one pound, bone in, molasses braised, creamed collards, fried shallot

BRAISED PORK SHANK

cast iron seared 16oz ribeye loin, charred cipollini onion, mashed potatoes, smothered in vivian’s famous steak sauce

VIVIAN'S STEAK DINNER

MARINATED OLIVES

CHOCOLATE BUTTERMILK PIE

fried potatoes, cabbage, mirepoix, whole grain mustard & guinness sauce, fried eggs

CORNED BEEF HASH

NC flounder, Roma tomato, kalamata olive, daily veg, white wine - lemon butter

PAPILLOTE

calabrian chilli and fig chutney, baguette

SIANO BURRATA

heirloom corn, sweet pepper, zucchini, charred cherry tomato, new potato, w/ side salad

FRITTATA

traditional northern italian olive oil cake with local jupiter grapes and limoncello

TORTA BERTOLINA

stewed heirloom tomato & louisiana purple beans, tarragon, caper berry, fresh tomato, olive oil

NC SWORDFISH

Honey Badger Bakes Cinnamon Roll

house-made pork sausage & bacon, fried eggs, big buttery biscuit, choice of breakfast potatoes or salad

Vivian's Two Egg Breakfast

local greens & herbs, charred hornbacher cheese, smoked crouton, vinaigrette piquant

SALADE de SAISON

Scallop quenelle is a refined French appetizer made from blended scallops, egg whites, and cream, shaped into oval dumplings. This version features a delicate flavor enhanced by lobster stock and fresh herbs, creating a luxurious taste and smooth texture. Here's how to make it at home.

SCALLOP QUENELLE

daily fish filet, fried eggs, house-made bacon, salsa verde, choice of breakfast potatoes or salad

Fisherman's Breakfast

soft scrambled eggs, black trumpet farms mushrooms, brioche, choice of breakfast potatoes or salad

Mushroom Toast

smoked salmon, potato, shallot, cornichon, caviar

NORDIC DEVILED EGG

WALNUT & PECAN POUND CAKE

housemade ladyfinger cookie, lime curd, blackberry, mascarpone

BLACKBERRY TIRAMISU

marinated bean salad, rosemary oil, roasted squash purèe, olive oil poached calabrian chili

BORLOTTI BEANS

fried chicken thigh, housemade sausage gravy, big buttery biscuit, fried eggs

Deep Fried Chicken Biscuit

8oz pork steak - breaded & fried, stewed red cabbage, apple, fingerling potato, mushroom gravy

IBÉRICO PORK SCHNITZEL

daily fish cured & smoked, little gem lettuce, blistered jupiter grapes, crème fraîche dressing

FISH HAM

RABBIT RILLETTES

Preheat your oven to 300°F (150°C). Season the pork shank with salt and pepper. In a large oven-safe pot, heat a little oil over medium-high heat and sear the pork shank on all sides until browned. Remove and set aside.

Prepare the Pork Shank

In the same pot, add chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.

Sauté Aromatics

Return the pork shank to the pot. Add molasses, chicken broth, and fresh thyme. Bring to a simmer, cover, and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender.

Braise the Pork

While the pork is braising, bring a large pot of salted water to a boil. Blanch the collard greens for 2-3 minutes, then drain and set aside. In a saucepan, heat heavy cream over medium heat. Stir in the blanched collards and season with salt and pepper. Cook until heated through, then set aside.

Prepare Creamed Collards

In a small skillet, heat oil over medium heat. Add thinly sliced shallots and fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.

Fry the Shallots

Once the pork is tender, remove it from the oven and let it rest for a few minutes. Serve the braised pork shank over the creamed collards, garnished with fried shallots.

Serve

Pork shank, bone-in

Molasses

Chicken broth

Onion, chopped

Garlic, minced

Thyme, fresh

Salt

Black pepper

Collard greens, chopped

Heavy cream

Shallots, thinly sliced

Flour

Oil for frying

Season the ribeye loin generously with salt and black pepper on both sides. Heat a cast iron skillet over high heat and add olive oil. When the oil is shimmering, add the ribeye and sear for about 4-5 minutes on each side for medium-rare. Remove from skillet and let rest.

Prepare the Ribeye

In the same skillet, reduce heat to medium and add butter. Peel and slice cipollini onions and add them to the skillet. Sauté until caramelized, about 8-10 minutes. Add balsamic vinegar and cook for an additional 2 minutes. Set aside.

Char the Onions

Peel and cut russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter and milk, then mash until smooth. Season with salt to taste.

Make the Mashed Potatoes

In a small saucepan, combine soy sauce, Worcestershire sauce, brown sugar, minced garlic, ground mustard, and black pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes and remove from heat.

Prepare the Steak Sauce

Slice the ribeye and serve on a plate with a generous serving of mashed potatoes, topped with charred cipollini onions. Drizzle with Vivian’s famous steak sauce before serving.

Plate the Dish

Ribeye Loin

Black Pepper

Olive Oil

Cipollini Onions

Butter

Balsamic Vinegar

Russet Potatoes

Milk

Soy Sauce

Worcestershire Sauce

Brown Sugar

Ground Mustard

In a large bowl, combine mixed olives, Greek olive oil, orange zest, chopped oregano, chopped thyme, sliced garlic, red pepper flakes, salt, and black pepper.

Combine Ingredients

Toss the ingredients together until the olives are well coated with the oil and herbs.

Mix Well

Cover the bowl with plastic wrap or transfer the mixture to a jar with a lid. Let it marinate in the refrigerator for at least 2 hours, or ideally overnight to allow the flavors to meld.

Marinate

When ready to serve, bring the olives to room temperature. Enjoy them as an appetizer or a snack.

Mixed olives (green and black)

Greek olive oil

Orange zest

Fresh oregano (chopped)

Fresh thyme (chopped)

Garlic (sliced)

Red pepper flakes

Black pepper (freshly cracked)

In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Crust

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Remove from the oven and let cool.

Roll and Bake the Crust

In a large bowl, whisk together the sugar, cocoa powder, and eggs until smooth. Add the buttermilk, melted butter, and vanilla extract, mixing until well combined.

Make the Filling

Pour the filling into the cooled crust. Bake for 30-35 minutes until the filling is set but still slightly wobbly in the center. Let cool completely before serving.

Bake the Pie

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Make the Chantilly Cream

Slice the pie and serve it topped with a generous dollop of chantilly cream.

Serve the Pie

all-purpose flour

unsalted butter

granulated sugar

salt

cold water

unsweetened cocoa powder

buttermilk

eggs

vanilla extract

heavy cream

powdered sugar

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook until they are golden brown and tender, about 10-15 minutes. Remove from skillet and set aside.

Prepare the Potatoes

In the same skillet, add another tablespoon of olive oil. Add the onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Cook the Mirepoix

Stir in the shredded cabbage and diced corned beef. Cook for another 5 minutes until the cabbage is wilted.

Add Cabbage and Corned Beef

Add the cooked potatoes back into the skillet. Stir in the whole grain mustard and Guinness beer. Mix well to combine all ingredients and let simmer for about 5-10 minutes.

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and fry to your desired doneness.

Fry the Eggs

Plate the corned beef hash and top each serving with a fried egg. Enjoy your corned beef hash warm!

Potatoes, diced

Cabbage, shredded

Onion, diced

Carrot, diced

Celery, diced

Corned beef, diced

Whole grain mustard

Guinness beer

Eggs

Olive oil

Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper or aluminum foil, about 12x12 inches each.

Prepare the Papillote

Place a flounder fillet in the center of each piece of parchment paper. Top each fillet with an equal portion of diced Roma tomatoes, sliced Kalamata olives, and seasonal vegetables.

Layer the Ingredients

In a small bowl, mix together the melted butter, white wine, lemon juice, salt, and black pepper. Drizzle this mixture evenly over each fillet and its toppings.

Season and Add Liquids

Fold the parchment paper over the fish and vegetables, then crimp the edges to seal tightly, creating a packet.

Seal the Papillote

Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake

Carefully open the packets (watch for steam) and garnish with chopped fresh parsley before serving.

NC flounder fillets

Roma tomatoes, diced

Kalamata olives, pitted and sliced

Daily seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

White wine

Unsalted butter, melted

Lemon juice

Fresh parsley, chopped (for garnish)

Slice the baguette into 1-inch thick pieces.

Prepare the Baguette

Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes or until golden brown.

Toast the Baguette

Once toasted, remove the baguette from the oven. Place a generous amount of burrata cheese on each slice.

Assemble the Dish

Top the burrata with Calabrian chili paste, followed by a spoonful of fig chutney. Season with salt and black pepper.

Add Toppings

Garnish

Serve immediately while the baguette is warm.

Burrata cheese

Calabrian chili paste

Fig chutney

Baguette

Fresh basil leaves

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet pepper, zucchini, and new potatoes. Sauté for about 5-7 minutes until the vegetables are just tender.

Prepare the Vegetables

Stir in the heirloom corn and charred cherry tomatoes. Cook for another 3-4 minutes until everything is heated through. Season with salt and black pepper.

Add Corn and Tomatoes

In a bowl, whisk together the eggs, milk, and chopped fresh herbs. Season with a pinch of salt and pepper.

Prepare the Egg Mixture

Pour the egg mixture over the sautéed vegetables in the skillet. Reduce heat to low and cook until the edges begin to set, about 5 minutes.

Combine and Cook

Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes until the frittata is set and lightly golden on top.

Finish Cooking

Remove from the oven and let it cool for a few minutes. Slice into wedges and serve with a side salad.

Braised Pork Shank

Vivian's Steak Dinner

Marinated Olives

Chocolate Buttermilk Pie

Corned Beef Hash

Papillote

Siano Burrata

Frittata

Torta Bertolina

Nc Swordfish

Honey Badger Bakes Cinnamon Roll

Vivian's Two Egg Breakfast

Salade De Saison

Scallop Quenelle

Fisherman's Breakfast

Mushroom Toast

Nordic Deviled Egg

Walnut & Pecan Pound Cake

Blackberry Tiramisu

Borlotti Beans

Deep Fried Chicken Biscuit

Ibérico Pork Schnitzel

Fish Ham

Rabbit Rillettes