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Lemon and herb seared scallops wrapped in bacon
Warm roasted figs, spiced ricotta, wrapped in prosciutto
Thinly sliced beef tenderloin, caramelized onion on lightly grilled ciabatta
Puff pastry filled with wild mushrooms, and Cashel Blue cheese
Roasted Beet Salad
Red and golden beets roasted and tossed with sea salt, and sherry vinaigrette topped with Shaved Everona Piedmont Cheese (Rapidan, Virginia)
Pasta course
Homemade herb and ricotta ravioli with Double H Farm sausage ragout served on a bed of Roundabout Farm baby spinach
Entrée Course
Fresh herb marinated boneless Lamb Loin served with sage tapenade, roasted garlic mashed potatoes and haricots verts
Cheese Course
Caramont Farmstead Chevre (Esmont, Virginia), Meadow Creek Dairy Grayson (Galax, Virginia), and Roaring 40’s Blue (Australia), with a selection of fresh breads and fruit
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