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.

November & December Wine Dinner Menus


November 5, 2014 – Swine & Dine, a Celebration of Pork

Swine and Dine, November 5th Wine Dinner, 2014

Sauteed Kale & Shiitake Salad; Warm Shiitake Vinaigrette, Bacon Wrapped Plums

Paired with:  Trapiche, Broquel, Pinot Noir, 2011

Cocoa Rubbed & Roasted Tenderloin, Cherry Gastrique, Celery Root

Paired with:  Trapiche, Broquel, Cabernet Sauvignon, 2011

Fennel, Crimini & Sausage Ravioli, Crimini Jus & Crispy Pork Skin

Paired with:  Trapiche, Terrior Series, 2010

Tetrad du Porc; Mousse, Belly, Loin & Shoulder, Local Fall Greens, Sassafras Glace

Paired with:  Trapiche, Broquel, Malbec, 2010

Classic Vanilla Flan, Local Honey’d Pork “Candy”

Paired with:  Trapiche, Broquel, Chardonnay, 2011

December 3, 2014 – Champagne & Celebration

Presenting Celebratory Food for the Holiday Season (think decadent!)

Champagne, Sparkling & Decadence

Wine Dinner

Wednesday, December 3, 2014

White Truffle Custard

Caposaldo Prosecco, Italy

Black Truffle Challah Toast, Mascarpone, Caviar, Chive Oil

Bouvet Brut Cremant, France

Seared Diver Scallop with Basil-Ginger Crema, Candied Cranberries and Cashews

Domaine Carneros Rose, California

Wagyu Strip Steak, Bone Marrow, Spinach Cube, Pomme Gaufrette

Tattinger Brut La Francaise

Orange Blossom Tuile, Pear “Roll up”, Honey  & Fresh Thyme Mascarpone

M. Chiarlo Nivole Moscato D Asti


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