Escondido Restaurants > French Cuisine

Restaurant Description

For 15 years, Vincent’s restaurant has won rave reviews and the hearts of diners at its location in historic downtown Escondido. In Avignon, France, young Vincent studied the culinary arts at Ecole Hoteliere D’Avignon. Combining classic French techniques with his passion for quality ingredients, Proprietor and Chef - Vincent Grumel offers a seasonally inspired cuisine. His dishes are meticulously balanced, complete, fresh and stunning. The cellar holds over 2000 wines bottles and includes an exceptional selection of sought-after-wines including wines from grand vintages as well as coveted wines of small producers. For five consecutive years, Vincent's has been honored by receiving the “Award of Excellence” from the Wine Spectator. Vincent’s staff is a graceful blend of polished professionalism and straightforward friendliness. The ambiance is warm, refined and comfortable. Join Vincent, Lisa and staff for a dining experience that captures the essence of Joie de Vivre. From the critics... "Wine Spectator's Award of Excellence" 2004, 2005, 2006, 2007, 2008, 2009 "Best of the Best" Best Restaurants in San Deigo, Critic's Choice - San Diego Magazine 2009 "Best of the Best" Best Restaurants in San Deigo, Critic's Choice - San Diego Magazine 2008 "Best French" Best Restaurants in San Deigo, Critic's Choice - San Diego Magazine 2007 "2009 Diners' Choice Winner" OpenTable

Restaurant Menu

First/Appetizer Course
Choice 1	Pissaladiere a classic French onion tart prepared with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Choice 2	Moules Marinière local Carlsbad mussels steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Choice 3	Tomato Bisque en Croûte roasted tomato and herb bisque topped with herb-crusted puff pastry and baked
Second/Main Course
Choice 1	Confit de Canard Grumel a house specialty…muscovy duck legs simmered with fresh herbs and garlic, served in au jus with herbs and roasted garlic, served potato gratin and a medley of seasonal vegetables
Choice 2	Papillote of Scottish Salmon and Braised Leeks on a bed of French Lentils Scottish salmon, fennel, leeks, lemon, herbs and tomato concassée, over a bed of seasoned French lentils, wrapped in a parchment package and steamed cooked
Choice 3	Slow Roasted Beef Tenderloin with Béarnaise Sauce herb-crusted and slow roasted beef tenderloin, over a potato galette and finished with béarnaise sauce, served with seasonal vegetables
Third/Dessert Course
Choice 1	Crêpes Suzette with Fresh Berry Potpourri finished with Chantilly cream
Choice 2	Bavarois au Chocolat light and creamy, layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Choice 3	Pithiviers Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise and berry coulis
Menu subject to change; please contact restaurant for current menu.

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