vie charcuterie: pate, country ham, kielbasa, rye toast, pickles, preserves and mustard
domestic cheese plate: served with seasonal preserves, dried fruit and nut crostini
zingerman's creamery "lincoln log," goat's milk, ann arbor, mi // rogue creamery "smokey blue," cow's milk, central point, or // hidden springs creamery "wischago," raw sheep's milk, westby, wi // tulip tree creamery "trillium," cow's milk, indianapolis, in
SOUP AND SALADS
cheddar apple soup, roasted winter radishes, cider-braised pinenuts, golden raisins
vie salad: werp lettuces, pickled summer beans, radishes, garlic and herb vinaigrette, parmesan
shaved asian pears, spinach, pancetta, giardiniera vinaigrette, crispy sauerkraut
Vie, named after the French word for life, offers seasonal, contemporary American cuisine inspired by Western European cultures and rustic fare. Chef and owner Paul Virant focuses on year-round seasonal eating with a menu featuring housemade pickles and preserves. Locally grown, artisan ingredients from Midwestern family farms are showcased.