Sample Menu

First Course Selections 

 ♦ Carpaccio of Herb Crusted Baby Lamb with Caesar Salad Ice Cream

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

Wild Greenlip Mussels Baked with Herb Butter and Perfumed with Pernod

♦ A Quartet of Maine Oyster Slurpees

Chilled Maine Lobster in Sherry Vinaigrette with Avocado, Grapefruit, Crispy Lotus Root and Pickled Quails Egg 

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

Our Maryland Crabcake with Fried Green Tomato on Sweet Corn Succotash

Crispy Mediterranean Rouget (Red Mullet) with Gazpacho Sauce and Black Olive Tapenade

A Marriage of Hot and Cold Foie Gras with Sauternes Jelly and Local Brandied Peaches

Medallion of Poached Salmon on a Spinach-Filled Tortello

*Macaroni and Cheese with Virginia Country Ham and Shaved Black Summer Truffle

Vitello Tonnato: Chilled, Roasted Loin of Veal with Olives, Capers and Fresh Tuna Sauce

Main Course Selections

Pan Roasted Maine Lobster with Braised Baby Bok Choy in a Fragrant Coconut Sauce Perfumed with Lemongrass  

Miniature Filets of Black Cod Sauté with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings

Mustard-Crusted Elysian Fields Rack of Lamb with Marinated Local Cherry Tomato, Arugula, Shoestring Potatoes and Tzatziki Sauce

Four Story Hill Farm's Veal Sweetbreads with Local Plums, Chanterelle Mushrooms and Onion Confiture

Medallions of Organic Veal Loin with Stuffed Zucchini Blossoms and Eggplant Ravioli

Pan Seared Four Story Hill Farm's Pekin Duck Breast on Sweet Corn Pudding
with a Local Cherry Sauce

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

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

Lemon Pudding Cake with a Blueberry Cobbler and Toasted Coconut Ice Cream

Our Local Plum Clafoutis "Custard Tart" with Sweet Corn Ice Cream

A Painter's Palette of Seasonal Sorbets

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

Our Vermont Cows' Milk Peach Cheesecake with Virginia Sparkling Wine Granitè

Local Peach and Apricot Cobbler with Lemon Verbena Ice Cream 

Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce

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

A Chocolate Ménage à Trois: Black Forest Mousse Bombe, Chocolate Crème Brûlée and Bitter Chocolate Soufflé

A Selection of Today's Cheeses (Just Ask for Faira the Cow)

Or

An After Dinner Drink

The Tasting Menu

A Tin of Sin: American Ossetra Caviar with a Crab and Cucumber Rillette
Haton et Fils, Cuvée René Haton, Blanc de Blancs, Premier Cru à Damery, Brut, Champagne, France (N.V.)

A Quartet of Maine Oyster Slurpees
Bodegas O'Ventosela, Ribeiro, Gran Leiriña, Galicia, Spain (2008)

Miniature Filets of Black Cod Sauté with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings
Domaine Borgeot, Puligny-Montrachet 1er Cru, Les Charmes, Burgundy, France (1999)

Potato Wrapped Tuna Wellington with Caponata Ravioli and Sauce Béarnaise
Domaine de Bel Air, Chinon, La Croix Boisée, France (2005)

Pan Seared Four Story Hill Farm's Pekin Duck Breast on Sweet Corn Pudding
with a Local Cherry Sauce
Vinya Selva de Mar, Empordà, Mas Estela, Catalunya, Spain (2004)

Our Vanilla and Passion Fruit Dreamsicle 

A Local Peach Soufflé with Black Berry Ice Cream
Joseph Fritsch, Gewurztraminer, Vendanges Tardives, Alsace, France (2005)

(Available for the Entire Party)