FIRST

 

“artichoke and crab dip:”  baked phillip green baby artichokes, rock crab,

béchamel, fines herbes, wood-grilled bread $14

ricotta gnocchi, roasted klug farm asparagus,

preserved lemon,wilted arugula, pecorino $12

fried farm fresh egg, wood-grilled asparagus, truffle vinaigrette,

house made ricotta salata, foraged spring flowers $13

crispy organic salmon, green garlic jus de poulet,

spence farm garlic mustard,pickled garlic, parsley, lemon $14

country cottage lamb meatballs, pearl pasta, saffron, piquillo peppers,

preserved kinnikinnick tomatoes $12

wood-grilled gunthorp farm duck breast, cracklings, arugula,

tatsoi, black raspberry aigre-doux $14

house made charcuterie plate:  chicken liver mousse, capicola, house made sopressata, petite greens, pickled local turnips, wisconsin crab apple butter $12

seared au bon canard foie gras, sherry crème fraiche tart,

wood-grilled local onions, pink peppercorn jelly $23

 

SOUP AND SALADS

 

local lettuces, marinated and shaved fresh hearts of palm, garlic and herb vinaigrette, parmigiano-reggiano $9

fava bean salad, oranges, spring onions, basil,

stickney hill feta cheese, wisconsin watercress $10

city farm arugula, prairie fruits farm “little bloom on the prairie,”

preserved michigan strawberries, marcona almonds, aged balsamic $12

cream of spring garlic soup, braised burgundy snails, fines herbes $9

 

ENTREES

 

wood-grilled and roasted whole rushing waters rainbow trout stuffed

with grilled spence farm ramps,wisconsin potatoes, radishes,

pickled fennel and dill, lemon mayonnaise $31

pan-seared alaskan halibut, braised white asparagus, hearts of palm puree,

tarragon orange pesto, roasted pine nuts, marinated cattail shoots $33

pan-roasted walleye pike, local kohlrabi sauerkraut “latke,” creamed werp farm beets, guanciale pickled beet vinaigrette $32

gunthorp farm bacon wrapped and roasted chicken ballotine, english peas, baby turnips, radishes, watercress, “bagna cauda” vinaigrette $27

slagel farm pork combination, braised flageolets, city farm tatsoi,

preserved tomato vinaigrette, house made artichoke caponata $28

cable’s rabbit two ways:  braised leg and seared loin, spaetzle, peas, sorrel, whole grain mustard braising jus $28

marinated and wood-grilled painted hills strip steak, baked wisconsin cheddar toast,local asparagus, creamed spence farm ramps $33

baked whole wheat crepes, goats milk ricotta, roasted hen of the woods mushrooms, green garlic vinaigrette, local bordeaux spinach $23

 

-vie supports local farmers and artisans from around the midwest-

-vie is a non-smoking facility-

-an 18% gratuity charge may be added to parties of 6 or more-

-cake cutting fee $2 per person-

-$30 corkage fee applies to all wines brought into vie-

- Free corkage Tuesday-

May 8, 2008