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| BABY HEAD LETTUCE -Red onion, black walnuts, pecorino romano, roasted garlic/red wine vinaigrette |
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| BABY ARUGULA SALAD -Point Reyes blue cheese, marcona almond, Georgia peach/bacon dressing |
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| CAULIFLOWER SOUP -Cured pork belly, sorrel, crème fraiche |
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| DUCK CONSUME -
Duck foie gras, cherry, young mustard |
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| Starters |
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| HOUSE CURED BRESAOLA -Mint, lemon, celery, sourdough |
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| BEEF SHORT RIBS -Locall polenta, swiss chard, pearl onions |
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| DIVER SCALLOPS -Vanilla cream corn, roasted blueberry compote |
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| COPPA di TESTA-Pickled cabbage, radish, parsley |
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| Mains |
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| COLUMBIA RIVER KING SALMON -
Lady peas, baby spinach, cherry tomatoes, meyer lemon |
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| BERKSHIRE PORK CHOP -Collard greens, heirloom peas, "smoked" apple |
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| WOOD OVEN ROASTED CHICKEN & LITTLE NECK CLAMS -
Potato confit, roasted shallots, pole beans, natural jus |
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| CAP of BEEF -
Cauliflower, heirloom tomato confit, trumpet royale mushroom |
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| COLORADO BEEF SHORT RIBS -
Local polenta, Swiss chard, pearl onion |
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| HOUSE MADE POTATO GNOCCHI -Smoked sumburst farms trout, boiled p-nuts, kale, lemon |
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| ALASKAN HALIBUT -Artichoke, fennel, olive, grapefruit |
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| PEKING DUCK BREAST -Chanterelle mushrooms, fava beans, pickled figs |
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| Le Vigne exclusively serves Kahwa Roasting Company coffee & espresso and Mighty Leaf hot and iced teas. |
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