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 — august 2008 menu
5-course — $135/person
(everything is included: food, wine, service & tax)
nibbles
prosecco
chilled roasted zucchini soup
fried capers
zaca mesa —
roussanne — santa inez valley,
ca 2004
pink beet sonata
beet-green mousse with Vermont maple-smoked cheddar
slow-roasted pink beets
stella —
grignolino d'asti piedmont, italy 2007
fresh corn salad with shiitake mushrooms
roasted walnuts and white truffle oil
settori —
dettori bianco, vermentino, romangia, sardegnia 2006
potato-parmesan gnocchi with heirloom tomatoes, green olives and
smoked cheese
or
polenta napoleon with robiola and grilled summer vegetable ratatouille
castello di luzano —
oltrepo pavese, bonarda, italy 2005
summer fruit tarts with lemon balm gelato
cointreau sabayon
coffee & tea
gourmandises
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.
|
