THE DINING HALL

THE ULTIMATE FINE DINING EXPERIENCE
CHEF ANNE KIRKMYER'S

SPRING MENU

THURSDAYS AND SATURDAYS

FIRST COURSE

Oysters a la Joe
Rappahannock Oysters roasted with
White Cheddar, Bacon, Scallions and
a kick of Cajun

SECOND COURSE

Lamb’s Lettuce (Mache) Salad with fresh
Strawberries, Goat Cheese with herbs, and Pine Nuts,
Drizzled with a Black Currant Vinaigrette

THIRD COURSE

Rappahannock River Rock Fish seared in an Asiago/Panko Crust
and served on a White Bean Puree
Fresh Vegetable Ratatouille

FOURTH COURSE

Sticky Toffee Pudding with a hint of Virginia Gentleman Bourbon
Served with French Vanilla Ice Cream

FRIDAYS AND SUNDAYS

FIRST COURSE

Blue Mussels from Prince Edward Island served in a
Savory Broth of White Wine and Garlic with an Asiago Croustade

SECOND COURSE

Classic Chopped Salad
An Orchestra of Assorted Textures and Flavors
local vegetables combined with a silky herb dressing.

THIRD COURSE

Breast of Moscovy Duck with Braised Sweet
Cherries in a Port Wine Sauce, served with
an Oatmeal Souflee and Smoked  Collard Greens

FOURTH COURSE

Fresh Fruit Napoleon
Fresh Fruit combined with Chantilly
Cream and served with Puff Pastry

MONDAYS

A dinner customized for our guests.