 |
Champagne
Dinner |
Friday,
November 16th |
First
Course Salmon
Rilletes on Buttered Barquette Toasts Shredded Steamed Salmon and Smoked
Salmon Lemon Juice, Eggs, and Chives |
Schramsberg
Champagne Pairings
Blanc de Blanc Dry and crisp with tangy lemon zest |
|
Salad
Course Frisee Salad
with Ladrons & Poached Egg Parmesan
Crouton and Sherry Vinaigrette |
Brut Rose Scents of Pinot Noir and balance of Chardonnay |
|
Pasta
Course Lobster Tail
Medallions with Angel Hair Pasta Scallion Silvers and Chive-Fontina Cream Sauce |
Mirabelle Brut Green apple and Jasmine fragrance | |
Entree Foie Gras Stuffed
Pork Tenderloin Prunes & Apples with Calvados Sauce |
Blanc de Noirs Bright flavors featuring Cherry and Spic |
|
In Conclusion Poached
Pears with Toasted Walnuts Spicy Honey |
Cremant Demi-Sec
Character of Gewurztraminer and depth of Semillon |
|
|
Reservations
Suggested |
| Please let us know in advance if you have food allergies or questions regarding the ingredients of our fare. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. |
18%
gratuity added for parties of 6 or more. |
145 Market Street, Onancock, VA 23417
757.787.8850 www.theinnandgardencafe.com
