Micheal Shap's Dinner May 29th

Michael Shap’s Wine Dinner

May 29^th 2013

Canapés

2008 SHAPS/STAFFORD METHODE

Maryland Jumbo Lump Crab with

Buttermilk, Green Strawberries and Pine

Viogner 2009

Pork Loin Tonnato with

Rosemary, Endive and Pork Rinds

Meursault “les Vireuilis” 2006

  

Braised Duck Thigh with

Balsamic Roasted Beets, Strawberries and Rhubarb

Nuits-Saint-George 2006

Charred Beef Heart with

Skyline Cheese, Pickled Mushrooms and Wheat Cracker

Nuits-Saint-Georges 2006

May 23rd 2013 Keswick Hall

 20 Mile Dinner

 May 23, 2013

Keswick & Clifton Gardens

Keswick:  Baby Roots and Shoots, Pastrami, Nasturtium Vinaigrette

Clifton:  Seasonal Vegetable Salad with House Made Tofu, Black Cocoa and Piedmont Cheese

Smoked Rag Mountain Trout

Raddish Pods, Buttermilk, Spruce Oil

Slow Cooked New Frontier Bison

Dandelion Glazed Favas, Sharondale Mushrooms, Nettle Salsa Verde

Free Union Grass Farm Duck

Roasted Breast with Hickory, Leg Rillette with Morel Consomme and Pickled Ramps

Pippin Apple Sorbet

Rosemary and Beet Gastrique

Dark Chocolate Creameux

Roasted Strawberries, Petite Verdot Meringues, Basil Ice Cream

April 8th Beer Run Beer Dinner

Beer Run

Spring Beer Dinner

April 8^th 2013

Canapés

Victory Swing Saison

Crispy Rabbit with Lavender Vinaigrette, Endive and Pears

Founders All Day IPA

  

Egg Yolk Dumpling with Morels, Crispy Ham and Chervil

Dogfish Head 61 Minute

Braised Lamb Shoulder with Sprouted Farro, Tulip Polar Honey and Carrots

Augustiner Bräu Maximator

Brioche Bread Pudding with Caramelized Banana, Bourbon Crème Anglaise and Chocolate Sorbet

Adanams Broadside

$62 per person

Chef In The Garden March 25th

Very excited to have these talented DC chef's joining us for our First Chef in the Garden Dinner this year.
 Aaron From Rose's Luxury
Will From Vermilion Restaurant
Erik from Toki Underground

Here is the menu but I am sure there will be  a few surprises as well. Make your reservations at Clifton Inn or Call 434-971-1800

Canapés:

Sour Sausage with Pork Crackling

Beef and Oyster Tartar with Olive oil and Mustard paper

Slow Roasted Baby Carrot with Chamomile and Coffee

Scallops with Black Garlic and Turnips

Charred Octopus with Chorizo, Herb Puree and Preserved Lemon

Pork & Lychee Salad

Crispy Sweetbreads with Toasted Rye Seed, Caraway and Cipollini Onions

Strawberry Amatriciana

Braised Beef Short Rib with Fermented Panchans

Smoked Raisin Financer with Sheep’s Milk Ice Cream, Rosemary Lace Cookie and Madera

Dark Chocolate Ganache with Anise Meringues, Black Tea and Cardamom Soy Cream 

Valentines Day!!

                                                                           

Happy Valentine’s Day

 Thursday, February 14^th 2013

First

Chilled Lobster Salad with

Champagne Gelee, Endive and Blood Orange

Smoked Beef Tartar with

Bulgur, Crème Fraiche

and Shallots

Salt Roasted Beet Carpaccio with

Arugula, House Made Burrata

and Dehydrated Black Olives

Second

Rabbit Ballotine with

Black Garlic, Herb Oats

and Carrot Puree

Foie Gras Terrine with

Pickled Turnips, Campari

and Cocoa

Poached Oyster with

Braised Cabbage, Bacon Veloute

and Black Truffle Vinagrette

Third

Coriander Confit Ribeye with

Charred Onion Broth, Baby Bok Choi

and Anise Dumplings

Whole Roasted Monkfish Tail with

Buttermilk, Popcorn Grits

and Crispy Kale

Herb Roasted Poussin with

Farro Risotto, Braised Fig

and Roasted Cauliflower

Fourth

Crispy Yogurt Meringue with

Rose Water White chocolate Ganache

Fifth

Dark Chocolate with

Candied Beets, Fennel Ice Cream

and Pine Nut Nougatine

Buttermilk Panna Cotta with

Pickled Watermelon Rind, Basil Shortbread

and Rosé Gel

Camamelized Fig Tart with

Red Wine Black Pepper Glaze, Goats Cheese Ice Cream

and Almond Granola

$85 per person

$125 with wine pairings

March 19th 2013

Very excited to be doing a dinner with a very unique wine maker. Amazing wines!! Can't wait!

Rouge Bleu

Carrot Bolgonese with Thyme and Preserved Lemon Pasta

Domaine Rouge-Bleu VdP de la Mediterranee Rouge "Dentelle" 2010

Cured and Smoked Tuna with Black Olive, Arugula and Egg Yolk

Domaine Rouge-Bleu Cotes-du-Rhone Rouge "Mistral" 2010

Duck with Beets, Black Licorice and Toasted Oats

Rouge-Bleu/Ciro Biondi Etna Rosso "Rosso Azzurro" 2010

Chocolate with Parsnips, Anise and Crispy Milk

Domaine Rouge-Bleu VdF Rouge "Lunatique" (100% Grenache) 2010

Duck Menu

For the Month of December we will be running a Duck Menu featuring Ducks from Free Union Grassfarm and Duck Eggs from The Best of What's Around. Come Join us at The Clifton Inn

Pho Spiced Duck Consommé with Ramen Noodles, Confit Hearts and Turnips

Braised Duck Leg Terrine with Roasted Endive, Cocoa Nib Nougatine and Sour Cherry

Roasted Duck Breast with Braised Red Cabbage, Toasted Oats and Sourghum Vinaigrette

Sugar Cured Duck Egg Yolk with Sugar Puffed Farro, Carrot Flakes and Thyme Ice Cream