Vincent’s, the esteemed modern American restaurant in Cambridge, is putting together a Spring Farm Dinner in honor of the start of the growing season. This much-anticipated annual event, scheduled for Thursday, June 1st, promises to be a gastronomic extravaganza, featuring a six-course prix fixe chock full of goodies like lamb, fava beans, peas and asparagus.
A testament to chef Philip Nacron‘s passion for the finest local ingredients, the menu ($90 per person with an optional wine pairing) will delight foodies with dishes like soft shell crab tempura, spring vegetable salad, spiced grilled lamb leg, and honey sorbet for dessert. Head to Resy to secure your spot or give the restaurant a call at 617.314.7297 with any Qs.
(subject to change)
Soft Shell Crab Tempura
with pickled cauliflower, green beans, preserved lemon Aioli
Spring Vegetable Salad
Flounder & Mussels
with braised spinach, chipotle, fennel
Spring Onions & Bok Choy
Spiced Grilled Lamb Leg & Braised Lamb Neck
with Carolina gold rice, peas and favas, asparagus vichyssoise
Land’s Sake Honey Sorbet