|
|
FIRST
kinnikinnick
farm arugula, baby lettuces, fresh and pickled watermelon,
serrano ham, weston tomme, shallot vinaigrette $8
the vie cobb: rock shrimp, bacon, hearts of palm, avacado,
hard-cooked eggs, champagne vinaigrette $10
fried green tomatoes, frisee and wood-grilled radicchio, whole
grain
mustard vinaigrette, mindoro blue cheese cream $9
vichyssoise,
smoked trout and leeks in vinaigrette $7
yukon gold gnocchi, fall mushrooms, soft herbs with
fresh ricotta and wood-grilled bread $10
lake superior whitefish escabeche, beets, crème fraiche,
tarragon, preserved lemon vinaigrette $10
bacon
and eggs: crispy braised fresh bacon, poached farm fresh egg,
creamy grits, vella dry jack cheese $11
crispy
veal sweetbreads, glazed local radishes, vidalia onions,
fried shallots, honey thyme vinaigrette $12
wood-grilled
quail, buttered sweet corn, marinated cherries,
arugula, warm bacon vinaigrette $11
chicken
liver mousse, local currant mostarda,
baby greens, pickled rhubarb, brioche $10
SECOND
wood-grilled
wild salmon and house-smoked salmon,
tuscan kale, pickled red onions, potatoes, and dill $24
pan
roasted alaskan halibut, fregola, turnips, sweet onion jus
de poulet,
salad of hazelnuts and candied orange $25
pan-fried soft shell crabs, black-eyed peas, sweet corn flan,
with a corn, okra, and smoked paprika relish $26
gunthorp's farm chicken three ways: braised, breaded and pan-fried,
and roasted, stuffed with mustard butter, served with soft
polenta,
mustard greens, and pickled peppers $22
wood-grilled rack of pork, semolina gnocchi, porcini mushroom
cream,
and a caperberry, grilled porcini vinaigrette $24
wood-grilled organic valley hanger steak, fingerling potatoes
and tomato confit, wood-grilled artichoke, spring onion, and
picholine olive relish $26
roasted rack of lamb, buttered new potatoes, local sugar snap
peas,
dill, mint salsa verde with ricotta salata, lamb jus $27
housemade
raviolis filled with summer squashes, ricotta, basil, served
with
roasted tomatoes and marinated grilled squashes and chanterelles
$19
TO
FINISH
warm
gooey butter cake with blueberry sorbet,
lemon curd, and blueberry compote $7
or paired with sol solis, moscato di asti $10
chocolate pain perdu with bay leaf and rasberry swirl
ice cream $7
or paired with a dolce vita, port $11
peach clafoutis with ginger ice cream and candied ginger tuile
$7
or paired with domaine de charbotieres, chenin blanc &12
warm cherries jubilee in a soft meringue shell with almond
butter cake,
and sour cherry and creme fraiche sorbet duo $7
or paired with la dolce vita, port $11
molten venezuelan chocolate cake with chocolate sorbet,
malt cream and cocoa tuile $7
or paired with lustau, sherry $10
domestic cheese plate: includes three different
cheeses and accompainements $10
AFTERWARDS
by the GLASS
Sol
Solis, Moscato di Asti $5
95 Domaine de Charbotieres, Chenin Blanc, Loire $8
00 Hans Tshida Weissburgunder, Trockenbeerenauslese, Austria
$12
02 Chateau Les Tuileries, Sauternes, Bordeaux $10
03 La Dolce Vita, Port, Washington, Missouri $7
Fonseca Porto, Bin 27, Finest Reserve $9
Fonseca Aged Tawny Prot, 10 years $12
Lustau, East India Solera, Sherry $7
99 Poggio Bonelli,
Vin Santo del Chianti Classico $18
COGNAC/BRANDY
Armagnac
de Montal, VSOP $9
Busnel Calvados $10
Delamain XO $25
Pierre Ferrand, Reserve $10
Martell Cordon Bleu $15
Navan,
Vanilla-Cognac $9
CORDIALS
Amaretto
di Saronno $7
Bailey's Irish Cream $7
Campari $ 6
Chambord $7
Cointreau $ 8
sambuca $8
Dekuyper Kirsch $7
Drambuie $8
Frangelico $ 7
Grand Marnier $8
Kahlua Coffee $7
Limoncello
$7
COFFEE
Vie
blend or naturally decaffeinated Columbian Coffee $2
Latte $3
Double Latte $4.50
Cappuccino $3
Double Cappucino $4.50
Espresso $2.50
Double
Espresso $4
TEA
All
tea varieties $3
Assam
Spiced Chai
Darjeeling
Gunpowder
Oolong
Sencha
Tropical
Decaffeinated Ceylon
Chamomile Herbal
Peppermint
Rooibos Herb
Mystic
Orange Herbal
VIE
MENU GLOSSARY
confit:
ancient french method of cooking whereby
meat
(generally duck, goose, or pork) is salted and cooked in its
fat
fresh hawaiian hearts of palm:
not your typical canned variety, wonderful
source from the big island of hawaii
giardinieria:
from the italian giardiniere
(gardener), culinarily refers
to dishes served with mixed sliced vegetables
haricot vert:
french for green string bean (haricot
meaning “bean”
and vert translating as “green”)
mindoro blue
cheese:
a danish style of blue cheese produced
in mindoro, wisconsin
rémoulade:
a classic french sauce made by combining
(our house-made) mayonnaise with mustard, capers, and chopped
gherkins (small pickles), herbs and anchovies; traditionally
served chilled as an accompaniment to meat and fish
salsify:
root vegetable also known as oyster
plant because its taste resembles a
delicately flavored oyster; peak season is june through february
spaetzle:
translates from german as “little sparrow,”
our spaetzle refers to
dumplings we make from flour, eggs, salt, and sour cream
sunchoke:
also known as jerusalem artichoke, a
variety of sunflower that can
be eaten raw or cooked; peak season is october through march
wisantigo parmesan:
parmesan style cheese from the antigo
region of wisconsin
we
support local farmers and artisans from around the midwest
vie is a non-smoking facility
an 18% gratuity charge may be added to parties of 6 or more
cake-cutting fee $1 per person
$20 corkage fee applies to all wines brought into vie
please feel free to use our courtesy phone to make your calls
<<BACK |
