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Current Menu
July 7 - August 28
Vidalia Onion Bisque with Grilled Sweet Corn RelishGarden Lettuces & Mango Salad with Pineapple Vinaigrette & Toasted Cashews
A Chef’s Kitchen’s Skillet Baked Corn Bread
Sautéed Local Scallops with Spaghetti Squash, Basil & Julienned Vegetable Slaw
Grilled Rack of Kurabuta Pork with Honey-Malbec Glaze, Haricot Verts & Applewood Smoked Bacon Fried Rice
Chocolate-Coconut Pots du Crème with Banana Whipped Cream & Macadamia Nut Brittle
Future Menus
September 1 - October 2
Sweet Potato & Citrus Bisque with Crème Fraîche & Orange ZestArugula & Tomato Salad with House-Made Mozzarella, 'Surryano' Ham & Basil Vinaigrette
A Chef’s Kitchen’s Skillet Baked Corn Bread
Roasted Sea Bass with Herb Mayonnaise & Fingerling Potatoes Anna
Grilled Tenderloin of Certified Hereford Beef Summer Squash, Red Onion & Chick Pea Sauté with Parsley, Lemon & Garlic Pesto
Bali Vanilla Bean Crème Brulée with a Chocolate-Coriander Truffle
October 6 - October 30
Parsnip & Chive Bisque with Applewood Smoked Bacon & Sour CreamMache, Carrot & Apple Slaw with Golden Raisins & Toasted Pecans
A Chef’s Kitchen’s Skillet Baked Corn Bread
Shrimp & Butternut Squash Risotto with Fresh Thyme
Seared Broadleaf Farms Venison with Braised Boneless Berkshire Spare Ribs Over Mashed Celeriac & Virginia Apple Purée
Lemon Mousse with Chocolate Short Bread & Port Braised Figs
Previous Menu
June 2 - July 3
Sweet Pea Puree with Basil, Mint, Parsley & Crème FraicheSpinach Salad with Lemon-Scented Olive Oil, Pinenuts, Grapes & Chèvre
A Chef’s Kitchen’s Skillet Baked Corn Bread
Local Jumbo Lump Crab & Leek Cake with Seared Zucchini Salad & Saffron Rouille
Grilled New York Striploin of Certified Hereford Beef with a Sauté of Vidalia Onions, Artichokes & Button Mushrooms
Vanilla-Strawberry Soufflé with Chocolate Ganache Sauce
Until September 1, the fixed price for our dinner class is $74.50 plus tax per person.
Beginning September 1, the price will be $84.50 plus tax per person.
The cost includes hors d’oeuvres and champagne, a five course dinner, three glasses of paired wines and recipes.
We begin with hors d’oeuvres and champagne at 6.30.
We accommodate guests with dietary restrictions.
Please notify us of any special requirements when making your reservation.