Menu week of 4/16-4/27

FIRST

FUGF Duck Breast, Carrot and Cabbage Salad,

 AOF Lomo XO Sauce, Carrot Powder, Apple Juice, Burnt Focaccia

Paired with Viognier 2017

 

SECOND
Green Garlic Bisque,

 Pimento Cheese Croutons, Pickled Spring Onion 

Paired with Harlequin Chardonnay 2016

 

THIRD
7 Hill Filet Mignon, Shenandoah Valley Potato Hash,

 Burnt Spring Onion, Chicken Jus

 Paired with Vintner’s Reserve 2016

 

FOURTH
Valrhona Chocolate Semifreddo,

Cocoa Nib Crumble, Mint Glaze, Strawberry Syrup

Paired with Othello 2016