Archive for the ‘Dinner Menus’ Category

Thanksgiving Dinner Menu
November 26, 2009; 2:00pm and 6:30pm
Call today to make reservations for either of our two seatings.
First Course:

Mixed Baby Greens, Apples, Goat Cheese and Pecans
with Apple Cider Vinaigrette
Oyster, Corn and Potato Chowder
Butternut Squash and Apple Soup with Bacon Lardoons
Second Course:

Roasted Butternut Squash, Parmesan, Toasted Almonds,
Greens and Balsamic Vinaigrette
Scallops with Wilted Spinach and Tomato-Caper SauceMain Course:

Breast of Turkey with Cranberry and Sausage Stuffing,
Brussels Sprouts, Mashed Potatoes and Gravy

Roulade of Pork Tenderloin with Cornbread, Apple and Country Ham Stuffing,
Sweet Potato Casserole, Haricots Vert and Apple Cider Reduction
Escolar Filet with Maple-Ginger Glazed Roasted Root Vegetables,
Winter Squash and Asparagus

Dessert Course:

Pumpkin Tart with Molassas Spiced Cookie Crust
Apple Tart Tartin with Honey-Thyme Ice Cream
Individual Pecan Pies with Bourbon Caramel Sauce

$65 per person
$35 for children under 10
(Does not include gratuity, taxes or alcoholic beverages.)

Saturday, July 18, 2009
Executive Chef/Owner Suzie Blanchard

First Course:
Salad of Baby Field Greens with Apple, Maytag Blue Cheese,
Candied Pecans and Apple Cider Vinaigrette
Wine Pairing: Rappahannock Cellars Seyval Blanc 2008
Spanish Gazpacho: A Cold Soup of
Cucumbers, Avocado, Yellow Pepper, Onions and Herbs
Wine Pairing: Gray Ghost Vineyards Victorian White

Entrée — Select One per Person:
Pan Seared Bistro Steak with Blood Orange Beurre Rouge,
Creamy Parmesan Polenta and Sautéed Asparagus
Wine Pairing: Prince Michel Vineyards
Cabernet Sauvignon 2006

Seared and Roasted Duck Breast with Peach Tarragon Sauce, Potato Puree and Yellow Haricots Vert
Wine Pairing: Linden Vineyards Claret 2006

Seared Ahi Tuna with Herbed Basmati Rice Pilaf,
Haricots Vert and Roasted Yellow Tomato Vinaigrette
Wine Pairing: Del Fosse Vineyards Grand Cru Olivier 2007

Panna Cotta Trio with Kiwi, Strawberry and Mango
Wine Pairing: Gray Ghost Vineyards Adieu 2007
Lemon Sorbet with Chocolate Dipped Strawberries
Wine Pairing: King Family Vineyards Loreley 2004Late Harvest Viognier

Thursday, June 4, 2009 through Sunday, June 7, 2009

Chef Alexander Morris
First Course:
Hudson Valley Pan Seared Foie Gras with Savory Polenta,
Virginia Country Ham and Blackberries
Salad of Mixed Greens with Cherry Tomatoes, Asparagus Tips,
Fresh Grated Asiago Cheese with House-Made Balsamic Vinaigrette

Second Course:
Oysters on the Half Shell with Champagne Tobikko Roe Sauce
Goat Cheese Bombes- Cornmeal Dusted Deep Fried Goat Cheese

with Fresh Tomato Basil Salad

Raspberry-Orange Sorbet

Entrée (Please Select One Per Person):
Pan Seared Blue Marlin with Jumbo Lump Crab, Pineapple Butter,

Crispy Potatoes and Sautéed Snow Peas

Rosemary-Garlic Essence Colorado Rack of Lamb with Potato Puree,

Baby Carrots and Burgundy Wine SauceMaryland Style Crab Cakes with Saffron Risotto,
Rainbow Chard and Citrus Butter Sauce

La Bete Noir (Flourless Chocolate Cake)
with Retreat Farm Blackberry Coulis
Meander Classic Crème Bruleé

Friday, May 22, 2009
Chef Alexander Morris

First Course:
Blue Crab Salad with Tomato Confit
and Champagne- Basil Vinaigrette
Salad of Baby Lettuces with Cherry Tomatoes,
Local Grown Strawberries, Candied Walnuts
with House-Made Honey-Mustard Vinaigrette

Second Course:
Maryland Style Crab Cakes Three Ways:
*Curry Oil
*Avocado Tar-Tar
*Honey Balsamic Remoulade
Pan Seared Colossal Sea Scallop with Sweet Pea Puree
and Roasted Red Pepper Sauce

Pan Seared Duck Breast with Braised Cherries,
Sweet Potato Puree and Gingered Figs

Panko Encrusted Filet of Opah with Wasabi Potato Puree,
Sautéed Mustard Greens and Blackberry Ponzu

Cinnamon Rubbed New Zealand Rack of Lamb with Port Wine Demi-Glace, Roasted Fingerling Potatoes and Baby Carrots

La Bete Noir with Raspberry Coulis
Lemon Cups with Strawberry Rhubarb Compote

The Inn at Meander Plantation
David Scales, Executive Chef

Sixty-Five Dollars per Person
Not inclusive of tax gratuity and alcoholic beverages

Cocktails Hour with complimentary hor d’oeuvres starts at 6:00pm. Dinner is served at 7:00pm. Please call 540-672-4912 to make reservation.

First Course:
Parsnip Bisque with Caramelized Apples,
Brie and Pomegranate Gastrique
Organic Spring Mix with Meander Chives,
Retreat Farm Hard Boiled Egg, Shallot, Peas,
Duck Cracklins and Blood Orange Vinaigrette

Second Course:

Garlic and Brown Crusted Colossal Scallop
with Curried Cream Retreat Farm Spinach
Retreat Farm Lamb Porterhouse Chop with Potato Puree,
Watercress Emulsion and Lamb Demiglace

Retreat Farm Raspberry Sorbet

Entree Course (Select One Per Person):
Filet of Black Angus Ribeye, Mushroom Risotto,
Shaved Asparagus and Red Wine Demiglace

Roulade of Duck Breast Wrapped in Chard
with Butternut Squash Hash, Micro Basil and Port Wine Reduction

Seared Pacific Blue Marlin with Micro Bok Choy,
Pommes Maxim and Grapefruit Vanilla Tapioca Sauce


Crème Caramel with Mango
Lemon Semifreddo with Retreat Farm Blackberry Sauce
and Lemon Zest Anglaise

Saturday, February 14, 2009
David Scales, Executive Chef

Sixty-Five Dollars per Person.
Cocktail Hour 6:00pm and Dinner is served at 7:00pm.
Reservations Required.

First Course:
Baby Arugula Salad with Beets, Goat Cheese, Candied Cashews, Fresh Herbs and Cherry Balsamic Vinaigrette
Parsnip, Apple and Brie Velouté with Pomegranate Reduction

Second Course:
Black Truffle and Ricotta Ravioli with Rosemary and Sage Cream Sauce, Parsley Oil, Fried Capers and Organic Sweet Pea Shoots
Yellowfin Tuna Tartare with Avocado Puree, Retreat Farm Microgreens and Soy, Sesame and Ginger Sauce

Blood Orange Sorbet

Entree Course (Select One Per Person):
Chateaubriand Stuffed with Jumbo Lump Crab, Grilled Assorted Asparagus, Potato Puree and Tarragon Demiglace

Olive Oil Poached Colorado Rack of Lamb with Glazed winter Vegetables, Parmesan Polenta and Pinot Noir Lamb Demiglace

Potato Crusted Red Snapper with Red Quinoa Risotto, Roasted Baby Spinach and Tequila Sunrise Beurre Blanc

Meander’s Signature La Bete Noir
(Dense Dark Chocolate Tart with Ganache)
Tiny Valentine Cakes
(Petite Sour Cream Cakes Filled with Raspberry and Apricot)

David Scles, Executive Chef

Please call 1-540-672-4912 to make reservations at our 7:00pm seating.
Cocktails and hors d’oeuvres are served begining at 6:00pm.

First Course:
Parsnip Soup with Purple Carrot Juice Reduction and Caramelized Pears
Arugula Salad with Apple, Candied Pecans, Goat Cheese, Fresh Herbs and Black Berry Fumét

Second Course:
Retreat Farm Shoulder of Lamb Ravioli with Sweet Pea Shoots, Rosemary Cream Sauce, Parmesan Reggiano,
Parsley Oil and Fried Capers
Seared Colossal Scallop with potato Puree, Roasted Spinach and Sauvignon Blanc Pan Sauce

Greyhound Sorbet

Entree Course (Select One Per Person):
Black Angus Steak au Poivre with Black Truffle Potato Croquette, Charred Greens and Green Peppercorn Sauce

Grilled Halibut Cheeks with sweet Potato Puree, Haricot Vert
and Wild Mushroom and Salsify Soubise

White Marble Farms Pork Loin Stuffed with Sage Sausage, Glazed Winter Vegetables, Crispy Garlic Potato
and Apple Cider Reduction

Duo of Chocolate:
Chocolate Torte with White Chocolate Ice Cream
Grand Marnier Soufflé and Vanilla Bean Anglaise

Sixty-Five Dollars per Person
(tax, gratuity and alcoholic beverages not included)

Wednesday, December 31, 2008
Executive Chef, David Scales

125.00 per person (not inclusive of tax grauity and alcoholic beverages).
Please call, 1-800-385-4936, to make your 8:00 dinner reservations.

Oysters and Caviar

First Course:
Parsnip Soup with a Swirl of Apple,
Pear and Brie Velouté and a Hint of Pomegranate

Second Course:
Fried Striped Bass, Carrot Puree,
Microgreens and Tabasco-Herb Remoulade

Third Course:
Diver Scallops with Foie Gras,
Potato Puree, Ten-Year Balsamic Reduction
and Pistachio-Cayenne Brittle

Fourth Course:
Cumin-Vanilla Crusted Quail,
Spaghetti Squash and Black Truffle Sauce

Fifth Course:
Black Angus Filet Mignon with “True Blood” Demi-Glace and Fried Salsify

Dessert Course:
Amaretto Souffle
Chocolate Decadence

Wednesday, December 24, 2008
David Scales, Executive Chef

To Reserve 6:30 Seating Call 1-800-385-4936

First Course:
Oyster and Salsify Bisque

Second Course:
Seared Scallop with Parsnip Puree,
Red Wine Beurre Blanc and Salted Sesame Brittle

Third Course:
Triple Bird:
Roasted Goose and Blackberry Sauce
Seared Foie Gras with Balsamic and Pistachio
Squab with Sweet Pea Shoots and Bird Reduction

Hot Butter Rum Cider

Smoked Short Ribs with Potato Puree,
Roasted Spinach and Red Velvet Demiglace

Dessert Course:
Thirty-Six Layer Gateau with Peppermint Chocolate Curls

Seventy-Five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)

One Hundred and Ten Dollars per Person with Suggested Wine Pairings
(Not inclusive of taxes and gratuity)

The Inn at Meander Plantation
Thanksgiving Dinner

Thursday, November 27, 2008

First Course:
Select One Per Person
Butternut Squash Soup with Wild Mushroom Flan
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
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

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
Thirty-Two Layer Chocolate Gateau
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)