Edible Cape Cod

Viera

• Photo by Doug Langeland

  An open window allows a glimpse into the kitchen where Viera sous chef Geoff Boehme and chef/owner Ben Porter create their masterpieces.

• Photo by Doug Langeland

  Viera co-owner Angela Porter greets guests with a warm smile;

• Photo by Doug Langeland

  “pork two ways” features a perfectly grilled pork loin and braised pork belly over rice spaetzle, cardamom-carrot purée and bok choy;

• Photo by Doug Langeland

  Josh Mason shaking up a cocktail;

• Photo by Doug Langeland

  carrot cake served with a vanilla caramel and honey ginger ice cream and sprinkled with candied nuts;

• Photo by Doug Langeland

  Chef Porter

• Photo by Doug Langeland

  Fernandes wiping the rim a dish before service

• Photo by Doug Langeland

  Wagyu beef skirt steak with black garlic aioli, house smoked potatoes, grilled asparagus and caper salsa verde.

• Photo by Doug Langeland

  Mini chocolate whoopie pie and a petite trifle layered with chocolate mousse, vanilla pastry cream, chocolate cookie crumble and fresh raspberries.

• Photo by Doug Langeland

  sous chef Geoff Boehme at the grill;

• Photo by Doug Langeland

  charcuterie board with chilled summer sausage, chicken and olive galantine, Berkshire pork pâté wrapped in bacon, grainy mustard, sweet fig jam, pickled blueberries and hearty slices of cranberry walnut bread, all made in house;

• Photo by Doug Langeland

  Antonella Fernandes decanting a bottle of wine tableside.

• Photo by Doug Langeland

  Boehme slicing beef;

• Photo by Doug Langeland

  Chef Porter plating sea scallops.

• Photo by Doug Langeland

  Lynne Fox and a serving of oysters she harvested that morning from her grant in Cape Cod Bay;