3-Course Dinner 35                   3- Course Wine Pairings 22

Appetizer

Chilled Virginia Corn Soup
blue crab salad 

Cedar Market Salad
artisan mixed greens, pickled onion, fennel, corn and parmesan

Heirloom Tomatoes: Five Ways
 fried green - curd - smoked gel - bloody mary sorbet
and marinated sliced tomatoes with herb feta and balsamic

Butter Lettuce Salad
duck bacon, dried cranberries and hazelnut vinaigrette.

Seared Yellowfin Tuna
 cherry tomato confit, fennel pollen, olives, capers, and tonnato sauce 

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 and wild boar sausage, mushroom dumplings,
grilled radicchio, pickled Royal Trumpet mushroom

Chicken Roulade
smoked gouda grits, cedar bacon vinaigrette, root vegetables

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

Pan Roasted North Atlantic Cod
Himalayan red rice, pickled fennel, cranberries, champagne butter sauce

Sweet Potato and Rutabega Gratin
red quinoa, preserved cherries, parsnip puree and vegetables

Desserts

Fried Banana Cheese Cake
               wrapped in pastry served with guava gel and vanilla ice cream                                             
Coconut Tres Leches
passion fruit sauce and sorbet
 
Chocolate & Peanut butter Praline
Jivara chocolate sauce and ice cream

Goat Cheese Mousse
                                    dried fruit sponge cake, berry coulis