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The Inn at Meander Plantation Dinner Menu for March 19-24, 2009

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
Or
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
Or
Retreat Farm Lamb Porterhouse Chop with Potato Puree,
Watercress Emulsion and Lamb Demiglace

Intermezzo:
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

Dessert:

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

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