Here are some sample menus for you to review.  You may also contact us directly at 540-524-2525 to customize your own Fine Dining Experience.

 


 

Coq Au Vin

Amuse Bouche

Seared Scallop with a salmon caviar

Salad

Spinach tossed with roasted root veg, braised brussels sprouts, bacon and balsamic vinaigrette

Entree

Coq Au Vin ~ Chicken braised with wine, lardons, mushrooms and garlic with roasted vegetables.

Dessert

Double Chocolate Mousse

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Madeira Scallops

Amuse Bouche

Yellow Tuna poached in green tea

Salad

Orecchiette pasta on a bed of wilted spinach dressed in a white balsamic and garlic reduction

Entree

Seared Madeira glazed scallops over Asparagus cream w/vegetarian risotto and Snow Peas

Dessert

Double Chocolate Mousse

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Pork Medallions

Amuse Bouche

Salmon Caviar on Parmesan Crisps.

Salad

Pickled Radish and Caramelized Red Onion on a bed of toasted corn and mixed greens with a citrus and olive oil emulsion

Entree

Pork Medallions over herbed Spaetzle with a sherry cream sauce. Haricot Vert with crispy fried shallots

Dessert

Apple tarts with a homemade ice cream and strawberry

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Tagine Fish

Amuse Bouche

Thai Cucumber Shrimp shots

Salad

Shaved pickled watermelon and Brie over greens with a sesame ginger dressing

Entree

Tagine Seasoned White Fish over pearl couscous and broccoli rabe

Dessert

Mango and French Vanilla Ice cream

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Rack of Lamb

Amuse Bouche

Cucumber shrimp shots

Salad

Crab salad in a grapefruit creme vinaigrette

Entree

Grilled Rack of Lamb with a mushroom risotto and a sauteed seasonal vegetable medley

Dessert

Creme Brulee

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Roasted Haddock

Amuse Bouche

Parmesan crisp with brie, tagine shrimp, cilantro and cashew pesto.

Appetizer

Oysters En Croute, (seared oysters in a puff pastry with a smoked gouda cream)

Salad

Mache and herb blend topped with pickled beets, caramelized onion, grape tomatoes and chanterelle mushrooms. Dressed in an orange and roasted garlic emulsion.

Entree

Roasted Haddock over shredded Asparagus, dressed with a Bearnaise cream. Garam masala laced sweet potato.

Dessert

Creme Brulee topped w/ apple pie spiced ice cream.

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Chateaubriand

Amuse Bouche

Marrow with a cauliflower puree and salmon caviar. Bouillabaisse Ravioli stuff with lobster and a cilantro cashew pesto.

Salad

Spinach topped with roasted vegetable medley and a white balsamic vinaigrette.

Entree

Roast Tenderloin with sauce Bearnaise with roasted red potatoes and a saute of carrots and green beans with garlic and white wine.

Dessert

Creme Brulee

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