Passed Hors d'oeuvre

Fried Oyster Poor Boy
Miniature brioche rolls
with local fried oysters and cocktail sauce

Spring Duck
Amish Raised Muscovy duck breast
With a spicy marinade, served on a toast
point and garnished with a rhubarb salsa

Virginia Ham Biscuits
Herb biscuits served with cured
Smithfield ham and a grainy mustard


To Begin

Crab and Avocado Timbale
Maryland lump crab meat salad
with an avocado mousse timbale garnished
with micro greens and a mango salsa


Main Course

Virginia Rainbow Trout
Whole rainbow trout from a local source,
sautéed golden brown and served with a lemon and
herb butter with a garnish of fried parsley and a parsley oil

Darphine Potatoes
Julienne of yukon gold potatoes, seared
golden brown with butter and served in individual portions


Cheese Course

Virginia Chevre
A quenelle of local goat cheese
served with an olive oil crostini, organic greens
and garnished with a balsamic reduction and freshly cracked pepper


Dessert Course

Apple Tart
Tart greening apples sliced thin, baked on a
delicate pastry dough and served with Calvados
spiked whipped cream and garnished with dried apples

or

Crème Brulee Napoleon
Crème brulee layered with thin
sheets of phyllo, garnished with a hazelnut
crunch and painted with a cream of hazelnut