Chef James Zitz

Roasted Mushrooms with Tarragon and Garlic Butter

Lamb Lollipops with Cucumber Pomegranate Sauce

Roasted Pears Stuffed with Ricotta and Walnuts over Arugula

Blue Crab and Honey Crisp Apple Salad Wraps

Fig and Ham en Croute with Goat Cheese and Caramelized Onion

Fried Green Tomatoes and Eggplant with Pecan and Fig Emulsion, Nasturtium Leaf (vegetarian)

Grilled Shrimp Cakes- on Buckwheat Blinis with Garlic, Dill Aioli (GF)

Chesapeake Oysters on the Half Shell with Champagne Mignonette

Beef Tenderloin Canape- Horseradish Cream, Yellow Tomato Emulsion

Bacon Wrapped Scallops with Umami Maple Glaze

Crispy Brussels Sprouts with Bacon Lardon and Apple Cider Gastrique

Leek and Gruyere Bread Pudding topped with Olive Oil Poached Garlic, Fennel and Tomatoes

(Salad) Classic Caesar Salad with Steakhouse-style Caesar dressing

(Salad) Poached Pears Stuffed with Ricotta and Walnuts over Arugula

(Salad) Panzanella Bread Salad with Heirloom Tomatoes (vegetarian)

(Salad) Roasted Maitake Mushroom, Tomato Concasse, Parmesan Crisps, Arugula, Balsamic Honey Drizzle

(Soup) Summer Squash and Lemon Verbena Soup, with Caramelized Honey Pecans (V)

(Soup) Maryland Crab Soup

Chilled Honeydew Melon Soup with Creme Friache, Lemon Thyme and Chervil

Beef Brisket Stuffed Peppers- Local Brisket/ Wild Rice/ Seasonal Vegetables/ Green Peppercorn Cream

Coffee Rubbed Brisket, Sweet Potato and Root Vegetable Gratin, Green Onion Soubise

Crab-Stuffed Flounder with Roasted Winter Greens and Lemon Aioli

Crabcakes with Remoulade, Smashed Potatoes and Autumn Vegetable Slaw

Herb Crusted Beef Roast- Horseradish Sauce, Dijon Apple Relish

Roasted Leg of Lamb with Cucumber Raita, Lavender Poached Vegetables

Pan Roasted Beef Loin with Root Vegetable Gratin and Acorn Squash

Roasted Salmon with Orange Glaze with Warm Farro and Autumn Greens Salad

Low Country Shrimp and Grits- Local Grits, Red-eye Gravy, Blistered Tomatoes

Herb Crusted Pork Loin with Lemon, Leek and Spinach Puree, Grilled Summer Squash and New Potatoes

Blueberry Cheesecake with Mint Coulis

Lemon Ricotta Cake with Blueberry Compote

Coconut Custard Tart with Lemon Grass Syrup (Dairy Free)

Flourless Chocolate Torte with Raspberry Coulis

Pecan and Pumpkin Bread Pudding with Bourbon Glaze

Sorghum Molasses Pecan Pie with Whipped Cream

Asparagus- Truffle Oil, Comte Fondue, Black Garlic (V)

Guanciale- Pea Puree, Cauliflower Foam, Tarragon Leaf

Scallop Crudo- Charred Grapfruit, Dill Oil, Celery Root Puree, Meyer Lemon (V)

Savory Peach Tart- Virginia Peaches, Lemon Thyme, Gruyere, Salted Honey

Pork Rillettes- Brioche Toasts, Apricot Chutney, Celery Leaf, Black Lava Salt

Foie Gras- Caramelized Pajerero Fig, Passion Fruit Gel, Shallot Frites, Chervil

Shrimp Toasts-Garlic Shallot Butter, Puff Pastry, Pinapple Sage

Salade Frisee- Green Apple, Tarragon, Brioche Crouton, Meyer Lemon Gastrique (V)

Salade Chevre Chaud- Warm Goat Cheese, Toasted Baguette, Chard, Roasted Cauliflower, Cider Vinegar Poached New Potatoes (V)

Truffle Potato Soup- Baby Leeks, Sorrel, Foie Gras, Buttermilk Biscuit (vegetarian version available with Eggplant and Walnut puree)

Burrata- Balsamic Grilled Grapes, Dill Flower, Crostini (V)

Warm Lentil Salad- Kale, Lardons, Golden Beets, Fennel, Sherry Vinegar

Pumpkin Soup with Oyster Mushroom and Pancetta

Chevre Canapes au Trois- Lemon and Fava Bean, Truffle and Asparagus, Grilled Artichoke and Portobello (V)

Swedish Beet Root Salad- Shaved Potato, Beets, Celery Root, Apple, Fennel in Lemon Mustard Espuma (V)

Swordfish with Lentils and Chorizo

Duck Gallettes- Buckwheat Crepe, Duck Confit, Tomato Concasse, Summer Greeens Salad

Stuffed Courgettes- Ricotta, Walnut, Tomato and Fennel Confit, Buckwheat Porridge, Summer Herbs (V)

Lavender Braised Ox Tail with Parmesan Risotto

Braised Poulette with Foie Gras Ravioli in Brodo

Stuffed Quail- Wild Rice, Walnut, Apricot, Salad of Asparagus, Shaved Fennel, Maitake Mushrooms, Kumquat Chutney

Pan Seared Lamb Chops- Pomeganate Citrus Relish, Cucumber Riata, Mediteranean Vegatable Couscous

Lamb Shank- Sauce Bordelaise, Roasted Tomato, Carmelized Sweet Potato

Entrecote- Bone in Ribeye, Parisian Butter, Honey Poached Carrots, Potato Aligot

Roasted Root Vegetable Pave over White Bean Stew- Fennel/ Kale/ Grilled Frisee/ Roasted Tomato

Caramelized Pears on an Almond Tart with Lavender Chantilly Cream

Classic Creme Brulee with Raspberries and Mint

Chocolate Mousse with White Chocolate and Raspberry Pirouttes

Coconut Custard Tart with Lemongrass Syrup

Flourless Chocolate Torte with Raspberry Coulis

Dates Stuffed with Stilton Cheese, Pommegranate and Toasted Almonds in Sage Brown Butter Sauce (V)

Grilled Shrimp on Cheddar Corn Potato Cakes with Sauce Choron

Lamb Kefta with Chervil and Green Apple Riata

Virginia Local Meat and CheeseBoard served with Country Yeast Rolls and Pickled Seasonal Vegetables

Heirloom Tomato, Cucumber, Pimento Cheese Tea Sandwiches with Lemon Verbena Mayonnaise and Potato Gaufrette (V)

Whipped Local Goat Cheese and Honey with Tomato Jam and Crostinis

Moving Meadow's Farms Chicken Lettuce Wraps

Fava Bean Hummus, Grilled Flat Bread ,Summer Vegetable Crudite (Vegan)

Local Asparagus, Sauce Romesco, Almond Dust, Pecorino Tuille

Grilled Romaine Salad with Yogurt Sauce, Parmesan, Cheddar Corn Bread Croutons and Red Onion (V)

Cider Glazed Brussels Sprouts with Edward's Virginia Bacon

(Salad) Poached Pears Stuffed with Ricotta, Apricot and Walnuts, Tarragon Viniagrette (V)

Spring Greens and Oyster Mushroom Salad with Hot Bacon Viniagrette

Ramp and Sorrel Vichysoisse, Black Walnut Gastrique (V)

Maryland Crab Soup

Fried Green Tomatoes and Eggplant with Pecan and Fig Emulsion (V)

Swedish Beet Root Salad- Shaved Potato, Beets, Celery Root and Leaf, Apple, Fennel in Lemon Mustard Viniagrette

Beef Heart Tartare, Quail Egg, Charred Green Onion, Tarragon Jicama Relish, Pommes Allumette

(Salad) Grilled Peaches, Heirloom Tomato, Charred Scallions, Nasturtium, Red Veined Sorrel, Charred Bell Pepper Vinaigrette

Seared Duck Breast, Smoked Cheddar Grits, Toasted Fennel, Celery Root and Horseradish, Kumquat Gastrique

Zucchini Cakes with Corn and Basil Summer Salad, Lyoniasse Potatoes (V, Vegan)

Marinated Grilled Flank Steak, Summer Greens and Melon Salad with Blue Cheese. and Green Apple and Horseradish Dressing

Braised Chicken Thighs (Culpeper, Va) with Tuscan Kale and White Bean Stew

Lavender Braised Ox Tail Stuffed Peppers with Carolina Gold Rice

Coffee Rubbed Brisket, Sweet Potato and Root Vegetable Gratin, Green Onion Soubise

Pan Seared Rockfish with Blood Orange Buerre Blanc, Roasted Yellow Beets and Wild Rice

Classic Creme Brulee with Raspberries and Mint

Lavender Custard Tart with Fresh Berry Compote

Blueberry Cheesecake with Mint Coulis

Sorghum Molasses Pecan Pie with Whipped Cream

Lemon Ricotta Cake with Pecan Tuile and Blackberry Compote

Fried Green Tomatoes with Smoked Pimento Cheese Sauce (vegetarian

Country Biscuits- Virginia Ham, Gruyere Cheese, Elderbery Jam

Fried Oysters with Smoked Paprika Remoulade

Baked Brie with Fig Jam and warm baguette

Seasonal Vegetable Crudite Platter with Buttermilmilk Green Goddess Dressing

Assorted Canapes

Grilled Chesapeake Oysters with Horse Radish Lemon Sauce

Chopped Romaine Salad with Roasted Potato, Boiled Egg, Radish, Tarragon Vinaigrette

(Salad) Grilled Peaches, Heirloom Tomato, Charred Scallions, Nasturtium, Red Veined Sorrel, Charred Bell Pepper Vinaigrette

(Salad) Poached Pears Stuffed with Ricotta, Apricot and Walnuts, Tarragon Viniagrette (V)

(Salad) Classic Caesar Salad with Steakhouse-style Caesar dressing

(Salad) Shaved Kale with Walnut, Sweet Cranberries, Pomegranate and Lemon Dijon Vinaigrette

Braised Chicken Thighs with Kale and White Bean Stew

Coffee-Rubbed Brisket, Sweet Potato and Root Vegetable Gratin, Green Onion Soubise

Cornmeal Crusted Fried Trout

Fried Chicken with Savoury Honey Drizzle

Pan Roasted Beef Loin with Root Vegetable Gratin and Acorn Squash

Roasted Salmon with Orange Glaze

Smoked Paprika Marinated Roasted Chicken with Apple Pie Bourbon BBQ Sauce

Herb Crusted London Broil with new Potato, Onion and Horseradish sauce

Glazed Baked Ham- Maple Orange Glaze

Pecan and Pumpkin Bread Pudding with Bourbon Glaze

Red Velvet Cake

Sorghum Molasses Pecan Pie with Whipped Cream

Flourless Chocolate Torte with Raspberry Coulis

Classic Bruschetta with Tomato, Basil, and Fresh Mozzarella (vegetarian)

Panzanella Salad with Heirloom Tomatoes and Yellow Tomato Vinaigrette (vegetarian)

Baba Ghanoj with Crostini and Olives (vegetarian)

Fig and Ham en Croute with Caramelized Onion and Goat Cheese

Hummus Mezze Platter- Freshly made Hummus, Flatbread crisps, Bell Pepper, Cucumber, Spanish Olive Oil

Shrimp, Lemongrass, Coconut and Sweet Potato Soup

Shrimp and Melon Salad- Shaved Almond, Basil Leaf, Lemon Dijon Dressing

Burratta- Balsamic Grilled Grapes/ Lemon Oil/ Marinated Almonds/ Dill Flower/ Crostini

Ancient Grains and Whole Foods Salad (Vegan, GF)

Homemade Bolognese with Fresh Tagliatelle

Seafood Fra Diavolo with Linguine

Gnocchi alla Fonduta with Walnut Pesto (vegetarian)

Crispy Pan-Roasted Branzino with Yellow Tomato Emulsion

Pan Seared Filet of Cod with White Beans and Artichoke

Lavender and Tomato Braised Ox Tail Stuffed Peppers with Linguini

Homemade Tiramisu

Chocolate Chip Cannolis

Lemon Ricotta Cake with Blackberry Compote

Pecan Pie with Whipped Cream

Panzanella Salad with Preserved Lemon and Fiore Sardo (vegetarian)

Mediterranean Stuffed Courgettes (vegetarian)

Naplese Caprese Salad

Fried Buffalo Mozzarella with San Marzano and Basil Sauce (vegetarian)

Proscuitto Wrapped Dates Stuffed with Pommegranite and Almond

Burratta- Balsamic Grilled Grapes, Lemon Oil, Marinated Almonds, Dill Flower, Crostini (V)

Lamb Lollipops with Cucumber Pomegranate Sauce

Seared Scallops in White WIne, Pernod and Butter Sauce, Shaved Fennel Shoots

Cheeseburger Slider Platter with Pickles, Tomatoes, Onion, and a variety of condiments

Lavender Braised Beef Cheek Tagliatelle with Pecorino

Mushroom Phyllo Croquettes with Spicy Honey Yogurt (V)

Gnocchi alla Fonduta with Walnut Pesto and Butternut Squash Agrodolce (V)

Mini Bell Peppers Arancini- Roasted Bell Pepper stuffed with Parmesan Risotto, Breaded and Lighty Fried

Trio of Flatbread Pizzas- Cheese, Pepperoni, and Spring Vegetables

Grilled Marinated Swordfish in Brodo with Pancetta and Braised Greens

Parmesan and Roasted Mushroom Risotto with Truffle Pea Purée (vegetarian)

Seafood Fra Diavolo – Shrimp, Scallop, Sea Bass in Spicy Tomato Sauce

Proscuitto Wrapped Filet of Cod with White Beans and Artichoke

Pan Roasted Duck Breast Served with red Wine, Figs and Polenta Stew

Lavender Rubbed Roasted Leg of Lamb with Herb Jus

Classic Baked Chicken Parmesan

Homemade Bolognese with Tagliatelle Pasta

Lavender Custard Tart with Fresh Berry Compote

Lemon Ricotta Cake with Raspberry Syrup

Coconut Custard Tart with Lemongrass Syrup (vegetarian)

Flourless Chocolate Torte with Raspberry Coulis

Farcis Nicoise- Roasted Zuchini and Bell Peppers Stuffed with Ratatouille and Walnuts (V)

Fried Squash Bloosoms- Goat Cheese, Lavnder Honey, Dill Flower, Fennel Pollen (V)

Burratta- Balsamic Grilled Grapes, Lemon Oil, Marinated Almonds, Dill Flower, Crostini (V)

Poached Pears Stuffed with Ricotta, Apricot and Walnuts, Tarragon Viniagrette (V)

Tapenade- Served with Pissaladiere (Niciose-style Foccacia) (V)

Soccas with Walnut Pesto and Sauce Romesco (V)

Breton Celeriac and Potato Salad with Chervil and Cornichon, Lemon Dijon Vinaigrette

Salad Nicoise- Tuna, Boiled Egg, Green Beans, Radish, Poached Potatoes, Summer Greens, Basil Leaves,

Soupe au Pistou- White Bean Soup with Charred Carrots and Pesto (V)

Leek and Gruyere Bread Pudding topped with Olive Oil Poached Garlic, Fennel and Tomatoes

Ancient Grains and Whole Foods Salad (Vegan, GF)

Boursin Pasta Salad with Cherry Tomato and Pickled Chard

Shrimp and Melon Salad- Shaved Almond, Basil Leaf, Lemon Dijon Dressing

Celery Root Salad- Traditional French Comfort Dish

Poulet au la Provencal- Braised Chicken, White Wine, Artichoke, Niciose Olives, Shaved Garlic, Blistered Cherry Tomatoes

Bouillabaisse- Classic French Shellfish Stew- Scallops, Shrimp, Mussels and Clams

Navarin d'Agneu- Tomato and Coriander Braised Lamb Stew, Parsnips, Carrots, Celery Root and Potato

Pasta Provencal- Flavors Of Provence served warm with Penne Pasta, Fresh Mozzarella, Roasted Eggplant, Tomato, Bell Pepper, Basil, Olive Oil and Other Summer Herbs

Shrimp Pasta with Sundried Tomato Pesto

Pan Roasted Duck Breast Served with red Wine, Figs and Polenta Stew

Raspberry Sorbet with Mint and Pistachio Crumble

Flourless Chocolate Torte with Raspberry Coulis

Lavender Custard Tarts with Fresh Berry Compote

Lemon Ricotta Cake with Blueberry Compote

Poached Pears with Whipped Chevre. Honey Gastrique and Walnuts over Sorrel

Steamed Mussels with Andouille- in White Wine, Garlic and French Butter, with Crispy Rustic Loaf of Bread

Buckwheat Gallet with Port Salut, Duck Confit and Currant

Smoked Mackrel Rillettes served on Crostini with Chive Blossoms and Shaved garlic

Seared Scallops in White WIne, Pernod and Butter Sauce, Shaved Fennel Shoots

Escargot with Toast Points

Lobster and Honey Crisp Apple Salad Lettuce Wrap with Chives and Garlic Aioli

Warm Lentil Salad- Kale/ Lardons/ Golden Beets/ Fennel/ Sherry Vinegar

Salade Chevre Chaud- Warm Goat Cheese on a Toasted Baguette with Frisee, Roasted Cauliflower and Cider Vinegar Poached New Potatoes

Breton Celeriac and Potato Salad with Chervil and Cornichon, Lemon Dijon Vinaigrette

Sugar Beets salad Roasted Beets, Asparagus, Swiss Chard, Pine Nuts, Fresh Summer Herb and Goat Cheese Vinaigrette

Frisee and Strawberry Salad with Walnut Sherry Vinaigrette

Pot au feu de'Hommard- Lobster Stew in Saffron Lemongrass Broth

Bouillabaisse- Classic French Shellfish Stew- Scallops, Shrimp, Mussels and Clams

Roasted Salmon with Sauce Bernaise, Asparagus and New Potatoes

Butter Poached Sea Bass with Tomato and Fennel Confit, Purple Rice

Herb Marinated Grilled Swordfish in Brodo with Eggplant Puree and Spaghetti Squash

Pan Seared Filet of Cod with White Beans and Artichoke

Classic Creme Brulee with Raspberries and Mint

Coconut Custard Cups with Lemongrass Syrup (dairy free, vegetarian)

Lavender Custard Tart with Fresh Berry Compote

Strawberry Tart with Macadamia Nut Pastry Cream

Caramelized Pears on an Almond Tart with Lavender Chantilly Cream