Vincent Andersonville

FIRST Seared foie gras, cider mustard, cherry preserves, brioche OR Chicory, warm bacon vinaigrette, cornbread croutons, pickled peppers MAIN Oxtail bourguignon with pappardelle and parmigiana OR Lobster en croute with bouillabaisse and chive OR Duck a l’orange with duck confit, orange black garlic reduction and carrot DESSERT Pineapple tarte with frangipane and rum ice cream OR Entremet au noir with black sesame sponge, dark chocolate mousse and sesame brittle

AMUSE BOUCHE Nori milk bread toast, egg, caviar FIRST Seared foie gras, cider mustard, cherry preserves, brioche OR Chicory, warm bacon vinaigrette, cornbread croutons, pickled peppers MAIN Oxtail bourguignon with pappardelle and parmigiana OR Lobster en croute with bouillabaisse and chive OR Duck a l’orange with duck confit, orange black garlic reduction and carrot PALATE CLEANSER Half lemon with lemon oil sorbet CHEESE COURSE Cheese and seed cracker with pear and tomme and Parmesan panna cotta DESSERT Pineapple tarte with frangipane and rum ice cream OR Entremet au noir with black sesame sponge, dark chocolate mousse and sesame brittle

AMUSE BOUCHE Nori milk bread toast, egg, caviar FIRST Seared foie gras, cider mustard, cherry preserves, brioche OR Chicory, warm bacon vinaigrette, cornbread croutons, pickled peppers MAIN Oxtail bourguignon with pappardelle and parmigiana OR Lobster en croute with bouillabaisse and chive OR Duck a l’orange with duck confit, orange black garlic reduction and carrot PALATE CLEANSER Half lemon with lemon oil sorbet CHEESE COURSE Cheese and seed cracker with pear and tomme and Parmesan panna cotta DESSERT Pineapple tarte with frangipane and rum ice cream OR Entremet au noir with black sesame sponge, dark chocolate mousse and sesame brittle

AMUSE BOUCHE Nori milk bread toast, egg, caviar FIRST Seared foie gras, cider mustard, cherry preserves, brioche OR Chicory, warm bacon vinaigrette, cornbread croutons, pickled peppers MAIN Oxtail bourguignon with pappardelle and parmigiana OR Lobster en croute with bouillabaisse and chive OR Duck a l’orange with duck confit, orange black garlic reduction and carrot PALATE CLEANSER Half lemon with lemon oil sorbet CHEESE COURSE Cheese and seed cracker with pear and tomme and Parmesan panna cotta DESSERT Pineapple tarte with frangipane and rum ice cream OR Entremet au noir with black sesame sponge, dark chocolate mousse and sesame brittle

half dozen oysters, shrimp cocktail, scallop ceviche

3oz wine pairings with all 3 courses from the 5pm seating

3oz wine pairing with all 5 courses

assorted bread, cultured butter, honeycomb

Romaine, red cabbage, pickled onion, radish, parmesan, lemon pepper vinaigrette, sourdough croutons

seasonal preserves, apple butter, pickled mustard, brioche

cheese, seasonal jam, cornichons, mustard, fruit, nuts

cured meat, seasonal pickle, cornichons, mustard, nuts

cheese, meat, house made spreads, mustard, fruit, nuts

served with garlic aioli and ketchup

served with garlic aioli and ketchup

frites, truffle oil, served with black truffle aioli and ketchup

frites, truffle oil, served with black truffle aioli and ketchup

goat cheese, orange, radish, hazelnuts, mixed greens

mix of olives, orange zest, fennel seed, chili flakes, evo infused with whole garlic cloves, cinnamon

pickled fresno chili, beurre blanc, herby breadcrumbs

herbed yogurt, calabrian chili vinaigrette, sunflower dukkah

black garlic, cured egg, horseradish, baguette *The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, consumption of raw food such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness.

double patty Wagyu beef, gruyere cheese, pickles, aioli, bacon onion jam, frites *The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, consumption of raw food such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness.

braised kale, roasted potatoes, cipollini, beurre blanc

gigante beans, bacon, fennel apple slaw, sherry mustard sauce

hangar steak, black garlic bordelaise, frites. *The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, consumption of raw food such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness.

porcini brodo, wild mushrooms, parsnips, parmesan

carrot almond puree, warm lentil salad, beurre noisette

fromage blanc, berries

two cheeses, seasonal jam, fruit, nuts

valrhona chocolate, blackberry coulis

warm spices, apple maple

A Vincent classic. Bright prosecco with a touch of elderflower and a twist of lemon.

The classic smoked old fashioned. Rittenhouse rye, demerera, lapsang souchong tea, orange bitters.