Sample Menu
The Roots of Our Success
Our alliance with local farmers and artisanal producers was an adaptation born of necessity more than 30 years ago when nothing but milk was delivered here. Long before the farm to table movement had a name, we began cultivating fruitful relationships with our neighbors - many of whom have a strong connection to the land and a heritage of self sufficiency. Their dedication yields ingredients unparalleled anywhere else in the world.
The samples below are only a few of the delicacies featured on our complete sample menu.
First Course Selections
Chilled Petals of Veal Tongue Ravigote with Fresh Horseradish
♦ *A Mélange of Spicy Big Eye Tuna with Mango, Avocado, Crispy Shallots and Sake-Yuzu Sorbet
♦ Carpaccio of Herb Crusted Baby Lamb with Caesar Salad Ice Cream
A Quartet of Island Creek Oyster Slurpees
Chilled Maine Lobster in Sherry Vinaigrette with Avocado, Grapefruit, and Crispy Lotus Root
V 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 ($24 Supplement)
Second Course Selections
Braised Rabbit Cacciatora on Creamy Garlic Polenta
A Marriage of Hot and Cold Foie Gras with Sauternes Jelly and House Made Fig Marmalade
*From Our Hen House: Spinach and Cheese Filled Ravioli with Molten-Gold Center
Our Homemade Boudin Blanc (White Sausage) with Sauerkraut Braised in Riesling and Mustard Scented Apple Coulis
*Macaroni and Cheese with Virginia Country Ham and Shaved Black Truffle
Maine Diver's Scallop Sautéed with Capers, Brown Butter and Lemon with Tiny Tomato Gnocchi
Main Course Selections
Pan Roasted Maine Lobster with Braised Baby Bok Choy in a Fragrant Coconut Sauce Perfumed with Lemon Grass
Miniature Filets of Alaskan Halibut Sauté with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings
Parsley-Crusted Elysian Fields Farm Lamb Loin on Braised Lentils Du Puy with Seared Foie Gras
Curry Dusted Veal Sweetbreads with Homemade Apple Sauce, Virginia Country Ham and Pappardelle Pasta
Pepper Crusted Tuna Pretending to be a Filet Mignon,
Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce
Beef Two Ways: A Pecan Crusted Barbequed Short Rib
Paired with a Miniature Filet Mignon Wrapped in Swiss Chard
Medallions of Rabbit Loin Wrapped in House Cured Pancetta
Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Rutabaga Purée
V Artichoke Filled Cappelletti (Little Pasta Hats) with Braised Artichokes Perfumed with Mint
V Indicates Vegetarian Selection
* Indicates Vegetarian Option Available
♦ Indicates Uncooked Preparation
Desserts
A Trio of Classic American Pies in Miniature: Bourbon-Pecan, Apple, and Pumpkin
A Chocolate Mint Fantasy: Our Mint Ice Cream Festooned with Chocolate Streamers
A Painter's Palette of Seasonal Sorbets
A Chocolate Ménage à Trois:Black Forest Mousse Bombe, Chocolate Crème Brûlée and Bitter Chocolate Soufflé
A Checkerboard Terrine of Pistachio and White Chocolate Ice Cream with Blackberry Sauce
Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce
Seven Deadly Sins: A Sampling of Seven of Our Most Decadent Desserts
A Selection of Today's Cheeses (Just Ask for Faira the Cow)
Or
An After Dinner Drink
The Tasting Menu
A Quartet of Island Creek Oyster Slurpees
Nicolas Ulacia e Hijos, Getariako Txakolina, País Vasco, Spain (2007)
A Tin of Sin: American Ossetra Caviar with a Crab and Cucumber Rillette
Haton et Fils, Champagne, Blanc de Blancs, Damery, Brut, France (N.V.)
Maine Diver's Scallop Sautéed with Capers, Brown Butter and Lemon
with Tiny Tomato Gnocchi
Bodegas Laukote, Viura, La Rioja, Spain (2008)
Potato Wrapped Tuna Wellington with Caponata Ravioli and Sauce Béarnaise
Domaine Larue, St.-Aubin Premier Cru, Sur Le Sentier du Clou, Burgundy, France (2005)
Pan Seared Four Story Hill Farm's Pekin Duck Breast on Butternut Squash Risotto with Caramelized Endive
Tardieu-Laurent, Châteauneuf-du-Pape, Cuvée Speciale, Rhône, France (2004)
Our Lilliputian Passion Fruit Dreamsicle
A Duet of Soufflés: Warm Hazelnut and Frozen Raspberry
Cellar Xavier Clua, Garnatxa, Terra Alta, Mil.lennium Dolce, Catalunya, Spain (2005)
(Available for the Entire Party)
St. Valentine's Day Tasting Menu
Black Truffle Dusted Popcorn
Our Tasting Spoon Sampler
A Demitasse of Roasted Red Bell Pepper Soup
Carpaccio of Herb Crusted Baby Lamb with Caesar Salad Ice Cream
Miniature Filets of Black Cod Sauté
with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings
Pan Roasted Maine Lobster with Braised Baby Bok Choy
in a Fragrant Coconut Sauce Perfumed with Lemongrass
Beef Two Ways: A Pecan Crusted Barbequed Short Rib
Paired with a Miniature Filet Mignon Wrapped in Swiss Chard
Panna Cotta Parfait with Red Currant Jelly
A Duet of Soufflés:
Hot Bitter Chocolate and Frozen Raspberry