Packages
Let it Snow
5 Passed Hors d’oeuvres | Cheese Display
4 Dinner Stations | Dessert Station
$145 per person
Jingle All the Way
5 Passed Hors d’oeuvres | Antipasti Display
Seasonal Dinner Buffet | Dessert Buffet
$130 per person
Deck the Halls
Cooking Experience
5 Passed Hors d’oeuvres | Plated Salad
Entrée | Dessert Station
$130 per person
Presentation 1 | $100 per person
Harriman’s Holiday
Presentation 1 | $130 per person
Holiday Cheer
3-Course Plated Lunch | $38 per person
2 Passed Hors d’oeuvres | 2 Action Stations
3-Course Plated Dinner | $86 per person•
Veggie Display | Dessert Dispaly | One Hour Resort Bar
$99 per person
*Beverages are not part of packages.
4
A la carte
Passed Hor D’Oeuvres
Hors d’oeuvres passed on a silver tray by our professional wait staff with white glove service.
COLD HORS D’OEUVRES
Brioche Crostini with Purceville Chevre & Black Olive Tapenade
Smoked Salmon & Cucumber Stax with Fennel Créme Fraiche
Chilled Carolina Shrimp with Wasabi-Cocktail Sauce & Lemon
Angus Beef Flank Steak on Garlic Toast with Stilton & Sweet Onions
Mini BLT’s with Smoked Bacon, Tomato & Mache Lettuce
Tuna Tartare with Sriracha Emulsion & Wonton Crackling
Heirloom Tomato & Watermelon Gazpacho Shooters
Mini Chive Buscuit with House Made Duck Prosciutto & Chili Butter
Bocconcini with Mint & Fresno Chili
Avocado Mousse Tartlet with Sundried Tomato & Cherry Glen Chevre
Edamame Dumpling with Lemongrass Marmalade
Kalamata Olive & Parmesan “Danish”
HOT HORS D’OEUVRES
Duck Confit Spring Rolls with Red Cabbage & Maple-Soy
Mini Lump Crab Cakes with Caper Rémoulade
Mini Buttermilk Biscuits with Honey Butter & Duck Prosciutto
Lobster Beignets with Mustard-Chive Butter
Devils on Horseback, Date Wrapped with Bacon Stuffed with an Almond
Curry Kale, Green Apple & Cheddar Tartlet
Milanese Risotto Fritters with Chive Créme Fraiche
Gruyere & Pancetta Gougéres with Applewood Smoked Onion Aioli
Wild Mushroom Duxelle & Pulled Chicken “Pot Pie” with Rosemary Chantilly
Fig Bruschetta with Gorgonzola & Balsamico
Whole Grain Mustard & Thyme Rubbed Lamb Chops
BBQ Pork Steamed Buns with Yuzu Ponzu
7
A la carte
Passed Hor D’Oeuvres – continued
SEASONAL HORS D’OEUVRES
Roasted Chestnut Bisque Shooters with Cinnamon Almond Milk Foam
Roasted Lamb Chops, Candied Cocoa Nibs, Sundried Cranberry Relish, Citrus Lamb Jus
Cherry Glen Chevre and Squash Croquettes, Maple Sage Dipping Sauce
Seared Figs and Iberico Ham, Balsamic Glaze
Seared Foie Gras and Apple Tapioca
Beef Tenderloin and Country Pate Wellingtons, Mushroom Crème
Selection of 3 Pieces | $13 per person
Selection of 4 Pieces | $17 per person
Selection of 5 Pieces | $22 per person
Holiday Cheer
2 Passed Hors d’oeuvres
2 Action Stations | Veggie Display
Dessert Dispaly | One Hour Resort Bar
$99 per person
8
A la carte
Action Stations & Displays
EASTERN SHORE CRAB CAKE STATION
Salamander Signature Lump Crab Cakes with Sweet Corn Salad & Smoked Tomato Rémoulade
$18 per person
VIRGINIA PIEDMONT PASTA STATION
Assorted Hand Rolled Pasta with heirloom Tomatoes, Foraged Mushrooms, Sausage Ragout &
Shaved Parmesan Reggiano
$12 per person
*Add Grilled Chicken $4 / Shrimp $6 per person*
HOUSE CURED & HICKORY SMOKED PORK LOIN
Thyme Roasted Rack of Lamb with Panko-Mustard Crust, Creamed Yukon Gold Potatoes & Sweet Garlic Lamb Jus
$20 per person
PAN SEARED DIVER SCALLOP STATION
Seared New England Diver Scallops served on Stoned Ground Grits with Grilled Pea Tendrils & Tarragon –
Shallot Butter
$22 per person
TIDEWATER / ROCKFISH STATION
Kindly Select One Fish
Pan Roasted Mid-Atlantic Rockfish, Fluke or Grouper (based on seasonal availability), Stoned Ground Grit Cakes,
Red Swiss Chard & Whole Grain Mustard Butter
$18 per person
BLACK ANGUS BEEF CARVING STATION
Slow Cooked Boneless Beef Short Rib, Strip Tenderloin or Rib Eye, Wild Mushroom “Risotto” & Cabernet
Franc Wine Jus
One Selection: $20 per person
Three Selections: $67 per person
9
A la carte
CONTINUED
Action Stations & Displays
CHARCUTERIE / ANTIPASTI DISPLAY
Coppa & Pancetta, Prosciutto di Parma, Cacciatore, Genoa & Calabrese, Aged Manchego, Gorgonzola,
Munster & Pecorino, Marinated & Roasted Bells Peppers, Italian Eggplant, Zucchini & Yellow Squash,
Marinated Artichoke Hearts, Sweet Cheery Peppers, Pepperoncini, Kalamata & Queen Olives, Rosemary
Foccacia, Garlic Rubbed Ciabatta & Italian Breadsticks
$22 per person
TIDEWATER CHILLED SEAFOOD DISPLAY
Stone Crab & Colossal Shrimp Cocktail with Horseradish & Heirloom Marmallata, Chincoteague Oysters with
Roasted Garlic & Tarragon Gelee, Steamed and Chilled Clams with Putanesca Sauce, Skewers of Grilled Main
Lobster Tails with Drawn Butter, Seafood Shooters – Gazpacho Style
$30 per person
•••• ••Action Stations & Displays are based on two hours. For a heavy reception we recommend a selection of 3-5
Action Stations / Displays. Actions Stations / Displays are based on a minimum of 20 guests.
•• ••Chef Attendant Fee: $200 required per Station for 2 Hours, $40 for each additional hour, One Chef
Attendant per 100 Guests
10
Plated Luncheon
All Plated Lunches include Baked Breads and Butter, Choice of a First Course,
Choice of Main Course and Choice of Dessert
Tier One
FIRST COURSE
Kindly Select One
Caramelized Vidalia Onion Soup with Gruyere Crostini
Chesapeake Chowder with Crab Mussels and Shrimp
Heirloom Sweet Potato Bisque with Apple Compote
Baby Field Greens with Cucumber, Cherry Tomatoes, Slivered Almonds and Local Goat Cheese with a
Sherry-Mustard Vinaigrette
Salamander Caesar Salad with Romaine Hearts, Buttercup Lettuce, Caesar Dressing and Garlic Croutons
Roasted Beet Salad with Chopped Endive, Toasted Pistachios and Golden Raisins with Lemon-Honey and
Olive Oil Dressing
MAIN COURSE
Kindly Select One
Grilled Marinated Sliced Hanger Steak - Rosemary Potatoes and Sherry Shallot Jus
Bourbon Glazed Pork Tenderloin - Braised Kale, Shitake Mushrooms and Roasted Shallots
Amish Chicken - Haricot Verts, Oven Dried Tomatoes and Hazelnut Jus
Cola Glazed Salmon Filet - Sweet Corn, Black Eyed Peas and Basil Butter
House-made Egg Taghatelle - Carolina Shrimp, Artichoke Hearts, Asparagus Tips and Fondue Tomato
DESSERT COURSE
Kindly Select One
Carrots and Oranges Cake with Fresh Whipped Chantilly Cream
Oatmeal Ice Cream Sandwich with Sour Red Cherry Compote
Torta Cioccolate with Macerated Raspberries
$38 per person
11
Plated Luncheon
CONTINUED
Tier Two
FIRST COURSE
Kindly Select One
Caramelized Vidalia Onion Soup with Gruyere Crostini
Sweet Corn Chowder with Maryland Crabmeat, Spring Onions, Forrest Mushroom Volute with Surry Sausage
and Roasted Fennel
Roasted Beet Salad with Chopped Endive, Toasted Pistachios, Golden Raisins and Lemon-Honey and
Olive Oil Dressing
Sautéed Jumbo Lump Crab Cake with Mascarpone Grits, Baby Spinach and Tomato Butter
Crispy Chicken and Rice Noodle Salad with Sweet Onions and Sesame Dressing
Arugula and Shaved Fennel Salad with Prosciutto di Parma and Honey Lemon Vinaigrette
Spinach Salad “Moderne” with Oyster Mushrooms, Warm Pancetta Dressing and Parmesan Cracklins
MAIN COURSE
Kindly Select One
Agnolotti of Chestnut - Slow Cooked
apa Cabbage, Poached
uince and Parmesan Sage Butter
Grilled Pride of the Plains Angus Beef Filet - Wilted Spinach, Blue Cheese Cro uettes and Red Wine Mustard Sauce
Pounded Chicken Breast “Milanese” )TKNNGF#URCTCIWU4CFKEEJKQCPF6TWHƃG$WVVGT
Mid Atlantic Fresh Catch with Patty Pan Squash Ratatouille - Shoestring Fries and Pesto Butter Sauce
Baked Macaroni and Jumbo Lump Crabmeat Gratin - Sweet Peas and Panko Crumbs
Thyme Basted Maryland Crab and Rockfish Filet - Patty Pan S uash Ratatouille and Red Pepper Basil Butter
DESSERT COURSE
Kindly Select One
Virginia Peach Crostata
Reaves’s Hazelnut Cup Tart with Sesame Seed Cake Bon Bons
Blackberry Panna Cotta with Mint and Honey
$47 per person
12
Lunch Buffets
Salamander Deli Selection
Mixed Salad Greens with Romaine Hearts and Red Oak Lea Lettuce, Crimini Mushrooms,
Crushed Green Olives, Cucumbers, Sourdough Croutons and Sherry Mustard Vinaigrette
Market Style Potato Salad with Celery and Green Onion Sour Cream
Bow Tie Pasta Salad - Grilled Asparagus, Arugula Pesto, Pear Tomatoes, Garden Basil and
E tra Virgin Olive Oil
Roasted Buttermilk Chicken Breast
Sliced Prosciutto di Parma
Artisan Salami
Spiral Virginia Ham
Sliced Red Wine-Balsamic Strip Steak
Sliced Swiss, Provolone and Farm Stead Cheddar
Butter Lettuce, Heirloom Tomatoes, Sliced Maui Onions
House Made Pickles, Chutney
Skipjack Chips
Artisan Breads, Kaiser Rolls and Croissants
Lemon Meringue Tarts
Red Velvet Cupcakes
Market Salamander Signature Cookies
Double Chocolate Brownies
Assorted Fresh Fruits
$34 per person
13
Lunch Buffets
CONTINUED
Build Your
Own Salad
Heirloom Tomato Bisque YKVJ6TWHƃG)TKNNGF
Cheese Sandwich
Mixed Salad Greens with Romaine Hearts and Red
Oak Lea Lettuce, Sliced Crimini Mushrooms, Roasted
Baby Beets, Shaved Fennel, Pickled Red Onions,
Deviled Farm Eggs, English Cucumbers, Shisito
Peppers, Smokehouse Bacon, Sourdough Croutons,
House Dressings
Champagne-Mango and Pineapple Fruit Salad
Ravioli Pasta Salad with Blue Cheese Cream
Fingerling Potato Salad
Buttermilk Brined Turkey Breast
Yellowfin Tuna Salad
Thyme Roasted Gulf Shrimp
Artisan Bread Rolls and Butter
The Green Thumb
Mixed Salad Greens with Butter Lettuce, Heirloom
H
Tomatoes, Sliced Maui Onions
Quinoa and Green Grape Salad with Toasted Pine
uts and Pomegranate Dressing
Roasted Beet Salad with Chopped Endive, Toasted
Pistachios Golden Raisins
Soup au Pistou with Leeks, Carrots, Pesto and
Macaroni
Mozzarella and Eggplant Skewers with CashewMint Pesto
Rustic Caponata with ucchini, Eggplant, Tomato,
Raisins and Toasted Pine uts
Pearled Barley Risotto with Parmesan and Green
Onions
Slow Cooked Spaghetti Squash with Tomato Fondue
Vegan Dark Chocolate Mousse Torte
Gluten-Free Citrus Zest Cheesecake
Greek Yogurt Mousse Shooters with
Huckleberry Compote
Milk Chocolate Hazelnut Bars
Vegan Cherry Chocolate Cookies
$38 per person
Strawberry Tarts with Toasted Coconut
$38 per person
14
Lunch Buffets
CONTINUED
Coastal Mid Atlantic
Chesapeake Chowder - Blue Crab, Carolina White
Shrimp and Spiced Oyster Crackers
Arugula and Frisseé Salad with Candied Pecans,
Toasted Baby Beets and Gorgonzola Cheese
Market Salamander’s Red Cabbage Cole Slaw with
shaved Carrots and Green Onions
BBQ’d Black Pearl Salmon
“Slow & Low” Pork Shoulder with Crispy Fried Onions
Fennel Rubbed Roasted Chicken
Sweet Corn Succotash and Thai Basil
Cider Braised Kale with Smoked Bacon
Long Grain Indian Rice with Pecans and Cranberries
Jalapeno Cornbread
Artisan Breads and Rosemary Rolls
Blueberry Crumble
Triple Chocolate Torte
Lemon Bars with Fresh Berries
$42 per person
Horse Country
Barbeque
Red Bean Chili with Green Peppers and Vermont
Cheddar Cheese
Shaved Fennel Cole Slaw
Macaroni and Sweet Pepper Salad
Grilled All-Beef Hot Dogs
Pride of the Plains Angus Burgers
Ginger-Sage Amish Chicken
Sliced Local Colby, Swiss and Provolone Cheeses
Assorted Mustards, Rémoulade Sauce, House
Pickles, Green Tomato Chutney, Tomatoes and
Shaved Onions, Butter Lettuce Cups
Skipjack Chips
Freshly Baked Rolls, Buns and Breadsticks
Carrots and Oranges Torte
Chocolate Pecan Derby Bars
Rustic Apple Crumble with Whipped Piedmont Cream
$45 per person
15
Lunch Buffets
CONTINUED
A Day in Provence
Soup au Pistou - Leeks, Carrots, Pesto and Macaroni
Nicoise Salad with Poached Eggs, Tomatoes,
Cucumber String Beans
Marseille Style Bouillabaisse with Shrimp, Scallops
and Mussels
Chicken “Coq au Vin” - Pearl Onions, Button
Mushrooms, Smokehouse Bacon and Burgundy
Wine Jus
Marinated Angus Flank Steak - Ro ue ort Cheese,
Toasted Walnuts and Garlic-Spinach
Risolle Potatoes with Caramelized Shallots and Herbs
de Provence
Vidalia Onion “Pisalladiere” with Green Olives and
Parmesan
Stallion Barn
Cook Out
Kindly Select Two Salads
Salamander Cobb Salad with Sweet Corn,
Maplewood Bacon, Tomatoes and Pickled
Ramp Ranch Dressing
Mozzarella and Eggplant Skewers with
Cashew-Mint Pesto
Quinoa and Green Grape Salad with Toasted
Pine uts and Pomegranate Dressing
Country Style Rotisserie and Grill Stations
Heritage Breed Pork Loin with Pepper-Bacon,
Cumin and Fresh Sage
Cider Brined Cornish Game Hens
9JQNG4QCUVGF9KNF4QEMƂUJYKVJ&TKGF(GPPGN
Lemon and Thyme
Skillet Roasted Potatoes with
atural Pan Jus
Grilled Pancetta Wrapped Asparagus
Tarte au Citron with Fresh Raspberries
Bittersweet Chocolate Mousse with Hazelnuts
Grilled Rappahannock Corn on the Cob with BB
Spice and Lime
Marcona Almond Blondies with Candied Orange est
Old Bay Potato Chips
$41 per person
Grilled Country Toast with Tomato, Garlic and
Olive Oil
Date Chutney, Apple-Bourbon Mustard, Garlic Aioli
and Molasses Ketchup
House Made Sesame Rolls and Potato Bread
Cinnamon Peach Crisp with Vanilla ce Cream
Double Chocolate Brownies
S’mores Cupcakes with House Made Marshmallows
$57 per person
16
Plated Dinner
First Course
Kindly Select One
Roasted Heirloom Beets with Arugula Leaves, Ricotta Beignets & Pistachio Lemon Dressing
Resort Caesar Salad - Classic favorite of Romaine Hearts, Anchovies, Homemade Garlic Croutons & Parmesan
Arugula & Endive Salad - Spiced Pecans, Crumbled Chevre & Sherry Mustard Vinaigrette
Pureed Zesty Butternut Squash Soup flavored with Curry, Honey Roasted Pears & Spiced Pumpkin Seeds
Eastern Shore Style Sweet Corn Chowder with Lump Crab Meat and Buttered Fingerling Potatoes
Timbale of Roasted Autumn Squash Ratatouille with Virginia Ham, Fire Roasted Bell Peppers, Caramelized
Artichokes & Mushrooms, Resting in a Puddle of Roasted Parsnip Veloute
Main Course
Kindly Select One
Grilled New York Angus Beef with Gold Potato Gratin, Leek Fondue with Sherry Shallot Rosemary Jus
Grilled Angus Beef Strip Loin - Vidalia Onion Coulis, Rosemary Potatoes & Madeira Shallot Jus
Fennel Spiced Heritage Pork Rib Eye - Cavatelli & Sweet Corn Fricassee, Fava Beans & White Wine Pork Jus
Grilled Tournedos of Black Angus Beef - Thyme Roasted Chilean Sea Bass, Israeli Cous Cous Risotto,
Heirloom Baby Carrots & Turnips, Madeira Shallot Jus
Horseradish Crusted Beef Tenderloin - Baby Carrots, Roasted Turnips & Onion Tempura
Buttermilk Brined Breast of Chicken - Braised Kale, Celery Root Fondue & Red Wine Mustard Jus
Medallions of Veal Tenderloin - Creamy Polenta, Grilled Romaine & Balsamic Pine Nut Jus
Breast of Muscovy Duck - Pearled Barley Risotto Caramelized Quince & Banayuls Gastrique
Herb Roasted Rack of Lamb - Parmesan & Potato Gratin, Red Swiss Chard & Roasted Garlic Lamb Jus
Thyme Basted Sea Bass - Patty Pan Squash Ratatouille & Tomato Basil Butter
Roasted West Coast Skuna Bay Salmon on Mascarpone Polenta with Local String Beans, Dehydrated
Tomatoes & Black Olive Butter
Roasted Scottish Salmon Filet - Creamy Mascarpone Polenta with Grilled Romaine
Mid-Atlantic Fresh Catch - Artichoke Hearts, Black Olives & Tomato Basil Butter
Pearled Barley Risotto of Forest Mushrooms & Baby Spinach with Glazed Loudon Valley Carrots
Israeli Cous Cous Risotto - Wild Mushroom, Butternut Squash & Parmesan Cheese
Roasted Scottish Salmon Filet with Grilled Angus Beef Strip Loin - Vidalia Onion Coulis, Rosemary
Potatoes & Madeira Shallot Jus
Horseradish Crusted Beef Tenderloin & Crispy Skin Maryladn Rockfish Filet - Spaghetti of Zucchini & Yellow
Squash, Ginger Carrot Coulis
17
Plated Dinner
CONTINUED
Dessert Buffet
Buche De Noel Meringue Mushrooms, Chocolate Curls, Almond Soil
Holiday Cookies - Gingerbread, Sugar, Pecan Puffs, Raspberry Thumb
Chocolate Peppermint Stick Cupcakes - Chocolate Candy Cane Bark, Chocolate
Buttercream Frosting
Cranberry-Orange Tartlets - Almond Frangipane, Candied Zest
Raspberry Mousse Verrine - Dark Chocolate Crème, Whipped Chantilly, Fresh Berries
$86 per person
18
Dinner Buffet
All Buffets served with freshly Baked Breads and Butter, Estate Brewed
Regular Coffee, Decaffeinated Coffee and Selection Mighty Leaf Hot Teas
Soup
Kindly Select One
Rustic Tomato & Bread Soup with Pesto Croutons
East Coast Gumbo with Oysters, Shrimp & Green Onions
Veloute of Loudoun County Sweet Corn Soup with House Pancetta
Caramelized Vidalia Onion Soup with Gruyere Croutons
Salad
Kindly Select Two
Young Field Greens with English Cucumber, Oven Roasted Tomatoes & Shaved Carrots
Arugula & Shaved Fennel Salad with Honey-Lemon Vinaigrette & Shaved Pecorino
Hand-Pulled Mozzarella Salad with Fire Roasted Sweet Peppers & Nicoise Olives
Cappellini Pasta Salad with Pickled Eggplant, Artichoke Hearts & Gazpacho Vinaigrette
Entrees
Kindly Select Three
Roasted Scottish Salmon - Mascarpone Grits & Charred Romaine Hearts
Mid-Atlantic Fresh Catch - Artichoke Hearts, Black Olives & Tomato Basil Butter
Horseradish Crusted Beef Strip Loin - Gold Potato Gratin, Leek Fondue & Rosemary Jus
Pecan Crusted Breast of Farm Chicken - Orzo Risotto, Butternut Squash & Glazed Salsify
Fennel Spiced Heritage Pork Loin - Sweet Corn, Fava Beans & Black Eyed Pea Succotash
Starches
Kindly Select Two
Pearled Barley Risotto with Parmesan & Green Onions
Slow Cooked Spaghetti Squash with Tomato Fondue
Bulgar Wheat Pilaf with Red Onions & Mint
Caramelized New Potatoes with Garlic & Rosemary
19
Dinner Buffet
CONTINUED
Vegetables
Kindly Select Two
Haricots Verts with Roasted Shallots & Cashews
Patty Pan Squash with Oven Dried Tomatoes & Oregano
Forest Mushroom Fricassee with Sweet Peas & Bacon
Southern Style Braised Kale with Apples & Vidalia Onions
Dessert Buffet
Buche De Noel - Meringue Mushrooms, Chocolate Curls, Almond Soil
Holiday Cookies - Gingerbread, Sugar, Pecan Puffs, Raspberry Thumb
Chocolate Peppermint Stick Cupcakes - Chocolate Candy Cane Bark, Chocolate Buttercream Frosting
Cranberry-Orange Tartlets - Almond Frangipane, Candied Zest
Raspberry Mousse Verrine - Dark Chocolate Crème, Whipped Chantilly, Fresh Berries
$89 per person
20
Salamander
Showcase Package
A Celebratory Cooking Experience
Surprise your employees this season with the ultimate culinary
experience for your holiday gathering at the resort’s state-of-the art
Cooking Studio. This unique and private dining occasion allows
guests to watch the kitchen at work while interacting with our
award-winning chefs as they prepare your exclusive farm-to-table holiday meal. Picture
yourself here: Gold Cup Chef and NBC Food Fighter Winner Jon Coombs demos his
prize-winning dish while Chef de Cuisine Chris Edwards and Sous Chef J.J. Kerns serve up
holiday classics with a gourmet twist all paired with Virginia wines. Your four-course, palette
adventure ends with a dessert demo by the resort’s Pastry Chef and two-time Food Network
Winner Jason Reaves. Along the way you will enjoy the dishes created by the chefs and learn
the why and how behind the synthesis of flavor. By the end of this program you and your
guests will be one step closer to becoming a five star chef.
PRESENTATION ONE
FIRST COURSE
Kindly Select One
Curried Butternut Squash Soup with Caramelized Pears and Spiced Pumpkin Seed
Arugula and Shaved Fennel Salad with Preserved Peaches and Honey Lemon Dressing
Timbale of Roasted Autumn Squash Ratatouille with Fire Roasted Bell Peppers, Caramelized Artichokes,
Cucumber and Seasonal Gazpacho
MAIN COURSE
Kindly Select One
Buttermilk Brined Breast of Chicken - Braised Kale, Apple Celery Puree and Red Wine Mustard Jus
Mid-Atlantic Fresh Catch - Artichoke Hearts, Black Olives and Tomato Basil Butter
Roasted Scottish Salmon Filet with Grilled Angus Beef Strip Loin, Vidalia onion Coulis, Rosemary Potatoes
and Madeira Shallot Jus
Served with the appropriate starch and seasonal vegetable
DESSERT COURSE
Kindly Select One
Chocolate Salted Caramel Tart
Black Forest Trifle
$100 per person
21
Salamander Showcase Cooking Experience - continuedd
PRESENTATION TWO
FIRST COURSE
Kindly Select One
Chesapeake Chowder with Lump Crabmeat, Oysters and Green Onion
Ravioli of Duck Confit with Slow Cooked Cabbage and Truffled Sage Butter
Timbale of Tower of Maryland Blue Crab, Avocado, Lobster, Resting in a Puddle of Yellow
Heirloom Tomato Gazpacho
SALAD COURSE
Kindly Select One
Mixed Loudon County Salad Greens with Grilled Shitake Mushrooms, English Cucumber and
Apple Cider Vinaigrette
Salamander Caesar with Buttercup Lettuce, White Anchovies and Garlic Croutons
MAIN COURSE
Kindly Select One
Horseradish Crusted Beef Tenderloin - Baby Carrots, Roasted Turnips and Onion Tempura
Thyme Basted Sea Bass - Patty Pan Squash Ratatouille and Tomato Basil Butter
Grilled Tournedos of Black Angus Beef - Thyme Roasted Chilean Sea Bass, Israeli Cous Cous Risotto,
Heirloom Baby Carrots and Turnips, Madeira Shallot Jus
Medallions of Veal Tenderloin - Creamy Polenta, Grilled Romaine and Balsamic Pine Nut Jus
Served with the appropriate starch and seasonal vegetable
DESSERT COURSE
Kindly Select One
Cheve Semifreddo with Balsamic Dark Cherries
Trio of Honey Crisp Apple with Pavlova, Spice Cake, Caramel-Apple Ice Cream
Chocolate Diablo Pudding Cake with Toasted Meringue
Brulee’d Mascarpone Cheesecake
$130 per person
22