Paneed eggplant layered with Italian Sausage, basil, spicy mozzarella cheese and tomatoes topped with red sauce.
Flash-fried oysters topped with toasted almonds and lemon terragon cream sauce.
Louisiana shrimp and crabmeat, diced tomatoes and green onions with fried artichoke hearts topped with lemon terragon cream sauce.
Marinated Roman artichoke, fried then topped with procuitto, basil, cherry tomatoes, garlic & olive oil.
Served with red sauce.
Served with red sauce.
Topped with lemon terragon cream sauce.
Served in a toasted bread cup.
Homemade pasta stuffed with ground baby veal, pureed spinach and parmesan cheese baked on a bed of alfredo cream and topped with a light red sauce.
Extra virgin olive oil, garlic, green onions, red & black pepper tossed with angel hair pasta .
Baby white veal meatballs in red sauce over angel hair pasta.
Served with Angel Hair pasta and red sauce.
Fettucine pasta tossed with a classic alfredo sauce.
Sauteed fresh gulf shrimp with green onions in a seafood cream sauce over fettucine pasta.
Fresh oysters sauteed with green onions, garlic and extra virgin olive oil over angel hair pasta.
Paneed medallions of eggplant topped with red sauce and melted mozzarella cheese.
Baby white veal stuffed with artichoke hearts, bacon, garlic & Parmesan cheese baked and topped with red sauce.
Double-cut pork chop breaded and stuffed with a seafood stuffing, topped with a light pineapple demi-glace.
Grilled 8oz filet served with whipped potatoes & topped with sauce dujour.
Grilled, cut into thin slices and topped with sweet and spicy hot pepper jelly glaze.
Breaded chicken breast topped with mozzarella cheese and red sauce.
Baked bone-in chicken topped with garlic, olive oil and fresh herbs.
Chicken breast stuffed with provolone cheese, prosciutto and artichoke hearts-breaded, baked and topped with a mushroom marsala sauce.
Pan sauteed and placed on a bed of creamed spinach and finished with a champagne beurre blanc.
Fresh boneless chicken breast sauteed in marsala red wine with sliced button mushrooms, green onions and a touch of cream.
Sauteed fish served with crabmeat cream sauce.
Fresh gulf shrimp and seafood stuffing wrapped in phyllo pastry and topped with crabmeat cream sauce.
Jumbo lump crabmeat cakes floured & lightly browned & topped with champagne beurre blanc & a Cointreau aioli.
Jumbo lump crab & shrimp topped with champagne beurre blanc and sprinkled with fresh grated parmesan cheese & baked.
Topped with jumbo lump crabmeat and a buerre blanc sauce served with garlic braised spinach.
Sauteed baby white veal topped with lemon cream.
Sauteed baby white veal with mushrooms, green onions, Marsala wine and a touch of cream.
Breaded baby white veal topped with melted mozzarella cheese and red sauce.
Sauteed baby white veal in egg batter over a bed of parmesan spinach, topped with lemon cream.
Sauteed baby white veal shank with angel hair pasta topped with brown veal demi-glace.
Menu for Vincent's provided by Allmenus.com
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