Honest American food with big flavors utilizing the bountiful products of the region and the rich history of European cuisine

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Eat

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Dinner Menu

 

Lil' Bites

Smoked Pork Tenderloin

served carpaccio style with pickled vegetable aspic, sumac aioli……7

 

Seared Foie Gras 

1.5oz hudson valley foie, brandy pan sauce, chestnut pâté…..12

 

Smoked Duck Liver Mousse 

sally lunn toast, onion jam.....7

 

Rabbit & Sweetbreads Terrine

horseradish mustard, pickles, toast.....7

 

Jo’s Canned Fish -  9

olive oil & herb poached smelt, housemade saltines, dijon, boiled egg

 

Evan’s Spring Radishes  

raw, petite radishes, hollandaise mousseline.....5

 

Small Plates

Saucisson au Vin

housemade smoked pork sausage, onions braised in white wine, fingerling potatoes.....12

 

Souffle Omelette

crab newburg, herbs……15

 

Quenelle

classic lyonnaise style scallop dumpling, creamy lobster sauce.....18

 

Oysters & Rosé

4 raw oysters topped with caviar, served w/ black pepper, shallot & sparkling rosé......14

 

Moules Du Navigateur

steamed PEI mussels, curry, cream, carrot, onion, baguette.....15

 

VEG

White Aspargus & Zöld Mártás  

lightly blanched white asparagus, hungarian green sauce, boiled egg......7

 

Salad de Saison - 9

greens & herbs, melted hornbacher cheese, smoked bread crumb, vinaigrette piquante.....9                                                                     

 

Vegetable Pie

seasonal vegetables, sherry, sequatchie cove tomme, biscuit top…..10

 

Grilled Artichoke Hearts  -  12

dill butter, white anchovy

 

Petite Turnips  -  7

warmed in duck fat, brown butter pangritata

 

Entrees

WHOLE NC Flounder  

1.5 - 2lbs freshly caught flounder, pommes duchesse, matignon, white wine

 

Poulet Rouge Poussin avec Haricots  -  27

grilled whole young chicken, cold fava custard, orca & fava beans, country ham, green garlic, espagnole

 

Wild Caught Striped Sea Bass à la Printanière  -  26

pan seared black bass, lamborn pea tendril, poached egg, creamy herb sauce

 

Iberico Presa de Paleta  -  28

 grilled pork collar, farm & sparrow polenta, grilled sculpit, caramelized shallots

 

Tournedos Rossini - 35

bacon wrapped filet mignon, seared foie gras, toast, truffles, sherry-demi sauce

 

Vivian’s Steak Dinner - 45 

18oz T - bone, red wine sauce, charred onion, pommes château

           VIV'S HEDONISTIC FOIE GRAS ADD-ON:  top off your steak with  4 oz of seared foie gras…because why not??   .....25

 

Dessert

Pep's Donuts 

housemade strawberry jelly filled & Boston Creme, sweetened whipped Buttermilk ......8

 

Apple Charlotte

pastry cream, apple purée, rhu bakery pullman loaf…..8

 

Chocolate & Vanilla Bavaroise 

rum and cherry syrup.....8

 

BRUNCH MENU:

SWEETS

Parisian Breakfast  -  6/10

your choise of one, or two, freshly baked OWL pastries, served with a side of sequatchie cove tomme, hosue marmalade and chutney

 

FRIED FRENCH TOAST  

…..with house jelly & syrup  -  6 

…..add foie gras ice cream  -  9 

…..add breakfast ribs  -  12

 

Proffertjes  

18 tiny lil’ yeasted pancakes, powdered sugar, butter  -  6

 

BRÛLÉED GRAPEFRUIT 

HONEY, GRANOLA, CRÈME FRAÎCHE.....7

 

LIL' BITES

Lobster Salad  -  15

creme fraiche, radishes, spring peas & their tendrils, sally lunn bread

 

Smoked Oysters  -  13   

FOUR SWEET JESUS OYSTERS, PAPRIKA BUERRE four VA Wild oysters, caviar, dr.john’s remoulade*

 

Nordic Deviled Eggs  -  8

three boiled eggs halves stuffed with smoked mackerel, potato, & cornichon, topped w/ caviar

 

Filet Americain  -  12

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

 

SMALL PLATES

Duck Confit Salad  -  12

local greens, poached eggs, smoked breadcrumb, vinaigrette piquante, smoked duck liver mousse toast point

 

Souffle Omelette - 15    

crab newberg, herbs & edible flowers


Coddled Egg  -  9

cream, sherry, sautéed mushrooms, gruyere, toast

 

Irish Country Salmon Toast  -  12

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

 

Grit Casserole  -  12

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

 

ENTREES

SALMON TOURNEDOS    -  15

ROLLED SALMON FILET, BÉCHAMEL, HARD BOILED EGGS, ROE, BAGUETTE

 

VIVIAN’S TWO EGG BREAKFAST  -  14

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  -  13

SAUSAGE GRAVY, BISCUIT, FRIED EGGS

 

STEAK & EGGS  -  18

SEARED RIBEYE, SAUCE VALOIS, RED WINE POACHED EGGS, BREAKFAST POTATOES

 

SIDES

Fried potatoes WITH CARAMELIZED ONION.....3

BIG BUTTERY BISCUIT......2

 

BRUNCH COCKTAILS!

VIVIAN’S  HOUSEMADE  BLOODY MARY  -  8

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

 

MEXICAN FIRING SQUAD  -  10

el jimador tequila, lime, house grenadine, hellfire bitters

 

MIMOSA  -  6

BUBBLES N’ OJ

 

KENTUCKY CAPPUCINO  -  10

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

 

BULL  SHOT -  4

BEEF CONSOMMÉ, VODKA, CRYSTAL HOT SAUCE, WORCESTERSHIRE

 

EARL GREY CARRE - 13

EARL GREY COGNAC, RYE WHISKEY, CARPANO ANTIQUA, BENEDICTINE, BITTERS

 

SURF WAX SHANDY  -  11

tanqueray gin, falernum, pineapple, lemon, burial surf wax IPA float

 


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