3-Course Dinner 35.15                   3- Course Wine Pairings 20

appetizer

Butternut Squash Soup
roasted apples, smoked bacon,  amaretti 

Winter Organic Greens Salad
honey crisp apples, fennel, turnip puree, cashews

Roasted Beet Salad
stewed cherries, spiced pecans, pickeled onions and  goat cheese fondue

Warm Goat Cheese Salad
wild mushrooms, arugula, crispy chevre, pine nuts, brandied vinaigrette

Smoked Virginia Trout
salmon roe, pickled onion, endive, champagne vinaigrette 

Virginia Oyster Pan Roast 
braised leeks, salsify and grilled bread   

Entrée

Herb Crusted Pork Tenderloin
Corn polenta, roasted vegetables and stewed cherries

Grilled Wild Game Sausage Duo
Elk & Wild Boar sausage, mushroom dumplings,
grilled radicchio, pickled Royal Trumpets

Roasted Organic Chicken Breast
smoked gouda grits, baby vegetables, warm bacon vinaigrette

Petite Black Angus Filet of Beef
wild mushroom risotto, turnips, porcini-beef jus

Seared Salmon
toasted barley, stew of tomatoes and fennel

Tart of Wild Mushrooms
red quinoa ragout, wild mushrooms, grilled royal trumpets, roasted carrot puree


DESSERT

Fried Banana Cheese Cake
wrapped in pastry and served 
                                        with guava gel and vanilla cream                                                                                                             
 Coconut Tres Leches
passion fruit sauce and sorbet

             Chocolate - Peanut butter Praline
Jivara chocolate ice cream

Goat Cheese Mousse
dried fruit sponge cake, berry coulis