Gift certificates now available online!
It is time again for Vie's most elegant event:
The Black Truffle Dinner!
These black beauties are the world's
most expensive food.
Recently featured on 60 Minutes,
they are coveted by chefs and criminals alike,
referred to as "black diamonds."
The elusive truffle lives and grows 30 cm underground and is found by specially trained animals.
Upon their arrival, the restaurant is filled
with the distinctive truffle aroma!
Don't miss your opportunity to celebrate the truffle and enjoy six dishes featuring the black truffle.
first
cold poached chicken and truffle roulade,
roasted baby beets, sorrel, honey vinaigrette
second
sauerkraut soup,
hazelnut and black truffle aillade, crispy bacon
third
black truffle risotto, parmesan ricotta,
grilled frisee, caramelized egg yolk
fourth
wood-grilled beef wellington,
chestnut puree,
roasted thumbelina carrots, six-hour onion
dessert
brown butter madeleines,
truffled devonshire cream,
apple jam
mignardises
white chocolate truffle bar
$250 plus tax and gratuity
$50 optional wine pairing
6:30 Reception
7:00 Dinner
Celebrate Valentine's Day at Vie
first
butter-poached merus crab legs,
meyer lemons, house-cured olives,
fresh and grilled romaine, toasted ciabatta
second
roasted carrot agnolotti, sherry cream sauce,
roasted turnips, slow-cooked kale,
black trumpet mushroom escabeche
third
pan-roasted halibut, dried tomatoes,
braised navy beans, bacon vinaigrette,
grilled onions
fourth
wood-grilled beef tenderloin,
confit golden beets, pan-roasted onions,
black truffle and pickled ramp beef jus,
potato puree
sorbet
pink grapefruit and tahitian vanilla sorbet
dessert
chocolate & rose: white chocolate cake,
chocolate chip mascarpone rose cream, meyer lemon
$100 plus tax and gratuity
$50 optional wine pairings
Restaurant Week
February 17 thru February 29
First
crispy local pork belly, braised potatoes,
sopressata, house cured olive vinaigrette
09 Russolo, "Jacot" Tocai, Friuli, Italy
or
wood-grilled laughing bird shrimp,
roasted carrots, pickled oranges,
smoked paprika vinaigrette, cilantro
09 Russolo, "Jacot" Tocai, Friuli, Italy
Second
roasted local beets, werp farm greens,ricotta biscuits, walnut vinaigrette
08 Yealands, Sauvignon Blanc, Seaview Vineyard, New Zealand
Third
pan roasted whitefish, anson mills carolina gold rice,fried hazelnuts, braised onions, gremolata
08 Domaine de Pellehaut, Chardonnay, Gascogne, France
or
gunthorp farm chicken combination:
breaded and fried breast, braised leg and thigh,
braised greens, pickled ramps, local potato puree, chicken jus
09 Healdsburg Ranches, Pinot Noir, Russian River Valley
Fourthgingerbread donuts, sweet custard,
nichols farm warm apple compote
or
valrhona chocolate mousse bar, soft caramel, salted peanuts
or
seville sour orange float:
sour orange marmalade sorbet,
vanilla bean ice cream,vanilla wafers, soda
$44 plus tax and gratuity
$20 matching wines optional
No substitutions please
Cooking Classes
with Sous Chef Nathan Sears
and now featuring Amber Blatt
The Whole Hog!
November 13, 2011-class full
January 29, 2012- class is full
February 12, 2012-class is full
Februrary 19, 2012 class is full
March 18, 2012 class is full
March 25, 2012-class is full
April 22, 2012 class is full
May 20, 2012class is full
June 3, 2012-class is full
Join Sous Chef Nathan Sears as he shows youthe ins and outs of a hog.
Learn how to break down and cook every part of the pig.
There will be lots of treats to take home as well,
from sausages to pates and even some bacon.
The class is on a Sunday and will be approximately
5 or 6 hours, starting at 10:00 am.
Lunch will be served in the kitchen while we work.
$150, includes all the goodies to bring home.
Advanced payment is required.
Minimum of 12 people. 15 maximum
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