Friday - Saturday: 11am - Midnight    Sunday: 4pm - 11pm
Monday, Tuesday, Wednesday & Thursday: 11am - 11pm
Kitchen

Kitchen

Chef Stephen Carroll and his staff prepare all food from scratch, using fresh, high-quality ingredients. While we are inspired globally, we source locally, with meats, produce, and cheeses often delivered directly from the Farmers and Artisans themselves. We offer a few signature items such as Moules-Frites, Steak-Frites, Cheeseboards, and the V Burger, along with a seasonal menu that changes quarterly.

Serving our Spring Menu.  Entrees on the dinner menu include Au Poivre Duck Breast, Heritage Pork Belly, Arctic Char and Chive Tagliatelle. Starters include just harvested Grilled Asparagus and the return of. . . the Goblet of Bacon!

The Spring V Burger is: Maple Leaf Farm Duck and Highland Spring Farm Beef, beet goat cheese, radish, frisée, and cherry aioli on Madison Sourdough roll. It’s seriously good.

 

Lunch MenuDinner Menu

BrasserieV-Lunch-MenuView the Lunch Menu (pdf)

BrasserieV-Dinner-MenuView the Dinner Menu (pdf)