Honest American Food with Big Flavors that Utilize the Bountiful Products of our Region and the Rich History of European Cuisine

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Eat

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Dinner Menu

STARTERS & SHAREABLES

 

Smoked Oysters  -  13

4 of our daily oysters topped with fennel oil, crème fraîche, & caviar*

Nordic Deviled Eggs   -  8

three deviled egg halves stuffed with smoked fish, potato, and cornichon, topped w/caviar

 

Rabbit Terrine   -  10

house pickled gherkins, mustards, toasted walnut

 

Foie Gras Pâté - 13

rhu sally lunn toast, bacon jam, pickled cherries

 

Shrimp Louie  -  13

new orleans style boiled shrimp, dressed lettuce, garlic scapes, 

green beans, radish, soft boiled egg, louie sauce

 

Sautéed Wild Chanterelles  -  12

housemade kielbasa, bone broth, summer savory

 

Bone n’ Beef  - 15

smoked & roasted beef bone topped with beef tartare, served with OWL baguette*

finish your order with a Cognac Luge  -  6

 

Potato Gratin  -  11

gruyere, parmesan, onion, anchovy, herbs, cream

 

Smoked Whole Quail  -  14

semi boneless, cumberland sauce, pickled blueberries, country ham oil

 

Omelette Souffle - 17

crab newburg, fresh herbs n’ more

 

Steamed Mussels -  17

bang island maine mussels, duck confit, fish fumet, pickled fennel, OWL baguette

 

Quenelle - 20

classic lyonnaise style scallop dumpling, creamy lobster sauce

 

 

ENTREES

Grilled Wester Ross Salmon Filet  -  26

honey-chili glaze, mustard allemande sauce, grilled alliums, purslane

 

Berkridge Kurobuta Pork Cheek - 24

milk braised berkshire pork, F&S farro piccolo, sauce espagnole, olive tapenade, tomato, nasturtium

 

Whole Roasted Branzino   -  34

1lbs butterflied fish, shaved zucchini, sweet onion, summer truffle, 

sauce nonpareil: egg, yogurt, caper, grilled puntarelle, ham, fine herbs

 

Tournedos Rossini - 35

bacon wrapped filet mignon, seared foie gras, toast, truffles, half-ice sherry *

 

Vivian’s Steak Dinner - 45 

18oz T - bone, red wine sauce, charred onion, potato pavè*

Viv’s Hedonistic Add On:  top off your steak with  4 oz of seared foie gras…because why not??....30 

VEG

Season Salad - 10

local greens & herbs, charred hornbacher cheese, smoked breadcrumb, vinaigrette piquante

 

Roasted Summer Vegetables  -  10

warmed frech puy lentils, cheesy garlic crouton

 

Heirloom Tomatoes  -  8

buttermilk blue cheese, sesame leaf

  

Beets  -  8

roasted reds, pickled chioggia, heirloom tomatoes, cumin-turmeric fresh cheese

DESSERTS

Summer Peaches  - 8

SC peaches cooked down in their own syrup, F&S oatmeal crumble, toasted peach meringue

 

Dutch Pie Tart - 8

yeasted lattice crust, local berry filling, vanilla ice cream

 

Chocolate Cream Jar - 8

raspberry mousse, pink peppercorn

WEEKLY SPECIALS

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Viv Nibs: EVERY DAY from 5-6pm

Come in and join us for a casual snack in the early hours of the evening! We have taken some of our menu favorites, like our Nordic Deviled Eggs and Steamed Mussels, cut the portion in half and reduced the price by more than that! We are also letting the kitchen play around with daily specials, including lil’ sandwiches, dips, and more. We’ll have the regular menu available as well, and you can enjoy VivNibs at the bar or at a table in the main dinning or on the patio!

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HALF OFF WINE WEDNESDAYS!!

At Vivian, we take a lot of pride in our wine selection. We offer about 80 bottles of different old world wines from all over Europe (with a few US new world stragglers). From classics like a Pinot Noir from Burgundy, to obscure varietals like Sciaccarellu from Corsica, we’ll have a perfect wine ready for your evening! With half off Wine Wednesday, you can enjoy one of these bottles for quite the steal, at prices as low as $18 a bottle! Come enjoy some vino under the sun on our patio or over dinner where we are happy to suggest the perfect pairing!

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SOUTHERN THROWBACK THURSDAYS: Starting in June!

We obviously embrace a lot of old school European recipes on our regular menu, but at the core of that is a back history of being raised in the South. What that translates to in the restaurant is a comforting gesture, a respect for local produce and proteins, a deep rooted hospitality, and an overall nostalgia for the food we were raised with. In honor of this, we’ll have a Southern Throwback Meal on each Thursday that embraces an old country favorite someone may have had growing up, or an all around a comfort food cultural classic. Think fried chicken, low country boils, brunswick stew, etc. With our head chef raised in Georgia and the rest of the kitchen ranging form North Carolina, to Alabama, to Texas we should have a good range of classics from all over the south! Keep an eye on social media to find out what the special is every week!

 

 

 

 

BRUNCH MENU:

SWEETS

Deep Fried French Toast

with house jelly & syrup  -  8        

…..add foie gras ice cream  -  10 

 

Proffertjes  

16 tiny lil’ yeasted pancakes, powdered sugar, butter  -  7

  

Vla Flip  -  8

strawberries, dutch style vanilla custard, yogurt, oatmeal streusel 

 

SMALL PLATES

Smoked Oysters - 13

four of our daily smoked oysters, dr. john’s remoulade, caviar*

 

Nordic Deviled Eggs  -  8

three deviled egg halves stuffed with smoked fish, potato, and cornichon, topped w/caviar

 

Filet Americain  -  13

dutch style beef tartar with dijon, cornichon, shallot, ketchup & crostini*

 

Breakfast Nibbly Board  -  12

your choice of a freshly baked OWL. pastry, sequatichie cove tomme, daily charcuterie, greens w/ vinaigrette piquante

 

Irish Country Breakfast  -  13

cured salmon, soft scrambled eggs, caper cream, soda bread*

 

Toast of the Sea  -  14

NC shrimp, maine lobster, rhu sally lunn bread, carrot, local lettuce, buttermilk dressing

 

Grit Casserole  -  13

farm & sparrow stone ground heirloom grits, country ham, irish dubilner cheese, arugula

 

Souffle Omelette - 17  

crab newberg, herbs & flowers

 

Mains

Croque Madame  -  13

rhu bread, ham, mornay, sunny side up eggs, dressed greens

 

VIVIAN’S TWO EGG BREAKFAST  -  14

housemade smoked sausage & ham, potato and kale croquette, fried eggs, biscuit

 

Corned Beef Hash  - 13

potatoes, onion, carrot, cabbage, fried eggs, mustard cream sauce

 

DEEP FRIED PORK LOIN  -  14

sausage gravy, big buttery biscuit, fried eggs

 

Shrimp & Grits  -  13

NC shrimp, creamy farm & sparrow grits, stewed tomato - lobster sauce

 

Steak & Eggs  -  18  

NC shrimp, creamy farm & sparrow grits, stewed tomato - lobster sauce

 

Duck Confit Salad  -  13

local greens, poached egg, duck liver toast point, vinaigrette piquante

 

SIDES

Fried potatoes WITH CARAMELIZED ONION.....3

BIG BUTTERY BISCUIT......2

DAILY OWL PASTRY…..3

 

BRUNCH COCKTAILS!

VIVIAN’S  HOUSEMADE  BLOODY MARY  -  8

VIV’S SECRET MIX, VODKA, BURIAL STOUT, HOUSE PICKLES, DILL SALT

 

 VELVET GLOVES   -  11

espolon reposado tequila, aperol, ancho reyes verde, mezcal, lemon

 

MIMOSA  -  6

BUBBLES N’ OJ

 

KENTUCKY CAPPUCINO  -  10

OLD FORESTER BOURBON, PENNY CUP COLD BREW COFFEE, CREAM, HOUSEMADE CINAMONN BITTERS

 

HOT  TODDY -  9

old forester bourbon, cognac, triple sec, lemon, honey, winter spices

 

 SANGRIA   -  6

red wine, brandy, triple sec, oranges

 

MOON SHOES  -  11

tito’s vodka, elderberry syrup, montenegro, amaro, lemon, splash sparkling

 


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