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This Week's Four Course Menu at Vino e Vivo

 
 
163 Water Street
Exeter NH 03833
Phone: 603-580-4268
 
This Week's Four Course Menu at Vino e Vivo
 
Vino e Vivo is changing up its four-course prix fixe menu with optional wine pairing. As we move from Winter into Spring, we are starting to see some of the Spring vegetables arrive and Jackson has incorporated them into his new menu. The menu will be offered for the next two weekends
 
We will be offering one seating on Friday and Saturday nights, limited to eight people per seating. Dinner will start at 6:30pm and we ask that you arrive by 6:15pm.
 
The cost is $100 per person and the optional wine pairing is $30 per person.
 
And don't forget that we offer a selection of Scotches, Bourbons, Whiskies and Cognac for you to enjoy before or after your meal.
 
Unfortunately, we are unable to accommodate dietary restrictions or substitutions.
First - Northeast Family Farms steak tartare, pickled green garlic, tempered egg yolk gel
 
Our first course is steak tartare made from finely chopped beef tenderloin from North East Family Farms. It is served with egg yolks cooked sous vide for 1 hour at 64 degrees celsius and green garlic that has been sweet pickled. It is topped with celery leaf and crispy cauliflower "chips", pickled mustard seed and served with a house-made Turkish flat bread called Yufka.
 
Wine Pairing – Fatalome Teres Rosé Primitivo 2019 Puglia, Italy
Second - Gnocchi, romanesco cauliflower, roasted artichoke, carrot veloute
 
Our second course is composed of house-made gnocchi, served in a savory carrot velouté. The carrot veloute is seasoned lightly with coriander. It is accompanied by an artichoke heart cooked in barigoule liquid and then seared and romanesco cauliflower is finished with vegetable stock and butter. The dish is finished with herbs, pea shoots, and nasturtium leaves.
 
Wine Pairing – Moncaro Castelli di Jesi Classico Verdicchio 2018, Marche, Italy
 
Third - New England Fishmonger scallops, white asparagus, chestnut mushrooms, Oscietra caviar
 
Our third course is roasted New England Fishmongers' Cape Cod Scallops. This is served with white asparagus poached in olive oil and Meyer lemon rind, and roasted chestnut mushrooms from Dunk's Mushrooms. It is served with two sauces; a coulis made from tarragon, parsley, chervil and white asparagus, and a sauce made from buttermilk that has been split with chive oil. The dish is served with classic Oscietra caviar.
 
Wine Pairing – Bruno Giacosa Roero Arneis 2018 Piedmont, Italy
Fourth - Caramelized milk cookie, clementine, sweet woodruff custard, honeyberry sorbet
 
The final offering is a whipped custard that has been infused with sweet woodruff. With it we have clementine sections, a sorbet made from honeyberries or "haskaps", and a crisp that is made from three ingredients; milk, sugar and a little baking soda. We bake them very slowly into a texture similar to meringue.
 
Wine Pairing – Chateau Haut Charmes Sauternes 2018 Bordeaux, France