hors d'oeuvres
salad and first course
main entree
dessert and beverage

Blackberry Marinated Chicken with Wild Mushroom Sauce
Gilled Chicken Breast Marinated in Virginia Blackberries and served with Wild Mushroom Sauce

Tortellini with Sun Dried Tomato Pesto
Cheese Tortellini tossed in Hearty Sun Dried Tomato Pesto

Sesame Encrusted Filet of Salmon
Flaky baked salmon encrusted by a mixture of soy, ginger, and sesame seeds

Sautéed Salmon with Leeks
Sautéed filet of salmon smothered in fresh sautéed leeks

Pine Nut Pesto Pasta

Roasted Stuffed Quail
Virginia Quail stuffed with Wild Mushroom Stuffing

Roasted Sirloin of Beef

Gruyere Chicken Breast
Fresh chicken breast stuffed with sun dried tomatoes and Gruyere Swiss cheese

Roasted Virginia Bison
Local Bison Seared in Bourbon Mustard Glaze and Native Mushrooms

Hazel Nut Veal Medallions
Thinly Sliced Veal, Coated with Hazel nuts and Sautéed to perfection