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Sunday, November 23, 2008

Thanksgiving Dinner Menu 2008

The Inn at Meander Plantation
Thanksgiving Dinner

Thursday, November 27, 2008


First Course:
Select One Per Person
Butternut Squash Soup with Wild Mushroom Flan
Or
Arugula Salad with Shallot, Cranberry, Goat Cheese,
Candied Pecans, Bacon Lardons and Apple Cider Fumet
Wine Suggestion: Prince Michel Vineyards Barrel Select Chardonnay 2005
$8 glass/$22 bottle


Main Course(Select One Per Person):
Smoked Turkey with Oyster Stuffing, Potato Puree and Giblet Gravy
Wine Suggestion: Rockbridge Vineyards De Chiel Reserve Pinot Noir 2005
$8 glass/$21 bottle
Or
Sweet Potato Scales Crusted Striped Bass with Cauliflower-Caper Puree,
Roasted Spinach and Béarnaise Sauce
Wine Suggestion: Pearmund Cellars Ameritage Reserve 2005
$8 glass/$36 bottle

Or
Olive Poached Prime Rib with Crispy Garlic Potatoes
Collards and Cabernet France Demiglace
Wine Suggestion: Rockbridge Vineyards De Chiel Reserve Pinot Noir 2004
$8 glass/$24 bottle


Served At Every Table:
Cranberry-Orange Relish, Five Cheese Macaroni and Cheese,
Succotash, Haricot Vert and Onion Gratin

Dessert Course (Select One per Person):
Fall Spiced Ginger Bread with Cinnamon Ice Cream
Or
Thirty-Two Layer Chocolate Gateau
Or
Pumpkin Pie
Wine Suggestion: Gray Ghost Vineyards Adieu 2006
$8 glass/$32 bottle
Seventy-Five Dollars per Person
(Not inclusive of tax, gratutiy and alcoholic beverages)

Friday, November 7, 2008

Menus for Nov. 7-11, 2008

The Inn at Meander Plantation Dinner Menus
David Scales, Executive Chef

Please select either the Three Course or Six Course
for the entire table so that the serving of courses will coordinate.

Three Course Prix-Fixe
Forty-Five Dollars per Person
Includes: First Course, Entrée, and Dessert
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $20 additional (3 glasses)

First Course (select one per person):
Butternut Squash Velouté with Crispy Collards
Or
Microgreens Salad with Goat Cheese,
Candy Pecans, Apple and Balsamic Reduction

Entrée Course (select one per person):
Black Angus Filet Mignon with Garlic Potatoes,
Charred Greens and Port Wine Reduction
Or
Crispy Duck Breast with Potato Puree,
Baby Bok Choy and Cider Reduction
Or
Wild Alaskan True Cod Sauté with Glazed Retreat Farm Turnips,
Chanterelles, Broccoli Soubise and Jumbo Lump Crab Sauce

Dessert Course:
Rosemary Crème Brulee


Six Course Chef’s Tasting Menu
Seventy-five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)
Wine Pairings: $35 additional (5 glasses)


Amuse-Bouche
Bacon Wrapped Halibut Cheek with Chardonnay Pan Sauce

First Course
Seared Dry U-10 Scallop with Crispy White Truffled Potato,
Micro Arugula, Retreat Farm Sweet Corn Sauce and Meander Chive Oil

Second Course
Smoked and Salted True Cod Cake with Sweet Pepper
Cream Sauce and Micro Mustard Greens

Third Course
Pan Roasted Quail with Crispy Baby Bok Choy
and Cider Reduction

Intermezzo
Autumn Sorbet

Entrée Course
Duo of Beef: Caramelized Veal Tenderloin with Smoked Short Rib,
Potato Puree, Charred Greens and Port Wine Reduction

Dessert Course
Rosemary Crème Brulee
Or
Grand Marnier Soufflé with Vanilla Bean Anglaise