Sample Menus

Vintner’s Table Reserve Vintner’s Table $95 per person $125 per person

FIRST COURSE AMUSE BOUCHE Cheese Board Wild American Sturgeon Caviar Young Goat Gouda, Champlain Valley Triple Cream, Great Hill Blue Cold Smoked Salmon, Buckwheat ‘Blini’ Paired with Sparkling Rosé Paired with Sparkling Blanc de Blanc

SECOND COURSE SECOND COURSE Heirloom Tomato Cheese Board Marinated Cucumber, Trout Roe Cloumage, Point Reyes Bay Blue, Montgomery’s Cheddar, Coach Farm Goat Nasturtium Vinaigrette, Concord Grape Triple Cream, Honeycomb, Fig & Juniper Jam Paired with Chardonnay Paired with Sparkling Rosé

THIRD COURSE THIRD COURSE Lemongrass Roasted Local Chicken Andalusian Gazpacho Smoked Red Potato, Peppadew Aioli Cucumber Brunoise, Sweet Romaine, Pistachio Paired with Cabernet Franc Paired with Viognier

DESSERT FOURTH COURSE Toffee Carrot Cake Braised Stablefish Vanilla & Buttermilk Gelato, Crème Fraîche, Chanterelle, Littleneck Clam, Corn ‘Milk’ Candied Almond, Carrot Chip Paired with Merlot Reserve Paired with Bin 21 DESSERT Bittersweet Chocolate Ganache Tart Pickled Cherry, Black Sesame Tuile Paired with Meritage Reserve The Vintner's Table Sample Menus by Occasion

Ellen’s 40th Birthday Claire’s Bachelorette Party

FIRST COURSE FIRST COURSE Pippin Hill Cheese Board Pippin Hill Cheese Board Young Goat Gouda, Champlain Valley Triple Cream, Great Hill Blue Old Chatham Ewe’s Blue, Four Fat Fowl St. Stephen, Barber’s Cheddar Paired with Rosé Paired with Rosé

SECOND COURSE SECOND COURSE Asparagus & Scallion Soup Heirloom Tomato Salad Crème Fraîche, Tarragon Stone Fruit, Trout Roe, Cloumage, Nasturtium Vinaigrette, Concord Grape Paired with Viognier Paired with Chardonnay Reserve

THIRD COURSE THIRD COURSE Lemongrass Roasted Local Chicken Seared Red Snapper Smoked Red Potato, Peppadew Aioli Grilled Peppers, Poached & Fried Marble Potatoes, Chive Salsa Verde Paired with Cabernet Franc Paired with Zero White

DESSERT DESSERT Dark Chocolate Gateau Toffee Carrot Cake Pickled Cranberry Preserve, Soft Whipped Cream, Feuilletine Basil Gelato, Candied Pecan, Carrot Chip Paired with Zero White Paired with Bin 21

UVA Corporate Retreat Susan + Jim’s 50th Anniversary

FIRST COURSE FIRST COURSE Pippin Hill Cheese Board Pippin Hill Cheese Board Caromont Aged Goat, Grafton Two Year Cheddar, Delice de Bourgogne Ivy Monastery Gouda, Tomme de Savoie, Shropshire Blue Paired with Sparkling Rosé Paired with Sparkling Blanc de Blanc

SECOND COURSE SECOND COURSE Hamachi Crudo Linguini Alla Chitarra Cucumber, Radish Pods, Smashed Avocado, Olio Verde Fried Cauliflower, Viognier Reduction, Golden Raisin, Chervil Paired with Chardonnay Paired with Chardonnay

THIRD COURSE THIRD COURSE Seven Hills Prime Dry Aged Striploin Seared Sea Scallop Sweet Corn, Blistered Sun Gold Tomatoes, Salsa Verde Acorn Squash Risotto, Chimichurri Paired with Cabernet Sauvignon Paired with Cabernet Sauvignon

DESSERT DESSERT Meyer Lemon Panna Cotta Meter Lemon Olive Oil Cake Mulberry Gastrique, Lavender Shortbread Buttermilk Gelato, Crème Fraîche, Confectioners’ Sugar Paired with Petit Manseng Paired with Petit Manseng The Vintner's Table Sample Seasonal Menus

Spring Summer

FIRST COURSE FIRST COURSE Pippin Hill Cheese Board Pippin Hill Cheese Board Young Goat Gouda, Champlain Valley Triple Cream, Great Hill Blue Old Chatham Ewe’s Blue, Four Fat Fowl St. Stephen, Barber’s Cheddar Paired with Rosé Paired with Rosé

SECOND COURSE SECOND COURSE Seared U-10 Scallop Lolla Rosa Lettuce Yuzu Dashi, Cured & Roasted Carrots, Baby Bok Choy Summer Chicories, Anchovy Dressing, Kohlrabi Paired with Viognier Paired with Viognier

THIRD COURSE THIRD COURSE Braised Lamb Shank Peppered Skirt Steak Smoked Potato, Grilled Ramps Sweet Potato Purée, Charred Scallion, Cilantro Butter Paired with Petit Verdot Paired with Cabernet Sauvignon

DESSERT DESSERT Dark Chocolate Gateau Almond Shortbread Pickled Cranberry Preserve, Soft Whipped Cream, Feuilletine Mara des Bois Gelato, Dried Strawberries, Elderflower Crème Paired with Merlot Reserve Paired with Chardonnay Reserve

Fal l Winter

FIRST COURSE FIRST COURSE Pippin Hill Cheese Board Pippin Hill Cheese Board Caromont Aged Goat, Grafton Two Year Cheddar, Delice de Bourgogne Ivy Monastery Gouda, Tomme de Savoie, Shropshire Blue Paired with Sparkling Rosé Paired with Sparkling Blanc de Blanc

SECOND COURSE SECOND COURSE Heirloom Tomato Citrus Cured Hamachi Smashed Garden Cucumber, Purple Bush Basil, Shallot Dressing Trout Caviar, Preserved Lemon Purée, Red Beet Paired with Zero White Paired with Sauvignon Blanc

THIRD COURSE THIRD COURSE Highland Orchard Cured Duck Breast Concord Grape Vinegar Glazed Pork Belly

Grilled Taverna Beans, Roasted & Pickled Hen-of-the-Wood Anson Mills Farro Piccolo, Curried Cauliflower, Roasted Kale Mushroom, Caper Salsa Verde Paired with Cabernet Sauvignon Paired with Merlot Reserve DESSERT DESSERT Winesap Apple Tart Toffee Carrot Cake Honey Gelato, Candied Almonds Basil Gelato, Candied Pecan, Carrot Chip Paired with Zero White Paired with Bin 21