Vincent's

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, pureéd 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

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

Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta

Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta

Panéed 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

Breaded chicken breast topped with lemon cream sauce

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

Sautéed baby white veal topped with lemon cream

Sautéed 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

Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream

Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé

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, pureéd 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

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

Sautéed fresh Gulf Shrimp with green onions in a seafood cream sauce over Fettucine pasta

Fresh oysters sautéed with green onions, garlic and extra virgin olive oil over angel hair pasta

Panéed 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

Breaded chicken breast topped with lemon cream sauce

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

Sautéed baby white veal topped with lemon cream

Sautéed 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

Sautéed baby white veal in egg batter over a bed of Parmesan spinach, topped with lemon cream

Stewed baby white veal shank with angel hair pasta topped with brown veal demi-glacé