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

 

Marinated Olives  -  5

assorted olives to nibble on!

Smoked Oysters  -  13

2 oysters topped with chimichurri mignonette

2 oysters topped with grilled & pickled lobster mushrooms, tallow, and chive*

Nordic Deviled Eggs   -  8

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

 

Pork n’ Pear   -  10

cured & shaved pork loin, white wine poached seckel pears stuffed with muscadine jam, 

lightly dressed red romaine lettuce, whey walnut sauce

 

Foie Gras Pâté - 13

pickled red onion, grilled figs, local lettuce, sally lunn toast

 

Octopus Carpaccio  -  13

octopus legs braised in white wine & turmeric, set in gelée, 

with oyster mayo, pickled kohlrabi, fresh radish

 

Panade  -  10

french onion casserole w/ local fall greens, gruyere, parmesan 

 

Hungarian Style Beef Tartar  - 14

filet mignon, roasted paprika peppers, shallot, caper, rye, egg yolk*

 

Rolled & Roasted Pork Belly  -  14

sorana beans, pepper, lobster mushroom, charred & smoked onion, savory broth

 

Omelette Souffle - 17

crab newburg, fresh herbs n’ more

 

Steamed Mussels  - 17

bang island mussels, mirepoix, breadcrumb, beer broth

 

Quenelle - 20

classic lyonnaise style scallop dumpling, creamy lobster sauce

 

 

ENTREES

Baked Halibut  -  28

parisian gnocchi, braised carrot, scallion, sauce a la cassis

 

Seared Quail Breast -  25

wilted radicchio, smoked chestnut mushrooms, sauce robert

 

Bourride   -  35

provençal seafood stew, scallops, shrimp, clams, salt cod, corn tomato, pickled fennel, baguette with aïoli

 

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

 

Roast Honeynut Squash  -  10

marinated peppers, farmer’s cheese, arugula

Hericot Verts  -  10

heirloom tomato, french green beans, crispy duck confit, mustard butter

  

Hakurei Turnips  -  8

sautéed with curry cream, chinese red celery

DESSERTS

Sundae  - 8

paw paw & salted caramel ice cream, peanut brittle, chocolate sauce, whipped cream

 

Local Honey & Vanilla No Bake Cheesecake  -  8

graham cracker crust, fig gelée, pistachio brown butter crumble

 

German Apple Cake  -  8

créme anglais, sorghum foam

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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