Sample Menu

First Course Selections Crispy Mediterranean Rouget (Red Mullet) with Gazpacho Sauce and Black Olive Tapenade 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 Chilled Maine Lobster in Sherry Vinaigrette with Avocado and Grapefruit A Melange of Spicy Big Eye Tuna with Mango, Avocado, Crispy Shallots and SakeYuzu Sorbet

Second Course Course Selections Macaroni and Cheese with Virginia Country Ham, Aged Gouda and Shaved Black Summer Truffle Crispy Maryland Crabcakes on Silver Queen Corn with a Trio of Sauces: Garden Sorrel, Classic Tartar and Roasted Red Pepper A Marriage of Hot and Cold Foie Gras with Sauternes Jelly and Housemade Pickled Cherries from Our Own Orchard Seared Maine Diver's Scallop in a Garden Minestrone Perfumed with Pernod A Medallion of Poached Copper River Salmon Resting on a Spinach-Filled Tortello Pecan-Crusted Soft Shell Crab Tempura on a Raft ofCompressed Local Watermelon and Italian Mustard Fruit

Main Course Selections

Pan Roasted Maine Lobster with Baby Bok Choy, Grapefruit and Citrus Butter Sauce Pan Seared Halibut, Glazed with Green Tomato-Jalapeno Marmalade on Sweet Corn Succotash with Fried Green Tomatoes and Crayfish Tails 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 English Pea Purée Crispy Sweetbreads with Local Grilled Peaches, Chanterelles and Country Ham Mustard-Crusted Elysian Fields Rack of Lamb with Minted Artichoke Ravioli, Chanterelle Mushrooms and Marinated Local Cherry Tomatoes Artichoke Filled Capeletti "Little Pasta Hats" with a Mint Butter Sauce Crispy Napolean of Exotic Mushrooms in a Mushroom Cappuccino Broth Pan Seared Four Story Hill Farm’s Pekin Duck Breast on Sweet Corn Pudding with Braised Cherries

Dessert Selections Our Local Peach Melba Almond Cake Warm Plum Tart with Sweet Corn Ice Cream A Painter’s Palette of Seasonal Sorbets A Trio of Summer Cobblers: Blueberry, Peach, and Cherry with Buttermilk Ice Cream

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