Nouveau Dinner
Vincent's Nouveau Menu featuring new menu additions like Sautéed Duck Foie Gras with Lentils and Bacon, Arizona Honey Duck Confit with Roasted ingerling Potatoes and Poached Organic "Poulet" with Wild Musrooms, Leeks, and Thyme Broth.

Appetizers

Sautéed Veal Sweetbreads with Bell Peppers and Port Wine Sauce
16.00

Sautéed Duck Foie Gras with Lentils and Bacon
20.00

Macadamia Crusted Sea Scallops with Basil Beurre Blanc
16.00

Two Poached Eggs "in a Hole" with Truffle Sauce
15.00

Soups and Salads

Lobster & Tomato Salad with Olive Oil & Lime Dressing
19.00

Pear Salad with Spicy Pecans, Blue Cheese and Garlic Parmesan Crisps
12.50

Belgian Endive & Watercress with a Mustard Dressing
9.50

Radicchio and Tomato Salad with Swiss Cheese, Michigan Dried Cherries, and Walnut Dressing
12.50

Main Course

Braised Beef Short Ribs with Figs & Raisins
30.00

Sautéed Beef Tenderloins with Pinot Noir Glaze
30.00

Arizona Honey Duck Confit with Roasted Fingerling Potatoes
30.00

Pork Osso Buco with Anasazi Beans
29.00

Sautéed Veal Tenderloin with Mild Garlic, Lime and Cumin Sauce
32.00

One-half Poached Organic "Poulet" with Wild Mushrooms, Leeks and Thyme Broth
29.00

Seared Sea Scallops with Cream of Butternut Squash
29.00

Seared Ahi Tuna with Ginger Orange Beurre Blanc
30.00

Grilled Salmon with Garlic Spinach Potato Galette and Sun Dried Tomato Sauce
30.00

All menus & pricing subject to change

Maricopa County Environmental Health Division Consumer Advisory:
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food born illness.

An 18% gratuity will be added for eight guests or more.
All pricing is subject to change without notice.

If you have a restaurant favorite or special request please inquire!
For more information call us at (602) 224-0225