Vincent - A Restaurant - Twin Cities Food Finds

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Vincent - A Restaurant	Details
Since August 2001, Vincent-A Restaurant has offered French Cuisine with a contemporary American influence. The ever-evolving, seasonal menu reflects chef-owner Vincent Francoual’s eclectic style while the newly-refurbished lounge and outdoor seating area are the ideal places to chill for lunch or Happy Hour. Menu changes frequently. Visit our website forcurrent menu availability.	Website: www.vincentarestaurant.com Phone: 612-630-1189 Address: 1100 Nicollet Mall Minneapolis, MN 55403 Hours of Operation: Lunch Monday-Friday 11:30am - 2:00pm Dinner Monday-Thursday 5:30pm - 9:00pm Friday-Saturday 5:30 pm - 11:00pm Join us for happy hour!! Monday ~ Friday 4:30 ~ 6:00 P.M. In our newly remodeled lounge.
Sample Menu MENU LUNCH Les Salads Classic Caesar Salad - 6.5\|10 Romaine, Parmesan Cheese, Tomatoes, Croutons, Anchovies Pan Seared Steak Salad - 16 Caramelized Onions, Bleu d'Auvergne Cheese, Toasted Pine Nuts, Red Wine Vinaigrette The Green Salad - 6.5\|10 Mixed Greens, Shallots, Cherry Tomatoes, Red Wine Vinaigrette Traditional Niçoise Salad - 14.5 Bibb Lettuce, Marinated Tuna, Hard-Boiled Eggs, Red Bliss Potatoes, Haricots Verts, Tomatoes, Black Olives and Anchovies Poached Eggs and Chakchouka Vegetable Ragout - 12.5 Spiced Bell Pepper and Onion Ragout, Chevre Cheese Toast, Baby Arugula La Grande Salade - 13 Pulled Duck Leg, Yukon Gold Potato Crisps, Mixed Greens, Chopped Romaine The following items can be added to any of the salads: - see below 4oz Rare Seared Tuna 7 6oz Grilled Chicken Breast 4 5oz Top Sirloin 6 Sandwiches The Vincent Burger - 14 Ground Beef, Braised Short Ribs & Smoked Gouda Cheese Croque Monsieur - 12 Grilled Ham and Cheese Sandwich with Mornay Sauce Croque Madame - 13 Grilled Ham and Cheese Sandwich, Mornay Sauce and a Sunny Side Egg on the Top Pulled Roasted Chicken Sandwich - 12.5 Pulled Herb Roasted Chicken Sandwich, Wilted Spinach and Melted Artisanal Gruyere Cheese House Made Mini Pekin Duck Breast Burgers - 12 Two Mini Burgers with Hoisin Sauce, Pickled Vegetable and Shoestring Fries INSPIRATIONS OF THE DAY The Soup of the Season - 5\|7 Fish du Jour - 18 Omelette du Chef - 9.5 Crêpe du Jour - 12.5 Traditional French Whole Wheat Crêpe Filled with Ingredients of the Day BISTRO DE PARIS Homemade Duck Paté - 12 Served with Dijon Mustard and Cornichons Escargots - 11.5 Like in France with Garlic-Parsley Butter Steak Frites with Bearnaise Sauce - 16 Pan Seared Top Sirloin with French Fries Steak Tartare - 13 Traditional Raw Beef Tartare Hudson Valley Pan Seared Foie Gras (2.5 oz) - 21 Roasted Quince, Celery Root Puree, Saba Moules Frites - 13 Mussels Steamed in White Wine Served with French Fries Hearty Mains Pappardelle Pasta - 13.5 Smoked Duck, Roasted Sunchokes, Wilted Spinach, Yellow Beets, Peppery Ricotta Cheese Vincent's Mushroom Risotto - 13.5 Medley of Mushrooms, Butternut Squash, Roasted Grape Tomatoes, Green Onion, Grilled Chicken Cassoulet - $28.00 A Baked Dish from the South West of France Made with the Traditional “Tarbais” White Beans, Preserved Duck Legs, Ham Hock, Salted Pork and Pork Sausage DINNER Appetizer Soup of the Season - 8 La Salade - 11.5 Mixed Greens, Sliced Shallots, Fines Herbes Belgian Endive and Baby Arugula Salad - 13.5 Blood Oranges, Cashew Nuts, Mimolette Cheese, Bread Crumbs, Pomegranate Vinaigrette Pan Seared Hudson Valley Foie Gras - 21 Roasted Forelle Pear, Spiced Walnuts, Celery Root Puree, Saba Oil Escargots - 11.5 Burgundy Style in Garlic Parsley Butter Whole Baked Camembert - 18.5 Served with Dijon Mustard, Orange Marmalade, Apple Puree & Toasted Baguette Serves 3-4 people Duck "Pot Au Feu" - 12.5 Smoked Duck Breast Roulade, Diced Root Vegetables, Roasted Quince, Duck Consomme, Walnut Oil Vincent's Mushroom Risotto - 12.5\|18 Medley of Mushrooms, Butternut Squash, Roasted Grape Tomatoes, Green Onion ENTREE Baby Turnips, Roasted Sunchokes and Grilled Honey Marinated Mock Duck - 9\|17 Pickled Mustard Seed, Baby Arugula Pan Seared Scallops - 18\|29 Medley of Leeks and Fingerling Potatoes, Orange Butter Sauce Vanilla Butter Poached Alaskan Cod - 27 Celery Root, Cauliflower and Yukon Gold Potatoes, Vanilla Broth Pan Seared Tilefish Filet - 28 Turnip\|Shallot Ragout, Yukon Gold Potato Fondant, Red Wine Meuniere Sauce "Moules Frites" - 17 Prince Edward Island Mussels, White Wine, Shallots, Garlic Butter Cassoulet - 28 A Baked Dish from the Southwest of France Made with Traditional "Tarbais" White Beans, Preserved Duck Legs, Ham Hock, Salted Pork and Pork Sausage Roasted Rack of Lamb - 33 Butternut Squash, Crimini Mushroom and Braised Artichoke, Black Olive\|Mint Sauce Pan Seared Beef Tenderloin - 36.5 Caramelized Pearl Onion and Black Olive Bread Pudding, Creamed Mushrooms and Port Wine Sauce

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