Announcing Adam Grandt
Chef/Staff Changes: July 13, 2012
Vincent is proud to announce Adam Grandt as it's new executice chef. Formerly at Sage Grill (as executive chef) and Carlos' Restaurant (as sous-chef), Adam will now be overseeing the kitchen at Vincent. He will continue with our Northern European menu, but add his own flavors and dishes. Mussels will still be served five different ways. We'll be adding a snack/bar menu and brunch on Saturdays.
Posted 07/13/12
Recently posted to On The Menu
La Dolce Vita
La Dolce Vita: ($11)
Briar Brackney, our beverage director, was inspired by her favorite Fellini film, La Dolce Vita. She uses her homemade cippolini-tangerine...
more »Pairing: Apéritif
Posted 02/07/13 - Share this entry
The Cheesemonger Bloody Mary
The Cheesemonger Bloody Mary: ($12.00)
Saturday and Sunday brunches, In addition to our bubbles cocktail menu, we're still serving our bloody mary's. This one is, by far...
more »Pairing: good company
farmer (local/regional), small plate, tableside cocktails, and vintage cocktails
Posted 10/26/12 - Share this entry
Open Faced Chopped Steak Sandwich with Veal Demi-Glace
Open Faced Chopped Steak Sandwich with Veal Demi-Glace: ($14.00)
With sunny eggs, spinach, and mushrooms this is a running special we do for our weekend brunches in addition to our other hearty knife and fork ...
more »Pairing: The Manmosa (an arnold palmer with sparkling brut)
farmer (local/regional) and specialty serviceware/plateware
Posted 10/26/12 - Share this entry
