Beginning July 28th Vincent will add brunch on Saturdays to it's hours of operation.  The same menu will be served for both services.  Chef Adam Grandt will be adding a few changes, like several delicious breakfast sandwiches, and keeping the classics like the corned beef hash and the dock worker (bacon, sausage, roasted pork, scrambled eggs, potato, and grilled croissant).  We're still doing our bloody mary's with choice of accompaniments (the cheesemonger, the hollander, the fried pig's ear).  But we are adding a brunch bubbles menu with several sparkling wine driven cocktails, like the manmosa (arnold palmer and prosecco served in a beer glass with a manly lemon wedge), the pink elephant (fresh grapefruit juice and sweet moscato), a champagne rhubarb cocktail (champagne, rhubarb bitters, sugar cube), the sauvage fizz (brachetto and amaro), and the au paradis (prosecco, pineapple shrub, kalani coconut liquer, and key lime juice).