Seasonal Menu at Vincent Restaurant

Duck rillette, classic French culinary, will make those who like bruschettas and tapas, recently so fashionable, have a new look at the cuisine of this country, when chicken liver pate acquires new tasting notes in combination with sweet pear chutney. Those who like Sauvignon Blanc will appreciate spinach tartar with goat cheese and the way of serving it with spicy gorgonzola won’t leave the most advanced gourmets indifferent. Terrine made of farmer’s veal shank will bring you to the French province where this dish is one of traditions of festive tables. 

All these dishes will ideally suit as accompaniment for wines and also will be perfect starters before the main course. 

The main chapter has also been updated. It has such dishes as cod fillet on the pillow made of risotto with baked pepper cooked with Porto and famous aromatic Italian rice Venere Nero and also squid with cuttlefish ink and pumpkin puree – it is a real change of colour, taste and texture in the same dish. Rabbit fillet with spicy thyme, carrot perlotto and spinach sauce has been added to the meat chapter –for those who prefer healthy food.