Miniature Crab Cake on Crostini, Lemon-Caper Aioli
Duck Breast on Crisp Wonton, Cherry-Balsamic Reduction
Nicoise Salad Bites with Capers, Olives, Peppers, Green Bean, Dijon in Potato Cup
Grilled Italian Sausage & Peppers on Rosemary Skewer
Lamb & Mint Pesto Lollipops
Beet & Yogurt Salad in Cucumber Cup
Steak House Bites of Tenderloin Morsel, Gorgonzola, Bacon-Wrapped
Baby Eggplant Crisps, Oven-Dried Tomato, Mozzarella
Petite Tomato Tart Tatin, Pesto Drizzle
Soup Shot of Mangaspacho, Chopped Cilantro, Creme Fraiche
Savory Parmesan Creme Brulee , Salted Tomatoes & Balsamic Reduction
Roasted Beet Napoleon Layered with Julienne Arugula, Chevre & Pine Nuts
Creamy Lemon-Mascarpone Arancini, Garlic Aioli
Grilled Lobster & Shrimp “Ceviche-Style,” Corn Cake, Avocado Creme
Warm Grapefruit & Bleu Cheese Bruschetta
Pear, Gruyere & Prosciutto Salad Bites, Basil Oil Drizzle
Shaved Asparagus Salad, Frisee, Crispy Fried Onions, Tarragon Vinaigrette
Local Greens in Cucumber Band, Strawberries, Candied Walnuts, Shallot Dressing
Watermelon Salad with Fromage de Chevre Brulee, Arugula, Balsmaic Vinaigrette
Baby Field Greens, Sliced Strawberries, Blanched Haricots Verts, Toasted Almonds, Passion Fruit Vinaigrette
Arugula Salad with Grilled Peaches, Peach & Walnut Wonton
Spicy Shrimp & Quinoa Salad, Pearjolais Tomatoes, Grilled Corn, Crumbled Feta, Fresh Cilantro, Diced Avocado
Jumbo Lump Eastern Shore Crab Cakes, Remoulade Sauce
Gorgonzola-Crusted Tenderloin, Balsamic Drizzle
Pan-Roasted Sea Bass, Citrus & Avocado Oil
Fontina-Chive Risotto Cake, Roasted Artichokes, Mushrooms, Fava Bean Salsa
Tuscan Herb Chicken, White-Wine & Caper Sauce
Grilled Argentine Ribeye Steak, Chimichurri Sauce
Chevrons of Guava-Glazed BBQ Salmon, Tomato & Mango Salsa
Blackberry-Glazed Beef Short Rib Steaks
Lemon Mascarpone Cream Roulade, Lemon Curd, Blackberry-Basil Sauce
Grapefruit-Glazed Angel Food Cakes, Strawberries
Chocolate Decadence -Layers of Praline Mousse, Dark Chocolate Ganache, Vanilla Cream
Warm Mixed Berry Crisp, Vanilla Bean Ice Cream
“Death by Chocolate” -Warm, Gooey Souffle, Salted Caramel Praline Shard
Cinnamon-Baked Apple Stuffed with Crushed Amaretti Cookies, Crystallized Fruits, Spiced Walnuts, Bourbon Whipped Cream
Frozen Key Lime Tower, Graham Crust, Swiss Meringue, Dark Chocolate Drizzle
Ingredients:
Leaves from 4-5 mint sprigs
2 sugar cubes or 1/2 ounce simple syrup
Mint sprig for garnish
Preparation:
Place the mint and simple syrup or sugar into a julep cup.
Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
Add the bourbon.
Fill with crushed ice and stir well until the glass becomes frosty.
Garnish with the mint sprig
A family-style menu featuring local fare
Savory Morsels Paired with Wines Selected by Tom Natan of First Vine Wine
Roasted Fingerling Chip With Preserved Lemon & Whipped Thyme-Goat Cheese
Les Terrasses de Perret Muscat Sec 2010 – A Dry Aperitif
Deviled Quail Egg “Nicoise” With Tuna Sliver, Capers & Haricots Verts
Bodega Traslagares Verdejo 2013
Crab, Avocado, Pomegranate Salad In Endive
Società Agricola Bulichella Tuscanio Bianco 2013
Lobster Salad With Touch Of Cayenne In Cucumber Cup
Bodega Hiriart Lágrima Rosado 2013
Fried Chicken & Waffle Cones with Maple Syrup, Maple-Bacon Butter
Local Chorizo Baked in Pastry with Honey Mustard
Virginia Ham Biscuits with Apple Butter
“Shrimp & Grits” Cake with Creamy Gouda Grit Cake Topped with Shrimp Remoulade
Heart-Shaped Grilled Pimiento Cheese Sandwiches
Sausage & Cheddar Balls
Mini Half-Smokes with Mustard and Grilled Pepper Relish
Kentucky Hot Chicken Slider with Pickle Slice and Green Peppercorn Aioli
Fig & Goat Cheese Flatbread with Honey & Balsamic Reduction
Fried Artichoke with Lemon-Caper Aioli
Burrata On Toast with Arugula Pesto, Roasted Tomato and Lemon Zest
Lamb & Mint Pesto Lollipop
Baby Eggplant Crisps with Mozzarella, Oven-dried Tomato and Oregano
Mini Crab Cake on Crostini with Blood Orange Cream
Fried Pickles with Zesty Mayo
To Start
Creamy Tomato Soup Poured Over a Parmesan Flan Topped with Roasted Tomato & Crispy Shallots
Followed By
Blackberry-Glazed Beef Short Rib Steak or Cornflake-Crusted Chicken with Buttermilk Sauce – a Modern Take on Fried Chicken!
To Finish
Iron-Skillet Peach, Blueberry & Basil Crisp with Honey-Vanilla Ice Cream
Warm Blackberry Crumble Tartlets
Key Lime Parfait with Oreo Crumbles
Vanilla Creme Brulee Tartlets
S’more Bites with Graham Round, Ganache, Bruleed Marshmallow
Classic Apple Hand Pies
Lemon & Wild Berry Cheesecake Truffles Dipped in White Chocolate
Virginia Peanut Brittle
Red Velvet Cup Cakes
Miniature Crab Cake on Crostini, Lemon-Caper Aioli
Duck Breast on Crisp Wonton, Cherry-Balsamic Reduction
Nicoise Salad Bites with Capers, Olives, Peppers, Green Bean, Dijon in Potato Cup
Grilled Italian Sausage & Peppers on Rosemary Skewer
Lamb & Mint Pesto Lollipops
Beet & Yogurt Salad in Cucumber Cup
Steak House Bites of Tenderloin Morsel, Gorgonzola, Bacon-Wrapped
Baby Eggplant Crisps, Oven-Dried Tomato, Mozzarella
Petite Tomato Tart Tatin, Pesto Drizzle
Soup Shot of Mangaspacho, Chopped Cilantro, Creme Fraiche
Savory Parmesan Creme Brulee , Salted Tomatoes & Balsamic Reduction
Roasted Beet Napoleon Layered with Julienne Arugula, Chevre & Pine Nuts
Creamy Lemon-Mascarpone Arancini, Garlic Aioli
Grilled Lobster & Shrimp “Ceviche-Style,” Corn Cake, Avocado Creme
Warm Grapefruit & Bleu Cheese Bruschetta
Pear, Gruyere & Prosciutto Salad Bites, Basil Oil Drizzle
Shaved Asparagus Salad, Frisee, Crispy Fried Onions, Tarragon Vinaigrette
Local Greens in Cucumber Band, Strawberries, Candied Walnuts, Shallot Dressing
Watermelon Salad with Fromage de Chevre Brulee, Arugula, Balsmaic Vinaigrette
Baby Field Greens, Sliced Strawberries, Blanched Haricots Verts, Toasted Almonds, Passion Fruit Vinaigrette
Arugula Salad with Grilled Peaches, Peach & Walnut Wonton
Spicy Shrimp & Quinoa Salad, Pearjolais Tomatoes, Grilled Corn, Crumbled Feta, Fresh Cilantro, Diced Avocado
Jumbo Lump Eastern Shore Crab Cakes, Remoulade Sauce
Gorgonzola-Crusted Tenderloin, Balsamic Drizzle
Pan-Roasted Sea Bass, Citrus & Avocado Oil
Fontina-Chive Risotto Cake, Roasted Artichokes, Mushrooms, Fava Bean Salsa
Tuscan Herb Chicken, White-Wine & Caper Sauce
Grilled Argentine Ribeye Steak, Chimichurri Sauce
Chevrons of Guava-Glazed BBQ Salmon, Tomato & Mango Salsa
Blackberry-Glazed Beef Short Rib Steaks
Lemon Mascarpone Cream Roulade, Lemon Curd, Blackberry-Basil Sauce
Grapefruit-Glazed Angel Food Cakes, Strawberries
Chocolate Decadence -Layers of Praline Mousse, Dark Chocolate Ganache, Vanilla Cream
Warm Mixed Berry Crisp, Vanilla Bean Ice Cream
“Death by Chocolate” -Warm, Gooey Souffle, Salted Caramel Praline Shard
Cinnamon-Baked Apple Stuffed with Crushed Amaretti Cookies, Crystallized Fruits, Spiced Walnuts, Bourbon Whipped Cream
Frozen Key Lime Tower, Graham Crust, Swiss Meringue, Dark Chocolate Drizzle
Ingredients:
Leaves from 4-5 mint sprigs
2 sugar cubes or 1/2 ounce simple syrup
Mint sprig for garnish
Preparation:
Place the mint and simple syrup or sugar into a julep cup.
Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
Add the bourbon.
Fill with crushed ice and stir well until the glass becomes frosty.
Garnish with the mint sprig
A family-style menu featuring local fare
Savory Morsels Paired with Wines Selected by Tom Natan of First Vine Wine
Roasted Fingerling Chip With Preserved Lemon & Whipped Thyme-Goat Cheese
Les Terrasses de Perret Muscat Sec 2010 – A Dry Aperitif
Deviled Quail Egg “Nicoise” With Tuna Sliver, Capers & Haricots Verts
Bodega Traslagares Verdejo 2013
Crab, Avocado, Pomegranate Salad In Endive
Società Agricola Bulichella Tuscanio Bianco 2013
Lobster Salad With Touch Of Cayenne In Cucumber Cup
Bodega Hiriart Lágrima Rosado 2013
Fried Chicken & Waffle Cones with Maple Syrup, Maple-Bacon Butter
Local Chorizo Baked in Pastry with Honey Mustard
Virginia Ham Biscuits with Apple Butter
“Shrimp & Grits” Cake with Creamy Gouda Grit Cake Topped with Shrimp Remoulade
Heart-Shaped Grilled Pimiento Cheese Sandwiches
Sausage & Cheddar Balls
Mini Half-Smokes with Mustard and Grilled Pepper Relish
Kentucky Hot Chicken Slider with Pickle Slice and Green Peppercorn Aioli
Fig & Goat Cheese Flatbread with Honey & Balsamic Reduction
Fried Artichoke with Lemon-Caper Aioli
Burrata On Toast with Arugula Pesto, Roasted Tomato and Lemon Zest
Lamb & Mint Pesto Lollipop
Baby Eggplant Crisps with Mozzarella, Oven-dried Tomato and Oregano
Mini Crab Cake on Crostini with Blood Orange Cream
Fried Pickles with Zesty Mayo
To Start
Creamy Tomato Soup Poured Over a Parmesan Flan Topped with Roasted Tomato & Crispy Shallots
Followed By
Blackberry-Glazed Beef Short Rib Steak or Cornflake-Crusted Chicken with Buttermilk Sauce – a Modern Take on Fried Chicken!
To Finish
Iron-Skillet Peach, Blueberry & Basil Crisp with Honey-Vanilla Ice Cream
Warm Blackberry Crumble Tartlets
Key Lime Parfait with Oreo Crumbles
Vanilla Creme Brulee Tartlets
S’more Bites with Graham Round, Ganache, Bruleed Marshmallow
Classic Apple Hand Pies
Lemon & Wild Berry Cheesecake Truffles Dipped in White Chocolate
Virginia Peanut Brittle
Red Velvet Cup Cakes