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