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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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CRISPY CALAMARI -
House cured olives, grilled lemon vinaigrette |
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POMMES FRITES - Summer truffle aioli, sarvecchio |
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HOUSE CURED BRESOALA - Mint, lemon, parsley,
olive oil, Wisconsin parmesean |
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Wood Oven Flatbreads |
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DUCK CONFIT -
Pickled cherries, smoked gouda |
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SMOKEY MOUNTAIN PROSCIUTTO -
Roasted peach, parmesean, balsalmic vinegar |
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MARGERITA -Vanilla cream corn, roasted blueberry compote |
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| Sandwiches |
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FRIED BOLOGNA -Homemade mortadella,
mustard, and sourdough |
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LEVIGNE REUBEN -Sauerkraut, pickled raddicchio,
provolone, ciabatta |
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EGG SALAD -Pickled vegetables, sourdough,
Benton's bacon |
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JUMBO LUMP CRAB CAKE -Remolude, crisp
romaine, heirloom tomato, English muffin |
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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 -
Potato confit, roasted shallots, pole beans, natural jus |
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FLAT IRON STEAK -
Cauliflower, tomato confit,
oyster mushrooms |
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| 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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DIVER SCALLOPS - Vanilla cream corn,
broccollini, roasted blueberry compote |
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| Le Vigne exclusively serves Kahwa Roasting Company coffee & espresso and Mighty Leaf hot and iced teas. |
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