barbecued carrots, country ham, horseradish, mustard, roasted mushrooms, garlicky breadcrumbs
foie gras mousse, pain d'epices, mead gelée, slow-roasted red onion, apple puree
vie charcuterie: country pate, finocchiona 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 // sartori cheese "dolcina gorgonzola," cow's milk, plymouth, wi // cedar grove cheese "montague," cow's and sheep's milk, plain, wi // nettle meadow farms "kunik," cow's and goat's milk, warrensburg, ny
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.