Sample Menu

Our menu changes — with the seasons, the weather, and the wind. It is frequently rewritten so there will always be a little surprise for our guests. Here is a sampling of the dishes you may discover during your visit.

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