Restaurant Vincent in Brussels | Book a table

MENU PATTERN


Vegetables:
Peas for extra 6.00, Buttered Green Beans 6.50 Sautéed Chicory 6.50, creamed spinach or branches 6.50, 6.50 Mushrooms sautéed in butter, sauteed mushrooms in cream 6.50, Bouquetière Vegetable 13.50, Supplement fries 2.50.


Sauces:
Bearnaise sauce cool 6.50, 6.00 Devil Sauce, Mushrooms and Madeira Sauce 6.50
7.00 Archduke sauce, Roquefort Sauce 7.00.

Meat

Outbreaks in room

Steak, pepper and cream flamed, P. Chips 23.00
Steak, green pepper, flamed with cream, P. Chips 24.50
Tenderloin, green peppercorn cream flamed, P. Double side fries, green peppercorn cream 30.50 outbreak,
French fries (2couverts) 43.00
Chateaubriand poiv. Green to the cr. p. fries (2 cvt) 60.50
Double-bone first choice, green pepper soaring 57.50
Stew with Brussels 16.50
Magret duck of the day 22.50
1 / 2 days of veal kidney 21.50

Rack of lamb and vegetable flower 25.50
Lamb Chops Vert Pre, green beans 19.50

Grilling

Steak, french fries 20.00
Steak House potato croquettes 20.50
Tournedos Henri IV, French fries 22.50
Tournedos Roquefort sauce, fries 24.50
Filet, french fries 28.50
Steak, french fries 18.50
Single-bone first choice p. Chips 29.00
st Double side bone p. 1 choice fried (2 cov.) 57.50
Chateaubriand, P. fries (2 seats) 56.50
Hamburger, french fries, bearnaise sauce 18.50

Net American fries (preparation room) 19,50
Waterzooï chicken with vegetables 17.00

Game (in season)
Saddle of hare (2 places), cream sauce or pepper sauce S. G.
Pheasant brandy, apple pine S. G.
Pheasant in Brabant S. G.
Patrons and their chefs are putting their knowledge to tweak the preparation of sauces and game.
Specialties home 8

Cheeses:
BREAD AND BUTTER INCLUDED

Gruyere Holland 5.50 5.50 5.50 Goat Camembert Roquefort 5.50 6.50 8.00 Savoy Cheese Platter 12.00


Champagnes:
Taittinger Taittinger Rose 71.50 73.50 65.50 Vranken Demoiselle Bruno Paillard Ch Maison Pommery 67.50 9.00 69.50 Cup Champagne Cup, Kir Royal 9.50 cut.


Hot drinks:

Coffee 3.00 Tea 3.00 Cappuccino 3.00 Tea Mint Lime 3.00 3.00 3.00 Coffee Hag


Desserts:
Banana flambe 9.50 Crepe Vincent (Chief Andre creation) 10.50 10.00 Crepe Crepe Normande Simone Renant 10.00 Crepe soaring 9.50 8.00 Fresh fruit salad Fresh fruit salad with cream caramel liqueurs 9.50 7 , 50 Chocolate Mousse way Grandma Sorbet 8.00 8.00 profiteroles (pastry cream) 9.50 8.00 The glass of Sauternes
Our Ice:
(Homemade) 9.00 Pralinée Dame Blanche Vanilla ice cream with almonds 9.00 8.00 Ravier Melba Fresh Fruit Meringue Ice 10.00 8.50 7.50 Iced Soufflé To accompany your dessert:
Raspberry Coulis glass of Sauternes 2.50 8.00 9.00 The glass of champagne

Liquor:
Ricard - Juniper 7.50 Pear - Raspberry - Gin - 8.50 Amaretto Cognac - Calvados - 8.50 Whisky Armagnac - Bourbon - 8.50 Mandarin Vodka - Drambruie 8.50 8.50 Grand Marnier Cognac XO Grappa 10.00 8.50

Specialties home 8
 

SUGGESTIONS:
Fine entries:
Goose Liver costs Landes 20.50
Lobster mayonnaise S.G.
Smoked salmon extra soft 20.50
Royal New Zealand 1/2dz the dz 21.50 43.00
Oysters 1/2dz the dz 12.50 25.00

Appetizers range:
Peeled tomatoes with shrimp 19.00
Herring fillets topped 11.50
Terrine of vegetables and fresh salmon 13.50
Chicken terrine with pistachio nuts and two jams 14.00



Hot hors d'oeuvres:
Fused with 2 cheeses 12.00
Fried scampi tartare sauce 18.00
Scampi with garlic toast with mushrooms 12.50

Soups:
Portuguese cream 8.00
Soup of the day 7.50
Cold Buffet:
Duo York ham and salad 12.50 Ardenne
Seasonal Salad 6.50
Mixed Salad 7.00
Salad of tomatoes, peeled 7.00

The Cellar:
Appetizers:
Martini red, white, dry 5.50
Campari 6.50

Local wines
Muscadet sur Lie 26.50

Bordeaux red:
Ch Reynon 39.50
St Emilion Grand Cru 48, 50

Champagnes:
Taittinger 71.50
Pommery 69.50