From Executive Chef Jeff Witte

Hors d’oeuvres:

Roasted Garden Onion Stuffed with Local Veal Liver Mousse, Shredded Local Veal Tongue, Topped with a Garden Pepper Relish and a Garden Tomato and Beef Reduction Puree
(Airlie Garden, Croftburn Farm)

Garden Eggplant and Tomato Napoleon Served Between Salted Local Potato Chips Topped w Fresh Lemon Aioli and Garnished with Local Hard Cooked Eggs
(Airlie Garden, Shamba Farm)

Garden Swiss Chard Money Bags Stuffed w/ Local Chicken Confit and Local Shitake Mushrooms Accompanied w/ a Garden Beet Sweet and Sour Sauce
(Airlie Garden, Ayrshire Farm, Rock Run Creek Farm)

Local All Natural Lamb & Black Truffle Country Pâté, Garden Beet Gelée and Truffled Garden Beet Tapenade, Grilled Crostini – Garden Mint Mojito Shooter
(Croftburn Farm, Airlie Garden)

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Miniature Garden Tomato, Basil and Local All Natural Veal Sweetbread Open-Faced Sandwich served on a Roasted Garden Onion and Herb Brioche Bun, Topped with an Organic Balsamic Reduction - Marterella Pinot Grigio
(Airlie Garden, Croftburn Farm, Ayrshire Farm)

Warm Local Free Range Chicken Galantine served with Local Organic Jalapeño Chutney, Garden Swiss-Chard Slaw accompanied by a Local Organic Shiitake Mushroom Tower and Roasted Garden Sunburst Tomatoes - Breaux Madeleine’s Chardonnay
(Ayrshire Farm, Virginia Green Grocer, Airlie Garden, Rock Run Creek Farm)

Intermezzo - Airlie Garden Organic Cayenne Pepper Ice Cream

Petite Filet of Local All Natural Angus Beef served on an Organic Garden Potato and Onion ‘Galette’, Fried Garden Okra, Garden Thyme Demi Glace – Marterella Meritage 2003
(Croftburn Farm, Airlie Garden)

Local Peach & Organic Garden Lavender Bread Pudding with Garden Mint Crème Anglaise – Fabioli Raspberry Dessert Wine
(Moutoux Orchards, Airlie Garden, Shamba Farm)