LeVigne Lunch Menu
Early summer 2009
Baby Head Lettuce
Red onion, black walnuts, pecorino romano, roasted garlic/red wine vinaigrette
Baby Arugula Salad
Point Reyes blue cheese, marcona almond, GA peach/bacon dressing
Cauliflower Soup
Cured pork belly, sorrel, cr\u00e8me fraiche
Crispy Calamari
House cured olives, grilled lemon vinaigrette
Pommes Frites
Summer truffle aioli, sarvecchio
House cured bresoala
Mint, lemon, parsley, olive oil, Wisconsin parmesean
Flatbreads
Duck confit, pickled cherries, smoked gouda
Smokey Mountain prosciutto, roasted peach, parmesean, balsalmic vinegar
Margarita
Sandwiches
\u201cFried Bologna\u201d
homemade mortadella, mustard, and sourdough
LeVigne Reuban
Sauerkraut, pickled raddicchio, provolone, ciabatta
Egg Salad
Pickled vegetables, sourdough
Add Benton\u2019s bacon
Jumbo Lump Crab Cake
Remolude, crisp romaine, heirloom tomato, English muffin
Mains
Columbia River King Salmon
Lady peas, baby spinach, cherry tomatoes, Meyer lemon
Berkshire Pork Loin
Collard greens, heirloom peas, \u201csmoked\u201d apple
Wood Oven Roasted Chicken
Potato confit, roasted shallots, pole beans, natural jus
Flat Iron Steak
Cauliflower, tomato confit, oyster mushrooms
Beef short ribs
Local polenta, Swiss chard, pearl onions,
House made potato gnocchi
Smoked sunburst farms trout, boiled p-nuts, kale, lemon
Diver Scallops
Vanilla cream corn, brocollini, roasted blueberry compote
LeVigne Dinner menu
Early summer 2009
Soups and salads
Baby Head Lettuce
Red onion, black walnuts, pecorino romano, roasted garlic/red wine vinaigrette
Baby Arugula Salad
Point Reyes blue cheese, marcona almond, GA peach/bacon dressing
Cauliflower Soup
Cured pork belly, sorrel, cr\u00e8me fraiche
Duck Consomme
Duck foie gras, cherry, young mustard
Starters
House Cured Bresaola
Mint, lemon, celery, sourdough
Beef short ribs
Local polenta, swiss chard, pearl onions
Diver Scallop
Vanilla cream corn, roasted blueberry compote
Coppa di Testa
Pickled cabbage, radish, parsley
Mains
Columbia River King Salmon
Lady peas, baby spinach, cherry tomatoes, meyer lemon
Berkshire Pork Chop
Collard greens, heirloom peas, \u201csmoked\u201d apple
Wood Oven Roasted Chicken
Potato confit, roasted shallots, pole beans, natural jus
Cap of Beef
Cauliflower, heirloom tomato confit, trumpet royale mushroom
Beef short ribs
Local polenta, Swiss chard, pearl onion
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Final Lunch and Dinner Menu
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| Category: | Uncategorized. |
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| Upload Date: | 07/15/2009 |
| Copyright: | Attribution Non-commercial |
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