Vie Restaurant

Dinner

First

roasted indiana shrimp, grits, tessa-red onion gravy, slow-cooked and fried collard greens 21

crispy semolina gnocchi, duck sausage, smoked duck leg, roasted watermelon radishes, huckleberry aigre doux 15

fried green tomatoes, shaved smoked ham, carolina barbecue sauce, pimento cheese 14

pan-seared scallops, grilled rapini, white bean puree, candied pine nuts, basil 18

cauliflower and parmesan ravioli, braised cranberry beans, slow-roasted cipollini onions, mizuna, blood orange aigre doux 15

fried brussels sprouts, dill pickle vinaigrette, poached celery root, pickled cherry tomatoes, soft-boiled egg 12

wood-grilled foie gras, cranberry bread, sweet dumpling squash puree, spiced pecans 35

charcuterie plate: country pate, bresaola and coppa, rye toast, pickles, preserves and mustard 16

domestic cheese plate served with seasonal preserves, dried fruit and nut crostini. choice of three 18

Soups and Salads

the vie salad: local greens, marinated hearts of palm, shaved radishes, garlic and herb vinaigrette, parmesan 13

warm hen of the woods mushroom salad, roasted delicata squash, pickled cherry and horseradish vinaigrette, chevre 15

seared and chilled tuna, peppercorn crust, fingerling potatoes, olives, romanesco, pickled summer beans, slow-cooked leeks, hard-cooked egg, dijon aioli 19

creamy parsnip soup, roasted apples, cheddar cheese tuille, fried sage 12

smoked beets, roasted beets, beet chips, butternut squash aigre doux, garlic conserva crème fraiche, gremolata 12

Entrees

matsutake mushroom risotto, tatsoi, pickled asparagus, rosemary 30

wood-grilled snake river sturgeon, roasted lobster mushrooms, farro, black garlic-sherry sauce, arugula 35

wood-grilled pork sausage and pork loin milanese, smoked-pork braised brussels sprouts, fried giardiniera, pork jus 28

roasted chicken ballotine, spaghetti squash, sunchoke-apple cider puree, pickled sunchokes, fresh apples, apple cider chicken jus 27

pan-roasted walleye pike, spicy braised fennel, farinata, wilted spinach, pickled ramp beurre blanc 35

slagel farm goat combination: goat knockwurst, slow-cooked leg and goat bacon, buckwheat crepe, sweet corn, cherry bomb peppers, goat jus, plum mostarda 37

wood-grilled cdk ranch beef strip loin, tropea onion and feta strata, braised cardoons, bone marrow and smoked spring onion remoulade 43

wood-grilled vie burger: slagel farm ground beef, butterkase cheese and bacon, beer-battered bread and butter pickles, roasted garlic aioli 19

 

*Page updated 10.20.14. Menu subject to change. 5- or 8-course tasting menus available upon request, entire table only please. Vie supports local farmers and artisans from around the Midwest. $25 corkage fee applies to all wines brought into Vie.