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Eat

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—  MENU  —

 

Appetizers

—  Half Dozen Oysters  —
east coast oysters, house accompaniments
MP

—  Charcuterie  —
locally made charcuterie, house pickles
$25/$37

—  Corn Potage  —
fingerling potato, roasted red pepper, escarole
$12

—  Frisee Salad  —
poached egg, lardons, mustard vinaigrette
$15

—  Grilled Shrimp  —
crab croquette, smoked pepper sofrito
$17

—  Calamari  —
heirloom tomato, caper, lemon fond
$18

—  Steak Tartare  —
poached egg, lardons, rose mustard
$18

Mains

—  Root Vegetable Cassoulet  —
white bean, edamame, truffle bread crumb
$22

—  Blackened Rainbow Trout —
corn succotash, charred eggplant puree
$27

—  Perch Almondine  —
french beans, wild rice
$28

— Butter Roasted Scallops  —
DuPuy lentil, carrot and fennel puree
$35

—  Red Eye Chicken  —
wilted greens, garlic crushed potato
$26

—  Braised Lamb Shoulder —
roasted mushroom, celeriac puree, porcini jus
$28

—  The Big Vic Burger  —
house ground patty, caramelized onion, aged cheddar, bacon, russian dressing
$23

—  8 oz Beef Tenderloin  —
sweet potato pave, baby vegetables, parsley puree
$48

Sides

—  House Cut Fries  —
creole garlic aioli
$10

—  Brussels Sprouts —
double smoked bacon
$10

—  Tomato Gratin  —
heirloom tomato, smoked cheddar, panko
$12

Dessert

—  Praline  —
hazelnut praline mousse, milk chocolate chantilly, crunch hazelnut praline base
$12

—  Pur Noir—
flourless chocolate biscuit, mousse, chocolate nibs, 70% grand cru chocolate
$12

—  Lemon Meringue Tart —
lemon cream, sweet meringue, crunchy pastry base
$12

 


Executive Chef Lanny MacLeod

 

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