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

IMG_6303 2.jpg

Eat

This is the page description.

Dinner Menu

 

Lil' Bites

 

Seared Foie Gras  -  12

1.5oz hudson valley foie, brandy pan sauce, chestnut pâté

 

Ham & Peaches  -  7

Grilled SC peaches, country ham, fromage fort

 

Sweet n’ Sour Okra  -  5

heirloom petitie okra, vinegar, citrus, sesame

 

Jo’s Canned Fish -  9

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

 

Ossenworst  -  8

dutch style, raw beef sausage, baguette, horseradish mustard, cornichons

 

Blistered Tomatoes   -  6

petite tomatoes, eggplant tahini, kashmiri chili

 

Nordic Deviled Eggs   -  8

three boiled egg halves stuffed with smoked mackerel, potato, and cornichon, topped w/caviar

 

 

Small Plates

 

Souffle Omelette - 15

crab newburg, herbs

 

Quenelle  -  20

classic lyonnaise style scallop dumpling, creamy lobster sauce

 

Smoked Oysters  -  12

4 of our daily oysters topped with pickled shrimp*

 

PEI Mussels -  15

moules du navigateur: curry cream sauce, carrot, onion, baguette

 

Andouillette Sausage  -  12

herb & garlic pork sausage, peppers, tomatoes, bacon, paprika

 

 

VEG

Purple Vichyssoise  -  10

chilled peruvian purple potato soup, pickled red pearl onions, shiso

 

Salad de Saison - 9

local greens & herbs, charred hornbacher cheese, smoked bread crumb, vinaigrette piquante

 

Maque Choux  -  7

roasted corn, grilled okra, stewed peppers, onion & celery

 

Charred Yu-Choy  -  7

romesco, sunny side Up quail egg

 

Razorback Cowpeas  -  7

cheese rind broth, sunchoke petals

 

 

Entrees

Smoked Smoked Half Chicken  -  27 

joyce farms poulet rouge chicken, heirloom Borlotti beans, turkish fry peppers, béarnaise

 

Whey Poached Scallops  -  24

oyster-corn cream, freah radish & carrot, red pepper coulis*

 

Whole Branzino  -  27

pan seared whole fish, grilled romano beans, bacon lardon, beurre colbert

 

Duck Breast  -  25

heriloom blue farro medio, tomato aigre doux, shallot*

 

Tournedos Rossini - 35

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

 

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

Melons Deluxe -  8

compressed melons, cantaloupe & watermelon sorbet, coconut milk crumble, whipped coconut cream

 

Ice Cream Sundae  -  8

roasted peach & bourbon ice cream, caramel sauce, hazelnut tuille, wet nutz, whipped cream

 

Appalachian Trifle  -  8

chocolate mousse, paw paw custard, earl grey chantilly

 

IMG_9907.JPG

 

 

 

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 

 

Proffertjes  

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

 

BRÛLÉED GRAPEFRUIT 

HONEY, GRANOLA, CRÈME FRAÎCHE.....7

 

LIL' BITES

Lobster Parfait  -  15

creamy lobster salad, heirloom tomato, avocado

 

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  -  13

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    -  14

sautéed salmon filet, béchamel with hard boiled eggs & roe, OWL baguette

 

VIVIAN’S TWO EGG BREAKFAST  -  14

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

 

Corned Beef Hash  - 13

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

 

DEEP FRIED PORK LOIN  -  13

sausage gravy, big buttery biscuit, fried eggs

 

Steak & Eggs  -  16  

seared NY Strip, beefy hollandaise, 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

 


—   —

IMG_8325 2.jpg