Monday, October 14, 2013

Foggy Ridge Cider Dinner October 28th

Foggy Ridge Cider Dinner
Monday October 28th 2013

Apple and Fall Squash “Risotto” with
 Pumpkin Seeds, Espelette Vinaigrette
Rosemary and Brown Butter

Sweet Stayman

Seared Red Snapper with
Smoked Albemarle Apple
 Creamed Leeks and Chicken Jus

First Fruit

Grilled Pork Loin with
Stone Ground Grits, Roasted Turnips
Pickled Greens and Sage


Skyline Cheese with
Compressed Apple, Walnut Bread
and Smoked Celery Root

Pippin Black

$62 per person

for parties of six or more people,
please accept the inclusion of a 20% gratuity

Thursday, July 25, 2013

Chef in the Garden Dinner Monday July 29th

Chef in the Garden Dinner
Joe Sparatta, Jason Alley and Tim Bereika
Autumn Olive Farm

Autumn Olive Farms Charcuterie
House pickles, beer mustard

 chow-chow, toast

Pork Liver Pate with Stone Fruit
 Capers and Herbs

VA Little Neck Clams Escabeche with
Puffed Sorghum
Green Coriander and Summer Melon

Pork Skin Noodles with VA Peanuts
 Pickled Chilies and Herbs

Goat sausage vindaloo with
blueberry pickled cipollini,
smoked almonds, olives and goat yogurt

Smokey Cheerwine braised pork Butt and arm with
 fat back braised "shelly" beans
 and house cured BLT salad

Fig Leaf Custard with Frozen Wine Berries
 Rose Vinegar and Maderia

Vanilla bean cheesecake with
local blackberries

 lemon verbena, ossabaw lardo sable

Friday, June 21, 2013

Bastille Day at Jefferson Vineyard


Caramelized Onion and Thyme Tarts
Surryano Ham and Piedmont Cheese Gougres
Tuna Au Poivre and Haricot Vert

Homemade Sourdough Bread and Butter

Plated First Course

Endive Salad with Bacon Lardons, Slow Cooked Egg Yolk and Tarragon Mustard Dressing

Family Style Entree

Red Wine Braised Duck Legs with Lentils Du Puy, Herb Gremolata and Charred Broccoli Rabe


Pommes Ecrassee

Family Style Dessert

Summer Berry Calfouti with Basil Cream

Friday, May 31, 2013

Hedge's Wine Dinner June 18th

Hedge’s Wine Dinner
June 18th 2013


CMS White 2011

Maryland Jumbo Lump Crab with
Bruleed Melon, Buttermilk
and Almonds

HIP Chardonnay 2011

Crispy Duck Confit with
Cherry Fruit Leather, Endive
Pickled Radishes

HIP Merlot 2011

Braised Lamb Shoulder with
Fresh Pear, Charred Cabbage
Mustard Green Pesto and Lentils

Hedges Family Estate Red Mountain 2010

Roasted Maitake Mushroom with
Duck Proscuitto, Black Truffle
Kale and Lemon Vinegar

DLD Syrah 2010

Chocolate Panna Cotta with
Fresh Cherries, Basil
Chocolate Brioche

Sunday, May 19, 2013

Micheal Shap's Dinner May 29th

Michael Shap’s Wine Dinner
May 29th 2013



Maryland Jumbo Lump Crab with
Buttermilk, Green Strawberries and Pine

Viogner 2009

Pork Loin Tonnato with
Rosemary, Endive and Pork Rinds

Meursault “les Vireuilis” 2006


Braised Duck Thigh with
Balsamic Roasted Beets, Strawberries and Rhubarb

Nuits-Saint-George 2006

Charred Beef Heart with
Skyline Cheese, Pickled Mushrooms and Wheat Cracker

Nuits-Saint-Georges 2006

Wednesday, May 15, 2013

May 23rd 2013 Keswick Hall

 20 Mile Dinner
 May 23, 2013

Keswick & Clifton Gardens
Keswick:  Baby Roots and Shoots, Pastrami, Nasturtium Vinaigrette
Clifton:  Seasonal Vegetable Salad with House Made Tofu, Black Cocoa and Piedmont Cheese


Smoked Rag Mountain Trout
Raddish Pods, Buttermilk, Spruce Oil


Slow Cooked New Frontier Bison
Dandelion Glazed Favas, Sharondale Mushrooms, Nettle Salsa Verde


Free Union Grass Farm Duck
Roasted Breast with Hickory, Leg Rillette with Morel Consomme and Pickled Ramps


Pippin Apple Sorbet
Rosemary and Beet Gastrique


Dark Chocolate Creameux
Roasted Strawberries, Petite Verdot Meringues, Basil Ice Cream

Monday, March 18, 2013

April 8th Beer Run Beer Dinner

Beer Run
Spring Beer Dinner
April 8th 2013


Victory Swing Saison

Crispy Rabbit with Lavender Vinaigrette, Endive and Pears

Founders All Day IPA

Egg Yolk Dumpling with Morels, Crispy Ham and Chervil

Dogfish Head 61 Minute

Braised Lamb Shoulder with Sprouted Farro, Tulip Polar Honey and Carrots

Augustiner Bräu Maximator

Brioche Bread Pudding with Caramelized Banana, Bourbon Crème Anglaise and Chocolate Sorbet

Adanams Broadside

$62 per person

Wednesday, March 13, 2013

Chef In The Garden March 25th

Very excited to have these talented DC chef's joining us for our First Chef in the Garden Dinner this year.
 Aaron From Rose's Luxury
Will From Vermilion Restaurant
Erik from Toki Underground

Here is the menu but I am sure there will be  a few surprises as well. Make your reservations at Clifton Inn or Call 434-971-1800

Sour Sausage with Pork Crackling
Beef and Oyster Tartar with Olive oil and Mustard paper
Slow Roasted Baby Carrot with Chamomile and Coffee

Scallops with Black Garlic and Turnips

Charred Octopus with Chorizo, Herb Puree and Preserved Lemon

Pork & Lychee Salad

Crispy Sweetbreads with Toasted Rye Seed, Caraway and Cipollini Onions

Strawberry Amatriciana

Braised Beef Short Rib with Fermented Panchans

Smoked Raisin Financer with Sheep’s Milk Ice Cream, Rosemary Lace Cookie and Madera

Dark Chocolate Ganache with Anise Meringues, Black Tea and Cardamom Soy Cream 

Wednesday, February 6, 2013

Valentines Day!!


Happy Valentine’s Day
 Thursday, February 14th 2013


Chilled Lobster Salad with
Champagne Gelee, Endive and Blood Orange

Smoked Beef Tartar with
Bulgur, Crème Fraiche
and Shallots

Salt Roasted Beet Carpaccio with
Arugula, House Made Burrata
and Dehydrated Black Olives


Rabbit Ballotine with
Black Garlic, Herb Oats
and Carrot Puree

Foie Gras Terrine with
Pickled Turnips, Campari
and Cocoa

Poached Oyster with
Braised Cabbage, Bacon Veloute
and Black Truffle Vinagrette


Coriander Confit Ribeye with
Charred Onion Broth, Baby Bok Choi
and Anise Dumplings

Whole Roasted Monkfish Tail with
Buttermilk, Popcorn Grits
and Crispy Kale

Herb Roasted Poussin with
Farro Risotto, Braised Fig
and Roasted Cauliflower


Crispy Yogurt Meringue with
Rose Water White chocolate Ganache


Dark Chocolate with
Candied Beets, Fennel Ice Cream
and Pine Nut Nougatine

Buttermilk Panna Cotta with
Pickled Watermelon Rind, Basil Shortbread
and Rosé Gel

Camamelized Fig Tart with
Red Wine Black Pepper Glaze, Goats Cheese Ice Cream
and Almond Granola

$85 per person
$125 with wine pairings

Friday, February 1, 2013

March 19th 2013

Very excited to be doing a dinner with a very unique wine maker. Amazing wines!! Can't wait!

Rouge Bleu

Carrot Bolgonese with Thyme and Preserved Lemon Pasta

Domaine Rouge-Bleu VdP de la Mediterranee Rouge "Dentelle" 2010

Cured and Smoked Tuna with Black Olive, Arugula and Egg Yolk

Domaine Rouge-Bleu Cotes-du-Rhone Rouge "Mistral" 2010

Duck with Beets, Black Licorice and Toasted Oats

Rouge-Bleu/Ciro Biondi Etna Rosso "Rosso Azzurro" 2010

Chocolate with Parsnips, Anise and Crispy Milk

Domaine Rouge-Bleu VdF Rouge "Lunatique" (100% Grenache) 2010