Va de Vi Bistro & Wine Bar Restaurant Menu | Walnut Creek, CA 94596 (925) 979-0100 - Food Reviews and Images

Va de Vi Bistro & Wine Bar Menu

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Menu
Soup
	1 2 3 4 5 A Shot Glass of Butternut Squash Bisquash with curry-basil oil
Cool Plates
	1 2 3 4 5 Heats of Palm and Prawn Salad Frisee, Shaved Hearts of Palm, Avocado, Grilled Prawns, Vanilla Bean Vinaigrette
	1 2 3 4 5 Ahi Tartare with wasabi tobiko, pickled cucumbers and sesame rice crackers
	1 2 3 4 5 Thai Chicken-Green Papaya Salad Grilled Chicken Breast Tossed with green papaya and julienne cucumbers, and spicy peanut dressing
	1 2 3 4 5 Lola Rossa Salad with manchego cheese, serrano ham, asparagus and spanish sherry vinaigrette
	1 2 3 4 5 Vdv Nicoise Salad Grilled Rare Tuna, Lolla Rossa Lettuce, Banana Fingerling Potatoes, Nicoise Olives, Hard Boiled Egg and Fried Capers
Pasta and Risotto
	1 2 3 4 5 Strozzepretti Bolognese Strozzepretti Pasta Tossed with bolognese sauce, topped with grilled sardinian sausage and ricotta salatta
	1 2 3 4 5 Prawn Puttanesca Oven Roasted Prawns Over Angel Hair Pasta with puttanesca sauce, arugula, goat cheese and extra virgin olive oil
	1 2 3 4 5 Shrimp Risotto Sauteed Shrimp with oven roasted tomatoes and finished with bottarga, lemon oil and fried basil
	1 2 3 4 5 Artichoke-Rictta Ravioli Filled with fresh artichokes, lemon zest and herbs, served with corn butter scented with basil oil and parmigiano reggiano
	1 2 3 4 5 Wild Mushroom, Risotto with grilled sweet onions, pecorino romano and fried sage
Sides and Vegetables
	1 2 3 4 5 Bloomsdale Savoy Spinach Sauteed with garlic, lemon and toybox tomatoes
	1 2 3 4 5 Croquettes De Jamon Yukon Gold Potato Puree with serrano ham and grilled sweet onions. with romesco sauce and smoked paprika aioli
	1 2 3 4 5 Tempura Sweet Onion Rings Sweet Onions Dipped In Tempura Batter, Crusted with panko finished with truffle oil and side of louie sauce
	1 2 3 4 5 Grilled Santa Barbara Asparagus with fried shallots, remoulade and blood orange oil
	1 2 3 4 5 Peas-n-Nuts A Blend of Crunchy Japanese Wasabi Peas and Oven Roasted Spanish Marcona Almonds
	1 2 3 4 5 Umbrian Farro with knoll farms green garlic, artichoke hearts and tomatoes
Meat and Poultry
	1 2 3 4 5 Duck Confit Star Anise Scented Duck Leg Confit with hoisin, plum sauce and steamed petite buns
	1 2 3 4 5 Grilled Grass Fed Organic Rib Eye with gorgonzola dolce, saba, grilled torpedo onions and banana fingerling potatoes
	1 2 3 4 5 Singaporean Style BBQ Pork Belly Black Soy and Honey Glazed Kurobuta Pork Belly with green papaya salad
	1 2 3 4 5 Korean Style Barbecue Kobe Beef with green papaya salad and house-made kim-chee
	1 2 3 4 5 Organic Grass Fed Hanger Steak steak with cicerchia, wild mushroom ragout, sweet onions and sage
Seafood
	1 2 3 4 5 Grilled Hawaiian Mahi-Mahi Grilled Hawaiian Mahi-Mahi Served with thai red curry sauce, papaya-mint relish and garlic fried jasmine rice
	1 2 3 4 5 Smoked Salmon Crab Roll with ikura, crème fraiche and pickled red onions
	1 2 3 4 5 Grilled Alaskan Halibut with umbrian lentils, oven roasted tomatoes and red torpedo onions, finished with Romesco sauce and extra virgin olive oil
	1 2 3 4 5 Shrimp-Avocado Lumpia with ponzu, pickled ginger and wasabi crème
	1 2 3 4 5 Tuna, Tataki Style Seared Sashimi Grade Tuna served with nori wrapped cha soba noodles, tamari and wasabi oil
	1 2 3 4 5 Ahi Tempura Roll with wasabi-orange cream and ponzu
	1 2 3 4 5 Seared Miso Marinated Alaskan Black Cod with soy glaze, wasabi butter, potato croquette and ocean salad
	1 2 3 4 5 Crispy Fresh Monterey Bay Calamari Monterey Bay Calamari with remoulade and romesco sauce
	1 2 3 4 5 Seared Day Boat Scallops with meyer lemon butter and sautéed arugula
	1 2 3 4 5 Grilled Tiger Prawns with thai red curry-basil sauce
	1 2 3 4 5 Dungeness Crab Cakes with citrus butter, aioli and avocado
LUNCH
Soup
	1 2 3 4 5 A Shot Glass of Butternut Squash Bisque with curry-basil oil
Cool Plates
	1 2 3 4 5 Hearts of Palm and Prawn Salad Frisee, Shaved Hearts of Palm, Avocado, Grilled Prawns, Vanilla Bean Vinaigrette
	1 2 3 4 5 Ahi Tartare with wasabi tobiko, pickled cucumbers and sesame rice crackers
	1 2 3 4 5 Thai Chicken-Green Papaya Salad Grilled Chicken Breast Tossed with green papaya and julienne cucumbers, and spicy peanut dressing
	1 2 3 4 5 Lola Rossa Salad with manchego cheese, serrano ham, asparagus and spanish sherry vinaigrette
	1 2 3 4 5 Vdv Nicoise Salad Grilled Rare Tuna, Lolla Rossa Lettuce, Banana Fingerling Potatoes, Nicoise Olives, Hard Boiled Egg and Fried Capers
Burger and Sandwiches
	1 2 3 4 5 Va De Vi Burger Ground Kobe Beef, Secco Jack Cheese, Apple-Wood Smoked Bacon, On A Soft Roll with root chips
	1 2 3 4 5 Croque Monsieur Grilled Brioche with parma prosciutto, mascarpone and ementhaler swiss cheese served with house made root chips
	1 2 3 4 5 Tuna Melt with arugula roasted hawaiian yellowfin tuna blended with basil aioli, finished with melted mezzo secco and house-made root chips
	1 2 3 4 5 Grilled Chicken Breast on Pugliese with basil mayonnaise and root chips
	1 2 3 4 5 Dungeness Crab Club Triple Decker Crab Salad on Grilled Brioche, Tomato, Applewood Smoked Bacon and Lettuce
Pasta and Risotto
	1 2 3 4 5 Wild Mushroom Risotto with grilled sweet onions, pecorino romano and fried sage
	1 2 3 4 5 Prawn Puttanesca Oven Roasted Prawns Over Angel Hair Pasta with puttanesca sauce, arugula, goat cheese and extra virgin olive oil
	1 2 3 4 5 Strozzepretti Bolognese Strozzepretti Pasta Tossed with bolognese sauce, topped with grilled sardinian sausage and ricotta salatta
	1 2 3 4 5 Artichoke-Ricotta Ravioli Filled with fresh artichokes, lemon zest and herbs, served with corn butter scented withbasil oil and parmigiano reggiano
	1 2 3 4 5 Shrimp Risotto Sauteed Shrimp with oven roasted tomatoes and finished with bottarga , lemon oil and fried basil
Sides and Vegetables
	1 2 3 4 5 Umbrian Farro with knoll farms green garlic,artichoke hearts and tomatoes
	1 2 3 4 5 Tempura Sweet Onion Rings Sweet Onions Dipped in Tempura Batter, Crusted with panko, finished with truffle oil and side of louie sauce
	1 2 3 4 5 Bloomsdale Savoy Spinach Sauteed with Garlic, Lemon and Toybox tomato
	1 2 3 4 5 Croquettes De Jamon Yukon Gold Potato, Puree, Serrano Ham, Grilled Sweet Onions with romesco sauce and smoked paprika aioli
	1 2 3 4 5 Grilled Santa Barbara Asparagus with fried shallots, remoulade and blood orange oil
	1 2 3 4 5 Peas-n-Nuts Blend of Crunchy Wasabi Peas and Oven Roasted Spanish Marcona Almonds
Meat and Poultry Duck Confit Star Anise Scented Duck Leg Confit
	1 2 3 4 5 Duck Confit Star Anise Scented Duck Leg Confit with hoisin, plum sauce and steamed petite buns
	1 2 3 4 5 Organic Grass Fed Hanger Steak with cicerchia, wild mushroom ragout, sweet onions and sage
	1 2 3 4 5 Korean Style Barbecue Kobe Beef with green papaya salad and house-made kim-chee
	1 2 3 4 5 Grilled Grass Fed Organic Rib Eye with gorgonzola dolce, saba, grilled torpedo onions and banana fingerling potatoes
	1 2 3 4 5 Singaporean Style BBQ Belly Black Soy and Honey Glazed Kurobuta Pork Belly with green papaya salad
Seafood
	1 2 3 4 5 Grilled Hawaiian Mahi-Mahi Grilled Hawaiian Mahi-Mahi served with thai red curry sauce, papaya-mint relish and garlic fried jasmine rice -
	1 2 3 4 5 Grilled Alaskan Halibut with umbrian lentils, oven roasted tomatoes and red torpedo onions, finished with romesco sauce and extra virgin olive oil
	1 2 3 4 5 Crispy Fresh monterey Bay Calamari with remoulade and Romesco Sauce
	1 2 3 4 5 Seared Day Boat Scallops with meyer lemon butter and sautéed arugula
	1 2 3 4 5 Ahi Tempura Roll with wasabi-orange cream and ponzu
	1 2 3 4 5 Seared Miso Marinated Black Cod Alaskan Black Cod with soy glaze, wasabi butter, potato croquette
	1 2 3 4 5 Dungeness Crab Cakes with citrus butter, aioli and avocado
	1 2 3 4 5 Grilled Tigeer Prawns with thai red curry-basil sauce
	1 2 3 4 5 Shrimp-Avocado Lumpia with ponzu, pickled ginger and wasabi crème
Desserts - Decadent Desserts
	1 2 3 4 5 Valrhona Chocolate Souffle with creme anglaise and chantilly cream (thirty minute preparation time)
	1 2 3 4 5 Vanillia Bean Leche Flan A Rich, Velvety and Creamy Spanish Inspired Dessert Served with house made cookies
	1 2 3 4 5 Strawberry-Rhubarb Crisp Washingoton State Rhubarb, Strawberries, Macerated with lemon juice, topped with streusel and vanilla bean gelato
	1 2 3 4 5 Macadamia Nut Cream Tartlet Buttery Crust Filled with macadamia nut custard, garnished with caramel and chocolate sauces
	1 2 3 4 5 Profiteroles Light and Flakey Pastries filled with vanilla bean pastry cream, served with bittersweet chocolate and caramel sauces
	1 2 3 4 5 Dressert Tasting for Two miniature Versions of our Four Most Popular Desserts
	1 2 3 4 5 Artisan Gelato or Sorbet with a house made cookie flavors change often please check with your server for today’s selections
Artisanal Cheese Plates accompanied with abbamele, wild flower honey, pugliese, and pane carasau
	1 2 3 4 5 Idiazabal, Spain Naturally Robust and Sharp with a dry, crumbly texture. sheep’s milk
	1 2 3 4 5 Purple Haze Chevre, Usa Sweet from Lavender Buds Mixed with wild fennel pollen, goats milk
	1 2 3 4 5 Pierre Robert, France Luxurious Triple Creme, Soft Ripened, Cows Milk, Rich and Creamy Smooth
	1 2 3 4 5 Ewe’s Blue, Sheeps Milk, Usa Roquefort Style Blue from Old Chatham Company in Hudson Valley New York
	1 2 3 4 5 Fourme d’ Ambert, Belgium Semi Firm, Blue Molded Cheese, Infused with sauternes wine, sharp with residual sweetness
	1 2 3 4 5 Speziato Al Tartufo, Italy Soft Solid, Cows Milk, Infused with black truffles and dusted with spices.

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