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