchment package & steamed cooked
28.00Shrimp a La ProvencalePrawns sautéed in extra-virgin olive oil w/ sun-dried tomatoes, garlic, herbes de provence & seasonally vegetables, finished w/ white wine & a squeeze of lemon, served w/ fresh parsley-garlic gnocchi
20.00Veal Short Rib Ragout Over Wide NoodlesA slow simmered ragoût of veal short ribs, bacon, onions, carrots, tomatoes, mushrooms, herbs & red wine, served over house-made wide noodles, & finished grated parmigiano-reggiano
20.00Roasted Butternut Squash & Ricotta Cheese RaviolisHouse-made raviolis filled w/ a savory mixture of roasted butternut squash, shallots, herbs & ricotta cheese, served in a sage beurre blanc & topped w/ fried sage leaves & grated parmigiano-reggiano
30.00Duck a L'Orange(One-half) maple leaf farm roasted duckling prepared in a candied-orange & crystallized-ginger sauce, served w/ potato gratin & a medley of seasonal vegetables
35.00Rock of Lamb Monsienr GrumelNew zealand lamb, roasted to perfection & finished w/ a herb-garlic pan sauce, served w/ potato gratin & a medley of seasonal vegetables
