Evening’s Menu

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Menu Prepared By Chef Jason Poole

Starter

Quinoa cake, Baby Eggplant and Tomato Ragout

Salad

Organic Baby Greens, Lemon Roasted Artichoke,
Hearts of Palm, Citrus Vinaigrette

Entrees

Pan Seared Salmon
Almond Parsley Pesto, Beurre Blanc
Stone Ground Grits, Wilted Spinach

or

Wild Mushroom Risotto
Soy Cream and Asparagus Ribbons

Dessert

Lemony Meringue Tartlet
Pirates Flourless Chocolate Cake

Wines:
Shenandoah Vineyards and Sobon Estate