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Menu
Valentines Day Menu 4Main Menu 4
Valentines Day Menu
$105 Four Course Dinner, $150 with Wine Pairing. Tuesday, February 14 in Vue 1913
Amuse Bouche
Tomato, horseradish, lemon. Wine Pairing: Sauvignon Blanc, Cakebread, Napa Valley
First Course
Wine Pairing: White Blend, Pine Ridge, White Blend, Chenin Blanc+Viognier, Napa Valley. Choice of one dish
Warm Potato Vichyssoise
Snipped chive, onion crumble
Tartine
Clam, pork belly, confit tomato, parsnip, fines herbes
Strawberry Salad
Arugula, almond brittle, goat cheese, champagne vinaigrette
Second Course
Wine Pairing: Pinot Noir, Raptor Ridge, Pinot Noir, Willamette Valley. Choice of one dish
Filet*
5oz filet Oscar, whipped potatoes, charred broccolini
Duck Confit Carbonara
Guanciale, pecorino romano, egg
Miso Salmon*
Wilted spinach, black rice, citrus beurre blanc
Zucchini Rollatini
Ricotta, burrata, pomodoro, basil oil
Third Course
Wine Pairing: Vidal, Triggs, Vidal 'Reserve', Ontario
The Chocolate Cherry
Chocolate mousse, cherry cream, chocolate cherry pan de gene, cherry gelee, cherry kirsh compote
Vanilla Créme Brule
Vanilla brule, fresh raspberries, almond tuile
Main Menu
Vue 1913 offers guests a comfortable and stylish setting for a leisurely meal designed with only the love of food in mind
Simply Cooked
Warm Brussels Caesar
15.00
Shaved brussels sprouts, baby kale, lardon, grana padano, cornmeal-crisped white anchovy
Saffron Arancini
16.00
Lightly fried risotto, pomodoro, pecorino, cherry tomato
Southern Fried Quail
16.00
Cornbread pumpkin waffle, maple-balsamic glaze, pumpkin butter, toasted pepitas
Hudson Valley Foie Gras Pb&J
31.00
Brambleberry buttermilk biscuit, raspberry gelée, peanut butter powder
Maine Lobster Bisque
24.00
Butter-poached lobster, sherried chantilly, chives
Grilled Mozzarella
18.00
Prosciutto, swiss chard, heirloom tomato, fennel, basil, extra virgin olive oil, tomato water
Signature Cold
Wagyu Tartare*
31.00
House made butter saltine, truffle, quail egg, dijon, capers
Asheville Harvest
15.00
Hydro bibb, radicchio, butternut squash, almonds, pickled cherries, smoked feta, maple dijon vinaigrette
Deviled Eggs and Caviar*
25.00
Crème fraîche, everything bagel topping, garlic, chives
The Garden
13.00
Arcadian harvest greens, pickled red onion, tomato, radish, cucumber
Entrée
Benne Seed Crusted Sea Bass
Field peas, okra, sweet corn, sweet pepper, uni butter
Vegetable Risotto
28.00
Chef's daily creation
Filet Mignon*
65.00
Potato purée, seasonal vegetables, rosemary-balsamic reduction
Wagyu Filet*
98.00
Wild mushroom duxelles, foie gras powder, pancetta crisp, whipped potatoes, rosemary jus, puff pastry
Berkshire Pork Tenderloin*
40.00
Spiced apple, honey roasted carrots, toasted almond, parsnip potato purée, brown butter demi-glace
Roasted Joyce Farms Chicken
30.00
Toasted farro, sweet potato, root vegetable, arugula, roasted grape, caramelized onion jus
Carolina Gold Braised Short Rib
50.00
Honey & goat cheese grits, benton's bacon, braised kale, honey mustard jus
Lobster Conchiglie
55.00
House made conchiglie pasta, three cheeses, sweet peas, lemon essence, gruyère streusel
Elk Tenderloin*
78.00
New potatoes, parsnip purée, cardamom soil, seasonal vegetables, demi-glace
Enhancements
can be added to an entrée of your choosing
Lobster
Foie Gras
25.00
Scallops
26.00
Chef's Mushroom Blend
12.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
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