food & style - no bones! dinner club sample menus



Photographed by Ricky Restiano
Though Southern French and Italian cuisines are the roots of her cooking, the recipes Viviane creates are exuberantly modern, and grounded in a deep love for seasonal, organic ingredients, often supplied by local farmers. Her focus is always flavor, flavor and more flavor...which she coaxes out of her ingredients without excessive reliance on butter or fats. Viviane's cuisine is stylish, simple, and deliciously sensual.
no bones! dinner club — sample menu 5-course — $135/person everything is included: food, wine, service & tax amuse bouche, tea, coffee & gourmandise too! spring artichokes en bariguoule braised in olive oil & white wine bonny doon vineyards, le cigare volant blanc 2006 fresh pea velouté parmesan crisps & tarragon infused oil schweiger vineyards — sauvignon blanc - sonoma, uboldi vineyard 2006 baby watercress and fennel salad with blood oranges and satsuma tangerines cured olive vinaigrette sadriano adami — prosecco di valdobbiandene, italy ricotta gnocchi forest mushrooms & asparagus bonny doon vineyards, imagine, sangiovese & freisa blend 2007 meyer lemon mascarpone cheesecake fresh berries & chestnut honey syrup summer chilled roasted zucchini soup fried capers zaca mesa — roussanne — santa inez valley, ca 2004 heirloom tomato and avocado salad roasted shishito peppers lieb family vineyard — blanc de blanc, long island 2003 pink beet sonata beet-green mousse with Vermont maple-smoked cheddar slow-roasted pink beets stella — grignolino d'asti piedmont, italy 2007 polenta napoleon with robiola and grilled summer vegetable ratatouille castello di luzano — oltrepo pavese, bonarda, italy 2005 white peach & raspberry tiramisu served in highball glasses fall brussels sprouts with yukon gold potato blinis lemon vinaigrette & toasted garlic breadcrumbs schweiger vineyards — sauvignon blanc - uboldi vineyard, sonoma ca 2006 butternut squash velouté brown butter & nutmeg foam montreaux — methode champenoise brut, napa valley ca 1990 parsnip & gorgonzola mousse tomato coulis trespass vineyard — cabernet franc, napa valley ca 2002 winter green mezzalune with maple-smoked cheddar wilted arugula and crispy lemon zest schrader cellars — tofanelli vineyard, old vine charbono, napa valley ca 2003 pear up-side-down cakes pear cognac chantilly & candied sage leaves winter maple-glazed slow roasted root vegetables toasted cumin-citrus vinaigrette & goat milk feta medlock ames — chardonnay, alexander valley, ca 2005 cauliflower velouté roasted leek and white truffle oil montreaux — methode champenoise brut, napa valley ca 1990 roasted beets and apple salad with baby watercress, endives and roasted walnuts apple cider & fennel vinaigrette lucien le moine — bourgogne rouge, france 2004 fettucine with braised leeks and fennel pan-roasted scallions font de la figuera — priorat, spain 2003 warm chocolate fondant cointreau sabayon & candied orange zest menus are subject to change according to fresh produce availability menus can be customized — for more info call Viviane at (845) 365-1599 or email her at viviane@foodandstyle.com .
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