Quail Run • Middleburg, Va
October 19th
at 5:30 pm (formal)
Appetere
Warm Lobster Tartlets
Smithfield Ham Biscuits
Fresh Figs with Balsamic Vinegar
and Herbed Feta Spread
Crispy Potato Pancakes with Sour
Cream, Chives & Caviar
Charles LaFitte, Grand Curvée,
Brut
Montaudon, Millésime,
Brut, Reims, 1996
A.R. Enoble, Grand Cru, Millésime,
Brut, 1990
Williamsburg Chardonnay, Reserve,
1997
Sorbillum
Celeriac Vichyssoise with Fresh Chives
Hartwood Rappahannock Rose
Marinus
Fresh Flounder Florentine
Sautéed Creamed Spinach,
Fresh Herbs, Shallots & Artichoke Hearts
Beurre au Citron aux Dill
Kumkani Sauvignon Blanc, Stellenbosch,
2001
Montée de Tonnerre
Chablis Premier Cru, 2000
Aerius
Roasted Duck with Fuyu Persimmon
& Broiled Spiced Apples
Oolong Tea / Cream Reduction
with Shallots
Bean Thread Noodles and Baby
Squash
Cottonwood Canyon Estate Chardonnay,
Santa Maria Valley, 1997
Rully 1 er Cru “Les Cloux”,
1999
Intermezzo
Fresh Currant Champagne Sorbet
Pecusoris
Veal Loin Roulade with Proscuitto,
Fresh Basil and Sweet Gorgonzola
Cabernet Reduction / Veal Demi-Glace
Spoon Bread and Haricots Verts
à la Beurre Noisette
St. Supéry Red Meritage,
Napa, 1995
d’Arenberg, The Laughing Magpie,
McLaren Vale, 2001
Moretum
Field Greens with Comice Pear,
Toasted Walnuts & Castillo Blue Cheese
Port / Cherry Reduction Vinaigrette
with Toasted Walnut Oil
Bellaria
Mocha Almond Praline Torte with Bittersweet Chocolate Butter Cream
Benjamin Tawny
Postia
Chef's Delights
Grand Imperial
Created and Executed by:
Karen Harper
Fuog