Vincent on Camelback Scottsdale Menu & Restaurant Details

Welcome to Vincent on Camelback, a culinary gem nestled in the heart of Scottsdale! Located at 4130 N. Scottsdale Road, this charming restaurant offers a delightful dining experience. Vincent on Camelback is open Tuesday through Sunday, from 5:00 PM to 10:00 PM. They are closed on Mondays. For reservations or inquiries, you can reach them at (480) 990-7116. Prepare your taste buds for an unforgettable journey through their exquisite menu.

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Vincent on Camelback Menu Highlights

Prepare to be enticed by the diverse and delectable offerings at Vincent on Camelback. Their menu is a testament to classic American cuisine with a refined touch, featuring a variety of appetizers, salads, entrees, and desserts.

Appetizers

• Oysters Rockefeller: Fresh oysters baked with a rich topping of spinach, herbs, and butter.
• Shrimp Cocktail: Jumbo shrimp served chilled with a zesty cocktail sauce and lemon.
• Escargots Bourguignonne: Tender snails bathed in a fragrant garlic-herb butter, served with crusty bread.
• Tuna Tartare: Diced sushi-grade tuna with capers, shallots, and a light lemon-dijon vinaigrette.
• Crab Cakes: Pan-seared lump crab cakes with a creamy remoulade sauce and a hint of spice.
• Artichoke Dip: Creamy, warm dip made with artichoke hearts and cheeses, served with pita bread.
• Prosciutto & Melon: Sweet cantaloupe wrapped in thin slices of savory Italian prosciutto.
• Caprese Salad: Slices of fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze.
• Mushroom Caps: Large mushroom caps stuffed with seasoned breadcrumbs and herbs, baked to perfection.
• Fried Calamari: Crispy fried calamari rings served with a marinara dipping sauce and lemon wedges.
• Beef Carpaccio: Thinly sliced raw beef tenderloin drizzled with olive oil and capers.
• Smoked Salmon: Delicate slices of smoked salmon served with capers, red onion, and cream cheese.
• Stuffed Mushrooms: Another take on stuffed mushrooms, these are filled with a savory sausage mixture.
• Garlic Bread: Toasted baguette slices generously coated with garlic butter and herbs.
• Mini Crab Cakes: A smaller, appetizer-sized portion of their signature crab cakes.

Salads

• Caesar Salad: Crisp romaine lettuce tossed with a creamy Caesar dressing, croutons, and Parmesan.
• House Salad: A refreshing mix of mixed greens, tomatoes, cucumbers, and your choice of dressing.
• Spinach Salad: Fresh spinach leaves with a warm bacon vinaigrette, red onion, and hard-boiled egg.
• Wedge Salad: A crisp iceberg lettuce wedge topped with blue cheese dressing, bacon, and tomatoes.
• Greek Salad: Mixed greens with Kalamata olives, feta cheese, cucumber, tomato, and red onion.
• Arugula Salad: Peppery arugula with shaved Parmesan, toasted pine nuts, and a lemon vinaigrette.
• Beet Salad: Roasted beets with goat cheese, candied walnuts, and a balsamic reduction.
• Shrimp Louie Salad: Chilled shrimp on a bed of lettuce with Louie dressing and hard-boiled egg.
• Chicken Caesar Salad: Their classic Caesar salad topped with grilled chicken breast.
• Salmon Salad: Flaky grilled salmon served over mixed greens with a light vinaigrette.

Entrees

• Filet Mignon: A tender 8oz cut of prime beef, grilled to your liking and served with a side.
• New York Strip: A flavorful 12oz strip steak, expertly grilled and accompanied by a side dish.
• Ribeye Steak: A marbled 14oz ribeye, boasting rich flavor and juiciness, served with a side.
• Osso Buco: Braised veal shanks in a rich vegetable and wine sauce, served with risotto.
• Rack of Lamb: A succulent rack of lamb, crusted with herbs and served with seasonal vegetables.
• Chicken Piccata: Pan-seared chicken breasts in a lemon-butter caper sauce, served with pasta.
• Veal Marsala: Tender veal cutlets sautéed with mushrooms in a Marsala wine sauce.
• Pork Chops: Thick-cut grilled pork chops, seasoned and served with apple compote.
• Lobster Thermidor: Luxurious lobster meat in a creamy, rich sauce, baked to perfection.
• Chilean Sea Bass: Flaky, buttery sea bass pan-seared and served with a lemon-dill sauce.
• Shrimp Scampi: Large shrimp sautéed in garlic butter and white wine, served over linguine.
• Scallops: Pan-seared sea scallops served with a white wine reduction and asparagus.
• Salmon Piccata: A lighter take on piccata, featuring pan-seared salmon with lemon and capers.
• Pasta Primavera: A vibrant medley of fresh vegetables tossed with your choice of pasta and sauce.
• Chicken Cordon Bleu: Breaded chicken breast stuffed with ham and Swiss cheese, fried golden.
• Beef Wellington: Tender beef tenderloin coated with pâté and duxelles, wrapped in puff pastry.
• Duck Confit: Slow-cooked duck leg, crispy skin and tender meat, served with a fruit reduction.
• Veal Parmigiana: Breaded veal cutlets topped with marinara sauce and melted mozzarella cheese.
• Mahi Mahi: Grilled Mahi Mahi with a tropical fruit salsa, a taste of paradise.
• Chicken Francese: Lightly floured chicken breast dipped in egg and sautéed in a lemon-butter sauce.
• Sirloin Steak: A classic sirloin, grilled to perfection and a satisfying steak option.
• Lamb Chops: Tender grilled lamb chops, seasoned with herbs and served with a side.
• Halibut: Pan-seared Halibut with a delicate herb crust and a side of seasonal vegetables.

Desserts

• Tiramisu: Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream.
• Cheesecake: Rich and creamy New York-style cheesecake with your choice of topping.
• Crème Brûlée: Silky custard with a perfectly caramelized sugar crust.
• Chocolate Lava Cake: Warm, decadent chocolate cake with a molten chocolate center.
• Apple Pie: Homestyle apple pie with a flaky crust and a hint of cinnamon.
• Key Lime Pie: Tangy and refreshing key lime pie with a graham cracker crust.
• Pecan Pie: Sweet and nutty pecan pie, a Southern classic.
• Sorbet: A refreshing selection of fruit sorbets, perfect for a light ending.
• Ice Cream: A variety of classic ice cream flavors to satisfy any sweet tooth.
• Profiteroles: Cream puffs filled with vanilla ice cream and drizzled with chocolate sauce.

Interior, Service, and Vibe at Vincent on Camelback

Vincent on Camelback exudes a sophisticated yet inviting atmosphere. The interior is tastefully decorated with warm lighting, comfortable seating, and elegant touches, creating a romantic and upscale ambiance. The service is attentive and professional, with staff eager to ensure a memorable dining experience. While pricing leans towards the higher end, reflecting the quality of ingredients and preparation, it’s considered a worthwhile indulgence for special occasions or those seeking fine dining. The overall vibe is one of classic charm and refined hospitality, perfect for intimate dinners or celebratory gatherings.

A Culinary Escape to Vincent on Camelback

Vincent on Camelback in Scottsdale truly offers an experience that tantalizes the senses. When it comes to the most famous dishes, their **Filet Mignon** and **Osso Buco** consistently receive rave reviews for their exquisite preparation and flavor. The **Crab Cakes** are another standout, showcasing the quality of their seafood.

This is a place that would particularly appeal to couples seeking a romantic evening, food enthusiasts who appreciate classic American cuisine done exceptionally well, and individuals celebrating significant milestones like anniversaries or birthdays. Business professionals looking for a sophisticated setting for client dinners will also find Vincent on Camelback to be an ideal choice.

In a mini-review, Vincent on Camelback delivers a consistently exceptional dining experience. From the moment you step in, the elegant ambiance and impeccable service set the stage for a memorable meal. The menu is a curated selection of timeless dishes, each prepared with precision and high-quality ingredients. Whether you’re indulging in a perfectly cooked steak or savoring a delicate seafood creation, every bite is a testament to their culinary expertise. It’s a place where classic elegance meets delicious execution, making it a must-visit for anyone seeking a truly refined dining experience in Scottsdale.

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