STARTERS

Mulligatawny Soup   13

curry lentil soup · lemon yogurt

 

Roasted Butternut Squash Bisque   12

Spiced pepitas – olive oil

 

Caesar Salad   15

smoked bacon · shaved Padano  · herb crouton · creamy garlic dressing

 

Warm Roasted Vegetable Salad   16

Squash – grilled shallot – crisp chick peas – fried brussel sprouts – roasted carrot –

Walnut brittle – maple balsamic vinaigrette

 

Pork Belly & Scallop  25

Apple cabbage slaw – maple tahini dressing – walnuts – Stout jus

 

Virginia Ham Croquettes  20

Gunn’s Hill smoked gouda & ham filling – apple raisin puree –

pickled vegetables – Local micro greens

 

Charcuterie Board   28

Chef’s selection of 3 local cheese – Chef’s selection of 3 cured meats –

Marinated olives – mustard – fresh berries – pickled vegetables – grilled baguette

 

ENTREES

Pan Seared Rainbow Trout   44  

Ricotta gnocchi – sundried tomato – pearl onion – green beans – Ajo blanco sauce – chimichurri

 

Grilled Filet Mignon   51

Whipped potato – charred cabbage – rapini –Marsala demi – fried shallots

 

Pork Tenderloin Roulade   34

Potato pave – ratatouille – broken pesto sauce – microgreens salad

 

Slow Roasted Prime Rib (8oz)   47

Yorkshire pudding – herb roasted potatoes – seasonal vegetables – au jus

 

Duck Duo   43

Confit leg of duck – ground duck ragu – sauteed rapini – pappardelle pasta

(Vegetarian option made with tofu   31)

 

Herb Crusted Rack of Lamb   59

Confit garlic potato rosti – rutabaga & leek puree – heirloom carrots & peas –Veal demi

 

Oven Roast Chicken Supreme   38

Spanish rice – poblano pepper – salsa verde

 

Miso Polenta   31

Soft polenta – fried tofu – charred broccoli – fried brussel sprouts – Grilled shallots – chili crunch

 

DESSERTS

Warm Apple Crumble Tart

caramel sauce

 

Chocolate Truffle Cake

berry coulis

 

Vanilla Cheesecake

cinnamon berry compote

 

CHEF’S CHOICE MENU

$65/person

 

STARTERS

 

Mulligatawny Soup

Curry lentil soup – lemon yogurt

 

Butternut Squash Soup

Spiced pepitas – olive oil

 

Caesar Salad

Smoked bacon – shaved parmesan – herb crouton – creamy garlic dressing

 

Manor Green Salad

spring greens · pickled onions · radish · carrot

cucumber · tomato · sherry vinaigrette

 

ENTREES

 

Roasted Chicken Supreme

Herb roasted potatoes – Pablano salsa verde– seasonal vegetables

chicken reduction

 

Pan Seared Rainbow Trout

Herb roasted potatoes – Chimichurri – seasonal vegetables

Ajo Blaco sauce

 

Pork Tenderloin Roulade

Herb roasted potatoes – seasonal vegetables –

Basil pesto sauce

 

Slow Roasted Prime Rib (8oz)

Herb roasted potatoes – seasonal vegetables –

Yorkshire pudding – au jus

 

Duck Pappardelle

Duck ragu – sauteed rapini

(Vegetarian option with tofu)

 

Miso Polenta

Soft polenta – fried tofu – charred broccoli – fried brussel sprouts-

Grilled shallots – chili crunch

 

DESSERTS

 

Warm Pecan Tart

Caramel Drizzle

 

Chocolate Truffle Cake (Vegan/ GF)

Berry Coulis

 

Crème Brule

Fresh berries