The Homestead in Hot Springs, Virginia
Surrounded by Virginia’s majestic Allegheny Mountains,
the luxurious Homestead resort offers guests a charming and historic Shenandoah Valley getaway. Nowhere is that distinctive Southern charm more fully on display than in the resort’s elegant dining room, where executive chef Mark Gallaudet serves playful renditions of classic regional dishes. Gallaudet and his team, Tom Ruth, Todd Bemis, and Pastry Chef Michel Finel, will present their tempting cuisine at tonight's Beard House dinner, and reservations are still available. Check out the menu below, then
click here to secure your seat.
Hors d’Oeuvre
Lamb Rillettes with Stone-Ground Grit Cakes
Smoked Allegheny Trout with Crisp Pears and Trout Caviar
Smoky Mountain Bleu Cheese with Rosé Grapes and Pistachio Dust
Pairings: J Alexander Valley 1998;
The Homestead Private Label Chardonnay 2008;
The Homestead Private Label Merlot 2008
Dinner
Malted Parsnip Soup en Croûte with Preserved Duck and Pear Confit
Pairing: Kunde Family Estate Viognier 2008
Vitello Tonnato with Kitchen Salad and Caraway Crostino
Pairing: William Hill Estate Chardonnay 2009
Hard Cider–Braised Pork Belly with Dressed Chicory, Green Apple Cookie, and Pomegranate Molasses
Pairing: Albemarle Cider Works Local Quince and Apple Hard Cider
Truffled Rib Cap and Caramelized Scallops with Leek and Royal Trumpet Fondue and Demi-Glace
Pairing: Belle Glos Clark & Telephone Vineyard Pinot Noir 2008
New Classic Paris-Brest Pastry
Pairing: Rockbridge V d’Or 2007
