First Course
Scallops Duo
One sea scallop over chipotle chili sauce, one over creamy Mornay sauce, both with sweet basil pesto.
Fig’s Crostini
Sweet fig chutney over grilled baguette slices with melted Champagne cheddar cheese, raspberry reduction, and micro-greens.
Chicken Skewers
Grilled chicken skewers over a roasted tomatillo sauce with jalapeno cream.
Second Course
Crab Salad
Virginia lump crab tossed with corn salsa, avocado, diced sweet potato and arugula with a garlic, olive oil dressing.
Duck Consommé
Savory broth with a wild mushroom stuffed ravioli and green onion.
Warm Spinach Salad
Wilted spinach leaves tossed in bacon vinaigrette with crisp lardons, boiled egg, green onion, and feta cheese.
Main Course
Blackened Salmon
Cajun seared Atlantic salmon over orzo pasta with a tangy bruschetta and fresh arugula.
Filet Mignon
Grilled beef medallion with a shiitake mushroom cream sauce, roasted grape tomatoes and green onion over wilted kale with aioli grilled baguette slices.
Roast Duck Breast
Oven roasted duck breast over a sweet potato risotto with fresh arugula, fig chutney, and raspberry reduction.
Stuffed Portobello
Grilled Portobello mushroom stuffed with gorgonzola cheese, pear, and basil with a sun dried tomato and peanut cream sauce. Served with grilled asparagus.
Grilled Swordfish
Ember crusted swordfish fillet, char-grilled with a roasted bell pepper and corn salad, saffron aioli and roasted fingerling potatoes.
Dessert
“Milk and Oreos”
A “cookie” of creamy cheesecake between Oreo crusts served with a “glass” of vanilla crème anglaise.
Lemoncello
Frozen dessert of rich lemoncello and whipped cream served in a Champagne flute.
Chocolate Cake
Six layers of rich chocolate frosting and cake with chocolate truffle topping.
