Monday, February 17, 2014

VA Women and Wine Dinner March 17th 2014

VA Women and Wine Dinner
March 17th  

Featuring Kirsty Harmon,Emily Pelton
& Pamela Margaux

Thibaut-Jannison Brut

Oysters on a Half Shell with
Green Apple Mignonette, Parsley
and Crispy Salsify
Veritas Vineyards Sauvignon Blanc, 2013

Roasted Rock Fish with
Tulip Poplar Honey Vinaigrette, Spinach
and Shaved Fennel
Blenheim Vineyards Painted White, 2012

Braised Pork Brisket with
Stone Ground Grits, Lima Beans
and Malt Gastrique
Blenhiem Vineyards Rose, 2013

Cocoa Rubbed Terres Major with
Coffee Roasted Carrots, Braised Shallots
and New Potatoes
Veritas Vineyards Claret, 2012

Piedmont Reserve with
Pomegranate Molasses, Smoked Golden Raisins
and Rye Crackers
Blenheim Vineyards Petit Verdot, 2012

Dark Chocolate Cake with
Beet Blackberry Sorbet, Spice Crumble
and Mulled Red Wine
Veritas Vineyards Othello

$92 per person

Monday, October 14, 2013

Foggy Ridge Cider Dinner October 28th

Foggy Ridge Cider Dinner
Monday October 28th 2013

Apple and Fall Squash “Risotto” with
 Pumpkin Seeds, Espelette Vinaigrette
Rosemary and Brown Butter

Sweet Stayman

Seared Red Snapper with
Smoked Albemarle Apple
 Creamed Leeks and Chicken Jus

First Fruit

Grilled Pork Loin with
Stone Ground Grits, Roasted Turnips
Pickled Greens and Sage


Skyline Cheese with
Compressed Apple, Walnut Bread
and Smoked Celery Root

Pippin Black

$62 per person

for parties of six or more people,
please accept the inclusion of a 20% gratuity

Thursday, July 25, 2013

Chef in the Garden Dinner Monday July 29th

Chef in the Garden Dinner
Joe Sparatta, Jason Alley and Tim Bereika
Autumn Olive Farm

Autumn Olive Farms Charcuterie
House pickles, beer mustard

 chow-chow, toast

Pork Liver Pate with Stone Fruit
 Capers and Herbs

VA Little Neck Clams Escabeche with
Puffed Sorghum
Green Coriander and Summer Melon

Pork Skin Noodles with VA Peanuts
 Pickled Chilies and Herbs

Goat sausage vindaloo with
blueberry pickled cipollini,
smoked almonds, olives and goat yogurt

Smokey Cheerwine braised pork Butt and arm with
 fat back braised "shelly" beans
 and house cured BLT salad

Fig Leaf Custard with Frozen Wine Berries
 Rose Vinegar and Maderia

Vanilla bean cheesecake with
local blackberries

 lemon verbena, ossabaw lardo sable

Friday, June 21, 2013

Bastille Day at Jefferson Vineyard


Caramelized Onion and Thyme Tarts
Surryano Ham and Piedmont Cheese Gougres
Tuna Au Poivre and Haricot Vert

Homemade Sourdough Bread and Butter

Plated First Course

Endive Salad with Bacon Lardons, Slow Cooked Egg Yolk and Tarragon Mustard Dressing

Family Style Entree

Red Wine Braised Duck Legs with Lentils Du Puy, Herb Gremolata and Charred Broccoli Rabe


Pommes Ecrassee

Family Style Dessert

Summer Berry Calfouti with Basil Cream

Friday, May 31, 2013

Hedge's Wine Dinner June 18th

Hedge’s Wine Dinner
June 18th 2013


CMS White 2011

Maryland Jumbo Lump Crab with
Bruleed Melon, Buttermilk
and Almonds

HIP Chardonnay 2011

Crispy Duck Confit with
Cherry Fruit Leather, Endive
Pickled Radishes

HIP Merlot 2011

Braised Lamb Shoulder with
Fresh Pear, Charred Cabbage
Mustard Green Pesto and Lentils

Hedges Family Estate Red Mountain 2010

Roasted Maitake Mushroom with
Duck Proscuitto, Black Truffle
Kale and Lemon Vinegar

DLD Syrah 2010

Chocolate Panna Cotta with
Fresh Cherries, Basil
Chocolate Brioche

Sunday, May 19, 2013

Micheal Shap's Dinner May 29th

Michael Shap’s Wine Dinner
May 29th 2013



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

Wednesday, May 15, 2013

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