First Course Selections

Beet Fantasia: Three Varieties of Roasted Beets, Beet Mousse and Citrus Salsa

A Tin of Sin: American Ossetra Caviar with a Crab and Cucumber Rillette

Carpaccio of Herb Crusted Baby Lamb with Tabouli and Rosemary Mustard

Poached Pullet Egg in Oxtail Consomme with Porcini Mushrooms and Shaved Burgundy Truffle

A Melange of Spicy Big Eye Tuna with Mango, Avocado, Crispy Shallots and Sake-Yuzu Sorbet

A Marriage of Hot and Cold Foie Gras with Ice Wine Jelly and Grilled Figs



Second Course Selections

Porcini Dusted Maine Diver Scallop on Cauliflower Puree

Macaroni and Cheese with Virginia Country Ham, Aged Gouda and Shaved Black Burgundy Truffle

Crispy Maryland Crabcakes on Silver Queen Corn with a Trio of Sauces: Garden Sorrel, Classic Tartar and Roasted Red Pepper

Spinach and Cheese Filled Ravioli with Molten-Gold Center
(available with Shaved White Italian Truffles for $85 supplement)

Minced Squab with Virginia Peanuts and Shiitake Mushrooms in Hoisin Sauce with Spears of Belgian Endive

A Fricasse of Maine Lobster with Potato Gnocchi and Curried Walnuts

Nantucket Bay Scallops Saute with Mushrooms, Peppers and Homemade Italian Sausage


Main Course Selections

Pan Roasted Maine Lobster with Baby Bok Choy, Grapefruit and Citrus Butter Sauce

Pan Seared Black Cod with Taggiasca Olive Tapenade in a Garden Minestrone Perfumed with Pernod

Beef Two Ways: A Pecan Crusted Barbequed Short Rib, Paired with a Miniature Filet Mignon Wrapped in Swiss Chard

Veal Parmesan Reincarnated: Prosciutto Wrapped, Pan Roasted Loin of Veal with Spinach Raviolini and Parmesan Broth

Pepper Crusted Tuna Pretending to be a Filet Mignon, Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce

Medallions of Rabbit Loin Wrapped in House Cured Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Rutabaga Purée

Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Country Ham

Parsley-Crusted Elysian Fields Lamb Loin on Lentils Du Puy with Pork Belly

Artichoke Filled Capeletti "Little Pasta Hats" with a Mint Butter Sauce

Crispy Napolean of Exotic Mushrooms in a Mushroom Cappuccino Broth

Millbrook Farm Dry Aged Venison Loin with Braised Fennel, Pickled Cranberries and Celery Root Puree



Dessert Selections
Our Warm Custard Bread Pudding Accented with Solera Vinegar and Pickled Cranberries

Warm Granny Smith Apple Tart with Buttermilk Ice Cream

Ferdinand Point's Classic "Marjolaine" Cake:
Layers of Chocolate and Hazelnut Meringue with Raspberries

A Painter’s Palette of Seasonal Sorbets

A Chocolate Mint Fantasy:
Our Mint Ice Cream Festooned with Chocolate Streamers

Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce

Chocolate Menage a Trios:
Black Forest Mousse Bombe, Chocolate Crème Brûlée and Bitter Chocolate Soufflé

Seven Deadly Sins:
A Sampling of Seven of Our Most Decadent Desserts

A Checkerboard Terrine of Pistachio and White Chocolate Ice Cream
with Blackberry Sauce

For a Selection of Today’s Cheeses Just Ask
for Faira the Cow