Passed Appetizers

Virginia Ham “Tapas”

shaved Smithfield ham and Manchego cheese on ciabatta slices,

with Pommery mustard spread

Littleneck Clams Casino

tender young clams stuffed with bacon, Parmesan and breadcrumbs

First Course

Potato & Chorizo Torta

with Smoked Paprika Sauce and Lemon Essence

Second Course

 Chevre and Golden Beet Salad

warm beets and goat cheese over Boston Bibb lettuce, with pistachios

and Brown Butter Vinaigrette

Third Course

 Pomegranate Molasses-rubbed Duck Breast

with juniper berries and cocoa,

on rosemary and bacon white bean cassoulet

Fourth Course

Lamb Osso Buco

on hand-cut papardelle, with roasted mushroom demiglace

and French green beans finished with sage brown butter 

Fifth Course

Fresh Peach and Almond Tartlette

individual artisan pies topped with vanilla bean ice cream

and a swirl of North Garden Apple Jack caramel sauce