Pork Loin – Center Cut Pork Loin Stuffed with Apples and Chorizo, topped with an Apple Butter Glaze. Served with Sage Stuffing and Seasonal Vegetables.

Rack of Lamb – Pan Seared Panko Encrusted Rack of Lamb finished with a Dijon Marsala Jus. Served with a Potato Croquette and Seasonal Vegetables.

Filet of Beef - Beef Tenderloin topped with a Wild Mushroom, Sherry and Garlic Sauce. Served with Spiced Pumpkin Risotto and Seasonal Vegetables.

Duck Breast – Pan Fried Duck Breast drizzled with a Gran Marnier and Turbinado Reduction. Served with Spiced Pumpkin Risotto and Seasonal Vegetables.

Mountain Trout - Pan Fried Potato Encrusted North Carolina Mountain Trout topped with an Herbed Lemon and Caper Aioli. Served with Seasonal Vegetables

Game Hen - Seasoned and Slow Roasted Cornish Game Hen finished with a Local Maple Syrup and Cinnamon Glaze. Served with Sage Stuffing and Seasonal Vegetables.

Salmon Encroute - Roasted Atlantic Salmon in a Puff Pastry topped with a Roasted Red Pepper Coulis. Served with Spiced Pumpkin Risotto and Seasonal Vegetables

All entrees served with
Chef’s Soup du Jour
Salad
Homemade Dessert.

Price: $35.00 per person. Taxes and service charge not included.

A selection of Virginia wines is available.

Twenty-four hour notice of menu selections normally required.

Menus are subject to change and will be designed to make the most of seasonally available specialties.

Dinners are offered Monday Through Saturday
and subject to the availability of the Chef