An open window allows a glimpse into the kitchen where Viera sous chef Geoff Boehme and chef/owner Ben Porter create their masterpieces.
Viera co-owner Angela Porter greets guests with a warm smile;
“pork two ways” features a perfectly grilled pork loin and braised pork belly over rice spaetzle, cardamom-carrot purée and bok choy;
Josh Mason shaking up a cocktail;
carrot cake served with a vanilla caramel and honey ginger ice cream and sprinkled with candied nuts;
Chef Porter
Fernandes wiping the rim a dish before service
Wagyu beef skirt steak with black garlic aioli, house smoked potatoes, grilled asparagus and caper salsa verde.
Mini chocolate whoopie pie and a petite trifle layered with chocolate mousse, vanilla pastry cream, chocolate cookie crumble and fresh raspberries.
sous chef Geoff Boehme at the grill;
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;
Antonella Fernandes decanting a bottle of wine tableside.
Boehme slicing beef;
Chef Porter plating sea scallops.
Lynne Fox and a serving of oysters she harvested that morning from her grant in Cape Cod Bay;