Take an Exclusive First Look at laV's Initial Menu

laV, the new wine-focused and Provencal-inspired restaurant on East 7th, shares an exclusive first look at their soft opening menu. Power trio co-owner and sommelier Vilma Mazaite, executive chef Allison Jenkins, and executive pastry chef Janina O'Leary have designed a dinner menu focused on Mediterranean classics that make ample use of their Wood Stone oven. Entrees include a wood oven bouillabaisse and a chicken for two with prices ranging from prices run from $26 - $72 for a 24 oz bone-in strip steak to share. Dessert runs the gamut from a classic tarte tartin to O'Leary's signature donuts.

laV will launch brunch soon after opening, but there is no set menu yet. Friends and family dinners kick off tomorrow, February 27, and the official opening is currently set for Thursday, March 6. Jenkins plans to change the menu frequently with the seasons; the full opening menu is below.

la V DINNER / FEBRUARY 27, 2014

APPETIZERS
la quercia speck, pickled turnips, watercress 11.
fluke crudo, winter citrus, fried capers, fennel pollen 12.
endive & watercress salad, valdeon blue, pear, cider vinaigrette 12.
petite leaf lettuces, roasted shallot, walnut vinaigrette 11.
chicken liver paté, house mustard, cornichons 10.

SMALL PLATES
grilled baby octopus, tuna sauce, fingerling potatoes 14.
basil escargot, tomato butter & toast 12.
potato & celeriac soup, gala apple, aged cheddar crouton 8.
veal two ways: cheek & sweetbreads with mustard spaetzle & shaved brussels 18.
hand-cut pappardelle, lamb sausage, walnut butter, roasted grapes 15.
farm egg & mushroom raviolo, consommé 13.

ENTREES
wood oven bouillabaisse, squid, clams, blue prawn, rouille 29.
grilled whole fish, fennel confit, olives & preserved lemon m.p.
pan roasted monkfish, beluga lentils, warm beet vinaigrette 26.
grilled lamb t-bones, brown butter turnip puree, olive jus 34.
24 oz bone-in strip steak, cauliflower gratin, cognac sauce 72.
chicken for two, roasted in the wood oven, with potatoes and salsa verde 48.
(please allow 45 minutes)

SIDES
grilled brussels sprouts 6.
rosemary potatoes 5.
mustard spaetzle 6.
cauliflower gratin 6.
pomme puree 5.
garlic spinach 6.

Executive Chef, Allison Jenkins

Dessert/February 27, 2014

tarte tatin
candied pecans, crème fraiche ice cream 9.

olive oil and berry clafoutis
banyuls caramel ice cream 8.

meyer lemon cream
mascarpone, maldon salt shortbread 9.

chocolate delice
honey lavender ice cream 9.

assiette du fromage
house preserves & crackers 18.

warm brioche doughnuts
vanilla bean pastry cream berry jam 9.

house made ice cream and sorbet 8.

Executive Pastry Chef, Janina O'Leary
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