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 Sake-
Yuzu 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
