Vis-a-Vis Restaurant

Celery roots, chimichurri and sunny side ups

Served with maple syrup glazed pork belly and crispy skin potatoes.

Andouille sausage, mushrooms, pico de gallo salad and pepper jack cheese.

Feta, spinach, olives, tomatoes and caper hollandaise.

Choice of white chocolate or orange zest mix.

Two poached eggs served over draniki with lox and avocado.

8 oz grilled skirt steak, farm eggs and anson mills polenta fries.

Chili mayonnaise, pickles, bacon and aged cheddar.

Two sunny side eggs served on top of prime short ribs and sauteed spinach.

Ahi tuna marinated with avocado wasabi cream and sesame crisps.

Frisee, crispy smoked bacon, quail eggs served with pomegranate dressing.

Red and yellow beef steak tomatoes, lakeville arugula and balsamic glaze.

Black Angus skirt steak, papaya, Thai basil, mango, peanuts

Tomatoes, cucumber, onion, olives, feta cheese, Italian dressing.

French fries, mixed greens.

Swiss cheese, pickles, mixed greens and French fries.

Porcini mushroom and truffle cream sauce.

Chive mashed potatoes and house-made sauce.

Served with homemade potato chips.

Slow braised short rib served with truffle polenta.

Chargrilled octopus served with Mediterranean salad, goat cheese.

Served with wild mushroom couscous.

Slow braised short rib served with truffle polenta.

Choice of Potato, Sweet Cherry or Cottage Cheese

Mashed potatoes and house-made sauce.

Slow-braised short rib served with creamy polenta.

Served with wild mushroom couscous.

Pelmeni with creamy porcini sauce.

Choices of potato, raspberry jam, sweet cheery, or cottage cheese.