​First Course

Butternut Squash Soup 
Cranberry panna cotta, bacon, amaretti cookie

Roasted Beet Salad
baby greens, preserved cherries, caramelized pecans,
pickled onions, goat cheese fondue

Market Lettuce Salad 
artisan mixed greens, shaved fennel, gorgonzola,
pomegranate seeds and molasses

Virginia Oyster Pan Roast 
braised leeks, salsify and grilled bread

Wild Mushroom and Goat Cheese Salad
crispy chèvre, arugula, pine nuts, tarragon vinaigrette


 Second Course

Smoked Salmon “Grilled Cheese”
basil, brioche, tomato soup

Pork Belly “BLT” Sandwich
moked tomato jam, basil aioli, frisée on a toasted brioche and fries

Grilled Flat Iron Steak Salad
Creekstone farms Angus Flat Iron, arugula, tomatoes, 
gorgonzola, spiced pecans, fried shallots, 12 year balsamic 

Cedar Wild Mushroom “Strudel” 
spinach, mushrooms, goat cheese fondue, spiced walnuts

Grilled Salmon
white beans, piquillo peppers, olive vinaigrette 

Chicken Roulade 
smoked gouda grits, cedar bacon vinaigrette, brussel sprouts  
frisée with truffle vinaigrette 

Third Course

Chocolate-Peanut Butter Praline
Jivara chocolate sauce and ice cream

Coconut Tres Leches Cake
passion fruit sauce and sorbet

Sticky Toffee Cake
spiced caramel, poached dates,
vanilla cream cheese