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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.
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