vie charcuterie: pate, finocchiona salami, fromage de tête, rye toast, pickles, preserves and mustard
domestic cheese plate: served with seasonal preserves, dried fruit and nut crostini
jasper hill creamery "moses sleeper," cow's milk, greensboro bend, vt // hook's cheese "barneveld blue," goat's milk, mineral point, wi // carr valley "caso bolo," cow's, sheep's and goat's milk, la valle, 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.