barbecued carrots, country ham, horseradish, mustard, oyster mushrooms, garlicky breadcrumbs
vie charcuterie: country pate, calabrese salami, coppa, rye toast, pickles, preserves and mustard
domestic cheese plate: served with seasonal preserves, dried fruit and nut crostini. choice of three
traders point creamery "red barn," cow's milk, zionsville, in / cypress grove "humboldt fog," goat's milk, arcata, ca / sartori cheese "dolcina gorgonzola," cow's milk, plymouth, wi / uplands cheese, "pleasant ridge reserve," raw cow's milk, dodgeville, wi / cedar grove cheese "donatello," sheep's milk, plain, wi
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.