2012 Vie Restaurant Week

Spur of the moment decision upon finding out of the extended Restaurant Week Menu. What a fantastic idea. Do yourself a favor and run don't walk to Vie for an amazing and wonderful meal.

We decided to start with an additional starter: Seared Scallops, with crispy chicken skin. YUM (forgot to take a picture).

First Course:

Sue:

Fried local hen egg, pheasant confit, crispy tater tots, pickled corn relish.

Paired with a Jean Paul Trocadero Brut Blanc de Blanc

Mark:

Shrimp & Grits: Laughing bird shrimp and local heirloom grits, roasted and marinated celery root, cress, pepperoncini butter.

Paired with a Jean Paul Trocadero Brut Blanc de Blanc

Second Course:

Sue:

Genesis growers golden beets, lettuce greens, toasted walnuts, walnut vinaigrette and ricotta biscuits

Paired with Domaine de Pellehaut, Gascogne France

Mark:

Crispy Yukon gold potatoes, pickled asparagus vinaigrette, la quercia prosciutto

Paired with Domaine de la Louvetrie, Muscadet, Loire Valley, France

Third:

Sue:

Slow cooked and wood grilled gunrthorp farm pork belly, local spinach, smashed potatoes, pickled ramps jus. So good, I think it would convert vegetarians !

Paired with Dead Canyon Ranch, Cabernet Sauvignon, Horse Heaven Hills, WA

Mark:

Pan-roasted whitefish, creamy Anson Mills Charleston gold rice, fried hazelnuts, braised onions, parsley, meyer lemons

Served with: Douvergne Ranvier, Grenache Blanc/Marsanne, Cotes du Rhone

Fourth:

Sue:

Valrhona caramella chocolate mousse bar, soft chocolate caramel, salted peanuts - OMG - this was divine!

Served with Warre's Ruby Port, Portugal.

Mark:

Gingerbread donuts, sweet custard, Nicohols Farm warm apple compote

Served with Warre's Ruby Port, Portugal

Dan, our waiter brought out a cheeseplate - compliments of the house. Even though we were so full, we had to have it. SOOOO good.

Romantic Table:

Cool view from the candle after the light over our table went out.