I ordered the Shrimp and Grits, which consisted of head-on blue prawns, a grits cake, a poached egg with spicy tomato sauce, garnished with slices of pickled okra. The prawns were fat and succulent, the egg was perfectly poached with a nice runny yolk, the grits cake had a creamy center, while the sauce gave just the right kick. My son had the Buckwheat Crêpes filled with scrambled eggs, topped with black truffle and hollandaise. A rich but delightful dish. I was seriously impressed how the buckwheat crêpes were earthy in flavor, yet still retained an airy lightness. The eggs stuffed inside were very fluffy and the hollandaise was like none I have ever tasted; almost like whipped cream. A genius combination from Executive Chef Allison Jenkins.
I was curious to try the “Snickers” Macaroons with salted caramel and hazelnut for a final bite, but really there was just no more room. If you can make it in to la V by Christmas Eve, try Chef O'Leary's "12 Desserts of Christmas" available only for the holiday season. O'Leary's interpretation of the classic Christmas carol is represented by twelve consecutive days of different desserts. For example, on December 19 the "Maids-a-milking" are depicted through a Mill-King (the regional creamery) Trifle with bourbon milk ice cream, rosemary caramel and sea salt popcorn. The extent of O'Leary's imagination is quite impressive. Whatever your celebration, la V will make your memorable milestone complete.