Richmond, VA

Menu

• Hors d'Oeuvre
  • Smoked Sunburst Farm Trout with Buttermilk Crème Fraîche and Trout Roe on Byrd Mill Grits Blini
  • Duck, Duck, Goose > Duck Fat–Griddled Sally Lunn Bread with Smoked Weyanoke Goose Breast, Duck Foie Gras, Bundy Farms Apple Butter, and Candied Pecans
  • Puffed Carolina Gold Rice Crackers with Boiled Peanut Hummus and Benne
  • Compressed Nantucket Bay Scallops with Satsuma Petals, Limequats, and Lemon Oil
  • Champagne Pierre Moncuit Cuvée Pierre Moncuit-Delos Blanc De Blancs Brut NV (in Magnum)
• Dinner
  • Jumbo Lump Blue Crab with Shenandoah Apples, Tarragon, and Black Butter
  • Von Schubert Maximin Grünhäuser Riesling Trocken 2010
  • Poached Snapper Jowl with Shaved Snow’s Bend Farm Winter Vegetables, Meyer Lemon Petals, Hand-Churned Butter Sauce, and Chervil
  • Mer Soleil Chardonnay 2009
  • Braised Ashley Farms Rabbit with Sam McGann’s Tasso Ham I Am, Collard Kraut, Old-Fashioned Spoonbread, and Mustard Jus
  • Adelsheim Willamette Valley Pinot Noir 2010
  • Pork and Beans > Clay Trainum’s Berkshire Pig with Surryano Ham, Purple Cape Beans, Hayman Sweet Potatoes, Celery Root, and Black Winter Truffle Broth
  • Sierra Cantabria Reserva Única Rioja 2008
  • Snickers Bar with Hubs Virginia Peanuts, Local Honey Nougat, Caramel, and Bittersweet Chocolate
  • Broadbent Colheita Madeira 1996