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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Dinner

Tues - Sat:  5 - 10pm

Dinner Menu

 

STARTERS & SHAREABLES

 

Viv’s Hors d’Oeuvres  -  8

duck skin chips, creme fraiche, cured fish, daily pickles n’ veg

Smoked Oysters  -  13

2 oysters topped with chimichurri mignonette

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

Nordic Deviled Eggs   -  9

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

 

Foie Gras Pâté - 13

candied chestnut, honey, truffle, sally lunn toast

 

Aguachile  -  13

poached NE squid, cobia crudo, chilies, cucumber, lime & cabbage juices

 

Panade  -  10

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

 

Beef Tartare  - 14

filet mignon, shallot, caper, mustard, egg yolk, shoestring potatoes*

 

Pork Rillettes   -  10

confit pork, grain mustard, cornichon, rye bread

 

Pissaladière  -  12

provençal style flatbread with gruyere, COuntry Ham, wilted radicchio, charred onion, anchovy

 

Omelette Souffle - 18

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

Grilled Cobia  -  28

apple - fumé glaze, caramelized cabbage, roasted celery root

 

Seared Duck Breast -  28

farm & sparrow polenta, sautéed cauliflower, golden raison, black sesame seed, aigre-doux

 

FIsherman’s Stew   -  26

fish meatballs, mussels, braised collard greens, field peas, fennel, fermented chili, fumé & potlikker

 

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

 

Haricot Verts & Shiitake Mushrooms  -  10

garlic butter, truffle, tarragon, mushroom sauce

Autumn Salad  -  10

asian greens, apple, radishes, roasted red onion, white wine vinaigrette

  

Heirloom Okra  -  8

sautéed with curry cream

  

Carrot Cutlet  -  8    

breaded & fried carrots, mustard cream sauce, carrot top relish

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 Crostata  -  8

puff pastry, créme anglais, sorghum foam

 

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