Speciality Dinners

Enjoy a five course plated dinner in the Main Dining Room on the first Wednesday of every month seating at 7:30 pm. With pairing expertise, our Executive Chef creates each dish working directly with our local beer and wine vendors.

First Course Selections:

  • Pork Belly
  • Vegetable and Cranberry Soup
  • Zucchini and Tomato Tart w/ Mixed Green Salad
  • Free Form Pumpkin Ravioli
  • Oysters on the Half

Second Course Selections:

  • Turkey Two Ways
  • Filet Oscar
  • Pan Seared Halibut
  • Maple Leaf Farms Duck Breast
  • Sweet Potato Gnocchi

Dessert Selections:

  • Sweet Potato Pot du Creme
  • Chocolate Bourbon Pecan Pie
  • Red Wine Poached Pear

Reservations are required, please call (540)371-7622 for additional information.

 

 

 

 

 

Past Wine Dinners

October 2nd, 2013 : The Hunt for Red October

  • Alligator Beignet with Plum Sauce
  • Cassoulet
  • Venison with Stone Fruit
  • Rabbit Leg filled with Crimini Mushrooms and Figs
  • Truffle Panna Cotta with Thyme Biscotti

 

September 4th, 2013: From Farm to Table

        • Salad of Caramelized Butternut Squash, Sautéed Golden Delicious Apples, Butter Lettuce and a Roasted Apple Vinaigrette
        • Mushroom, local greens, and Fontiago Potato Gratin with Pan Seared Rockfish
        • Collard Wrapped Pork Belly with Fig Glace
        • Turnip and Cauliflower Puree with Pan Seared Duck Breast and a Raspberry Jus
        • Basil Ice Cream, Cinnamon Donut with a Candied Beet Chip

August 7th, 2013: Seafood

            • Salad of Micro Mint, Herbs and Mache Lambs with Poached Langoustine, Pickled Green Tomatoes and Meyer Lemon Vinaigrette
            • Shingled Seared Diver Scallop with Pork Belly and Fresh Local Peaches
            • Little Neck Clam, Leek and Shiitake Tortellini Served with a Seafood Broth
            • Cube of Bluefin Tuna, Seared and served over an Arugula Salad and a Sunny Side Up Quail Egg
            • Ginger Ice Cream with Candied Ginger Glace

June 29th, 2013: Lebanese Wine Dinner

                • Salad of Mint, Micro Herbs and Greens, Olives, Tomato with Cucumber Vinaigrette
                • Sayadieh: Traditional Lebanese Dish of Fish and Rice. Sea Bass with Wild Rice, Pine Nuts, Toasted Almonds, Parsley
                • Ground Wagyu Beef & Rice Filled Cabbage Leaves, Rolled and Grilled with a tomato Broth
                • Lamb Shank with Barley-Lentil Sautee, Grilled Zucchini, Eggplant and Squash
                • Ackawi Ice Cream with Pomegranate Glace and Seeds