CONTINENTAL BREAKFASTS The Middleburg Continental Selection of Chilled Orange and Grapefruit Juices Assorted House Baked Muffins and Buttery Croissants Seasonal Fruit Preserves, Jelly and Creamy Butter Selection of Individual Fruits and Berry Yogurts Coconut Almond Granola and Assorted House Cereals Whole and Skim Milk Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $22 per guest
The Healthy Rider Fresh Vegetable and Fruit Juices Assorted Yogurt, Wheat Grass and Berry Smoothies Almond Coconut Granola with Skim/Almond Milk Granny Smith Apples and Pineapple Skewers with Greek Yogurt Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $24 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKFAST ENHANCEMENTS Maybe added to any Continental Breakfast or Breakfast Buffet
Sliced Fresh Fruit and Berries $5 per guest Assorted Individual Cereals with 2% and Whole Milk $4 per guest Whole Fresh Fruit $3 per guest Assorted Bagels and Cream Cheese $48 per dozen Fresh Baked Muffins $46 per dozen Fresh Baked Biscuits $42 per dozen Fresh Baked Croissants $44 per dozen Pecan Streusel Sticky Buns $42 per dozen Banana Walnut Quick Bread $42 per dozen Pumpkin Chocolate Chip Quick Bread $42 per dozen Signature Butterscotch and Pecan Scones $50 per dozen Blueberry Crunch Coffee Cake $48 per dozen Farm Egg and Cheese Biscuits $6 each Sausage, Egg and Cheese Biscuits $7 each Scrambled Eggs $5 per guest Steel-Cut Oatmeal $4 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKFAST BUFFETS The Stallion Selection of Chilled Orange and Grapefruit Juices Chilled Melons, Pineapple and Fresh Berries Country Style Scrambled Eggs with Green Onions Buttermilk Pancakes with Maple Sage Syrup Caramelized New Potatoes with Sweet Onions and Piquillo Peppers Smokehouse Bacon, Pork or Farm Sausage ~ Select One Creamy Mascarpone Grits Pecan Butterscotch Scones Fresh Baked Muffins, Croissants or Cheddar Biscuits ~ Select Two Butter and Seasonal Jams Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $32 per guest
The Piedmont Selection of Chilled Orange and Grapefruit Juices Chilled Melons, Pineapple and Fresh Berries Country Style Scrambled Eggs with Green Onions Yukon Potato “Rosti” with Fresh Rosemary Smokehouse Bacon, Pork or Fennel Sausages ~ Select One Citrus Butter Poached Carolina Shrimp and Creamy Mascarpone Grits Pecan Butterscotch Scones Fresh Baked Muffins, Croissants or Cheddar Biscuits ~ Select Two Butter and Seasonal Jams Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $35 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKFAST BUFFETS, continued
The Side Saddle Selection of Chilled Orange and Grapefruit Juices Chilled Melons, Pineapples and Fresh Berries Variety of Fresh Seasonal Fruits and Individual Yogurts Pecan Streusel Cinnamon Buns Poached Eggs “Chesapeake” with Blue Crab, English Muffin and Tomato Hollandaise Country Style Scrambled Eggs with Green Onions Almond Brioche French Toast with Fresh Berries and Maple Sage Syrup Caramelized New Potatoes with Sweet Onions and Piquillo Peppers Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $38 per guest
Spa and Wellness Selection of Chilled Orange, Grapefruit Juices and Vegetable Juices Chilled Melons, Pineapples and Fresh Berries Coconut Almond Granola with Rice or Almond Milk Granny Smith Apples and Pineapple Skewers with Greek Yogurt Zucchini, Roasted Tomato and Parmesan Quiche Fresh Fruit Smoothies $34 per guest
Curious Vegan Selection of Chilled Orange and Grapefruit Juices Tofu Scramble with Tomatoes and Green Onions Granola Crusted Whole Wheat French Toast Vegan Pumpkin Pancakes with Maple Syrup Sheila’s Favorite Vegan Bittersweet Chocolate Croissants Pineapple and Melon Salad with Garden Mint Port Wine Fig and Cream Cheese Crepe Cucumber, Kale, Fuji Apple “Green Juice” with Vanilla Protein $35 per guest A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKFAST BUFFETS, continued
The Salamander Selection of Chilled Orange and Grapefruit Juices Chilled Melons, Pineapples and Fresh Berries Seasonal Fruits and Individual Yogurts Artisan Smoked Fish Display with Capers, Red Onions and Sour Cream Assorted Bagels and Crostini $TBD per guest
Chef’s Omelet Station Chef Attendant Fee of $150 required, One Chef Attendant per 100 guests
Culpepper Ham, Marvesta Shrimp, Shiitake Mushrooms, Arrowleaf Spinach, Roasted Peppers, Gruyère and Cheddar Chesses Egg Whites and Egg Beaters® Poached Farm Eggs with Toasted Brioche, Smoked Salmon and Lemon Chive Hollandaise Smokehouse Bacon, Spiral Ham, Roasted Pork and Fennel Sausage Rosemary Roasted Potatoes and Creamy Mascarpone Grits Pecan Butterscotch Scones Fresh Baked Muffins, Croissants and Cheddar Biscuits Butter and Seasonal Jams $42 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED BREAKFAST Chilled Orange Juice Kindly Select One Greek Yogurt and Seasonal Berry Parfaits ~ May be pre-set on the table Prosciutto San Daniel and Fresh Melons ~ May be pre-set on the table Steel-Cut Oatmeal with Brown Sugar and Dried Cranberries
Kindly Select One Country Style Scrambled Eggs with Green Onions Smokehouse Bacon, Pork or Farm Sausage $27 (Kindly Select One) - or Belgian Waffles Whipped Vanilla Cream, Powdered Sugar, Garden Berries, Maple-Sage Syrup Upperville Sweet Cream Butter $27 - or Gruyere Cheese, Fondued Leek Quiche and Spiral Ham $27 - or Poached Eggs “Chesapeake” with Blue Crab, English Muffin and Tomato Hollandaise $30 Kindly Select One Caramelized New Potatoes with Vidalia Onions and Piquillo Peppers - or Creamy Mascarpone Grits Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $32 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKFAST COMPLIMENTS May be added to any Continental Breakfast or Breakfast Buffet
Egg & Omelet Station Smoked Salmon, Bluefoot Shrimp, Vidalia Onions, Wild Mushrooms, Sweet Peppers, Green Onions, Smokehouse Bacon, Arrowleaf Spinach, Tomato and Cilantro Salsa Cheddar, Gruyère and Red Pepper Colby Cheeses Sunny Side Up, Over Easy Eggs, Egg Whites and Egg Beaters® Chef Attendant Fee of $150 required, One Chef Attendant per 100 guests $10 per guest
Blue Ridge Pancake & Waffle Station Buttermilk Pancakes and Belgian Waffles Whipped Vanilla Cream, Powdered Sugar, Garden Berries Spiced Apple-Pear Compote and Raspberry-Ginger Jam Maple-Sage Syrup Upperville Sweet Cream Butter Chef Attendant Fee of $150 required, One Chef Attendant per 100 guests $9 per guest
Quiches & Frittatas Spinach and Sweet Onion Quiche Gruyere Cheese, Fondued Leek Quiche and Spiral Ham Zucchini, Roasted Tomato and Parmesan Frittata Truffled Forest Mushroom and Mascarpone Quiche Rockshrimp, Cheddar Cheese and Green Onion Frittata Blue Crab, Red Pepper and Sweet Corn Quiche $10 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BREAKS All breaks based on one hour
Early Morning Connection Selection of Apples, Oranges and Bananas Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea Served with Local Cream, Clover Honey and Sugars $14 per guest
The Dressage Fresh Fruit Smoothies Pineapple and Melon Salad with Garden Mint Loudon Small Farm Vegetable Crudité with Red Pepper Hummus Salamander Smoked and Spiced Nuts $22 per guest
The Derby “White House Trail Mix” with Popcorn, Parmesan, Dried Fruits and Brown Sugar Granola Nut Bars House-made Signature Butterscotch and Walnut Scones $23 per guest
The Virginia Piedmont Assorted Crostini and Toasted Pita Chips Cedar Smoked Salmon Salad with Green Onions Cracked Green Olive Chutney Fire Roasted Eggplant Tapenade Grilled Zucchini and Asparagus with Mint Pesto $28 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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Refreshment Services & Individual Break Items Estate Coffee, Mighty Leaf Tea and Decaffeinated Coffee $64 per gallon Individual Milk (2% and Skim included, Whole Mike on request) $3.75 each Assorted Chilled Juices $68 per gallon Individual Bottled Juices $4 each Fresh Lemonade or Fruit Punch $48 per gallon Assorted Soft Drinks $3.75 each Chilled Artisan Bottled Coffee Beverages Freshly Brewed Iced Mighty Leaf Tea with Lemon Wedges and Simple Syrup $48 per gallon Salamander Bottled Water $3.75 each Saratoga Water $3.75 each San Pellegrino or Perrier Water $3.75 each Chilled Snapple $4.25 each Assorted Gatorade $5 each Signature Butterscotch and Pecan Scones $50 per dozen Market Salamander Signature Cookies Jumbo and Double Chocolate Brownies $50 per dozen Chocolate Dipped Strawberries and Dried Apricots (12 pieces of each) $50 Mini Almond Frangipane Fruit Tarts $50 per dozen Bittersweet Chocolate and Almond Clusters $6 per guest Granola and Old Fashion Candy Bars $4 each Virginia Piedmont Tea Sandwiches $7 each Salted Virginia Peanuts $5 each House Smoked Assorted Nuts $6 each Potato Chips and Sour Cream Dip $5 each Individual Bags of Rte. 66 Chips $3 each Selection of Ben and Jerry’s Ice Cream Bars and Frozen Fruit Bars $5 each Power Bars $4 each
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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ON THE GO!
Continental Box Breakfast Breakfast Sandw iches Kindly Select One Egg and Cheddar Cheese Biscuit Virginia Ham and Fried Egg Sandwich on English Muffin Tofu Scramble with Sweet Peppers in Sprouted Wheat Wrap Farm Egg with Gruyere Cheese and Caramelized Onions in a Spinach Wrap Sides Pineapple and Melon Fruit Skewers House-Made Granola Bar Miniature Butterscotch and Pecan Scone Bottled Water, Assorted Bottled Juices ~ Kindly Select One To Go Beverage Station Guests are welcome to prepare coffee to their liking. Estate Coffee, Mighty Leaf Tea and Decaffeinated Coffee Whole and Skim Milk, Sweeteners $22 (1 Hour Time Frame) $28 (2-3 Hour Time Frame)
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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ON THE GO! Box Lunches Sandw iches Kindly Select One Grilled Marinated Chicken Breast with Herbed Mayonnaise and Butter Lettuce Angus Beef Flank Steak with Caramelized Onions and Romaine Lettuce Tuna and Roasted Sweet Peppers with Onion, Capers and Butter Lettuce Grilled Zucchini, Autumn Squash, Wild Mushrooms, Avocado and Pressed Lemon Crème Fraiche Sides House-Made Butter Pickles and Roasted Pearl Onions with Bamboo Skewers Seasonal Whole Fruit Kind Bar Chuao Chocolate Bar Bottled Water $35 per guest
To Go Beverage Station
{ Beverages Based on Consum ption }
Individual Bottled Juices $4 each Assorted Soft Drinks $3.75 each Chilled Artisan Bottled Coffee Beverages Salamander Bottled Water $3.75 each Saratoga Water $3.75 each San Pellegrino or Perrier Water $3.75 each Chilled Snapple $4.25 each Assorted Gatorade $5 each
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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DESSERT BREAKS Based on one hour
The Whimsical Dessert
{ A Play on Classic Am erican Snack Cakes }
Whoopie Pies Oatmeal Cream Cookies Chocolate Pudding Chocolate Sandwich Cookies Swiss Roulade Cakes $18 per guest
The Cool Down House-Made Gelato and Frozen Yogurt Chocolate Sauce, Fresh Whipped Chantilly Cream, Fresh Berries and Tropical Fruits, Toasted Coconut, Oven Roasted Peanuts, Brownie Bites and Mini Chocolate Chips $16 per guest
Chocoholic! Chocolate Mousse Shooters Triple Chocolate Cake Dark Chocolate Profiteroles Double Chocolate Brownies Walnut Fudge $16 per guest
Gourmet Cupcake Battle Carmel Apple Bacon Cupcake Brownie Sundae Cupcake Strawberries and Cream Cupcake Root Beer Float Cupcake Red Velvet Cupcake $20 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BUFFET LUNCHEON Salamander Deli Selection Mixed Baby Lettuces, Cremini Mushrooms, Crushed Green Olives, Cucumbers, Sourdough Croutons, and Sherry Mustard Vinaigrette Market Style Potato Salad with Celery and Green Onion Sour Cream Bow Tie Pasta Salad with Grilled Asparagus, Arugula Pesto, Pear Tomatoes, Garden Basil and Extra Virgin Olive Oil Roasted Buttermilk Chicken Breast, Sliced Prosciutto di Parma, Artisan Salami, Spiral Virginia Ham, and Sliced Red Wine-Balsamic Strip Steak Sliced Swiss, Provolone and Farm Stead Cheddar Butter Lettuce, Heirloom Tomatoes, Sliced Maui Onions House Made Pickles, Chutney and Skipjack Chips Artisan Breads, Kaiser Rolls and Croissants Assorted Fresh Fruits Lemon Meringue Tarts, Red Velvet Cupcakes Market Salamander Signature Cookies and Double Chocolate Brownies $34 per guest
Salad Buffet Heirloom Tomato Bisque with Truffled Grilled Cheese Sandwich Mixed Salad Greens with Romaine Hearts and Red Oak Leaf Lettuce Sliced Crimini Mushrooms, Roasted Baby Beets, Shaved Fennel, Picked Red Onions, Deviled Farm Eggs, English Cucumbers, Shisito Peppers, Smokehouse Bacon, Sourdough Croutons, House Dressings Buttermilk Brined Turkey Breast, Yellowfin Tuna Salad and Thyme Roasted Gulf Shrimp Ravioli Pasta Salad with Blue Cheese Cream Fingerling Potato Salad Artisan Bread Rolls and Butter Champagne-Mango and Pineapple Fruit Salad Greek Yogurt Mousse Shooters with Huckleberry Compote Milk Chocolate Hazelnut Bars, Strawberry Tarts with Toasted Coconut $38 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BUFFET LUNCHEON, continued
The Green Thumb Butter Lettuce, Heirloom Tomatoes, Sliced Maui Onions Soup au Pistou with Leeks, Carrots, Pesto and Macaroni Mozzarella and Eggplant Skewers with Cashew-Mint Pesto Rustic Caponata with Zucchini, Eggplant, Tomato, Raisins and Toasted Pine Nuts Quinoa and Green Grape Salad with Toasted Pine Nuts and Pomegranate Dressing Roasted Beet Salad with Chopped Endive, Toasted Pistachios and Golden Raisins Pearled Barley Risotto with Parmesan and Green Onions Slow Cooked Spaghetti Squash with Tomato Fondue Vegan Dark Chocolate Mousse Torte Gluten-Free Citrus Zest Cheesecake Vegan Cherry Chocolate Cookies $38 per guest
Coastal Mid Atlantic Chesapeake Chowder with Blue Crab, Carolina White Shrimp and Spiced Oyster Crackers Arugula and Frisseé Salad with Candied Pecans, Toasted Baby Beets and Gorgonzola Cheese Market Salamander’s Red Cabbage Cole Slaw with Shaved Carrots and Green Onions BBQ’d Black Pearl Salmon with Sweet Corn Succotash and Thai Basil “Slow and Low” Pork Shoulder with Crispy Fried Onions Fennel Rubbed Roasted Chicken Cider Braised Kale with Smoked Bacon Long Grain Indian Rice with Pecans and Cranberries Jalapeno Cornbread Artisan Breads and Rosemary Rolls Blueberry Crumble, Triple Chocolate Torte, Lemon Bars with Fresh Berries $42 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BUFFET LUNCHEON, continued
Horse Country Barbeque Red Bean Chili with Green Peppers and Vermont Cheddar Cheese Grilled All-Beef Hot Dogs with Potato Buns Pride of the Plains Angus Burgers Shaved Fennel Cole Slaw Ginger-Sage Amish Chicken Sliced Local Colby, Swiss, and Provolone Cheeses Assorted Mustards, Rémoulade Sauce, House Pickles, Green Tomato Chutney Tomatoes and Shaved Onions, Butter Lettuce Cups Macaroni and Sweet Pepper Salad Skipjack Chips Freshly Baked Rolls, Buns and Breadsticks Carrots and Oranges Torte, Chocolate Pecan Derby Bars Rustic Apple Crumble with Whipped Piedmont Cream Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea Add an additional $6.00 per person for Smokedhouse Bacon or Shaved Virginia Ham $45 per guest
A Day in Provence Soup au Pistou with Leeks, Carrots, Pesto and Macaroni Marseille Style Bouillabaisse with Shrimp, Scallops and Mussels Vidalia Onion “Pisalladiere” with Green Olives and Parmesan Nicoise Salad with Poached Eggs, Tomatoes, Cucumber and String Beans Chicken “Coq au Vin” with Pearl Onions, Button Mushrooms, Smokehouse Bacon and Burgundy Wine Jus Marinated Angus Flank Steak with Roquefort Cheese, Toasted Walnuts and Garlic-Spinach Risolle Potatoes with Caramelized Shallots and Herbs de Provence Tarte au Citron with Fresh Raspberries Bittersweet Chocolate Mousse with Hazelnuts Marcona Almond Blondies with Candied Orange Zest $41 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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BUFFET LUNCHEON, continued
Stallion Barn Cook Out Kindly Select Two Salads Salamander Cobb Salad with Sweet Corn, Maplewood Bacon, Tomatoes and Pickled Ramp Ranch Dressing Mozzarella and Eggplant Skewers with Cashew-Mint Pesto Quinoa and Green Grape Salad with Toasted Pine Nuts and Pomegranate Dressing Country Style Rotisserie and Grill Stations Heritage Breed Pork Loin with Pepper-Bacon, Cumin and Fresh Sage Cider Brined Cornish Game Hens Whole Roasted Wild Rockfish with Dried Fennel, Lemon and Thyme Sides Skillet Roasted Potatoes with Natural Pan Jus Grilled Pancetta Wrapped Asparagus Grilled Rappahannock Corn on the Cob with BBQ Spice and Lime Old Bay Potato Chips Grilled Country Toast with Tomato, Garlic and Olive Oil Date Chutney, Apple-Bourbon Mustard, Garlic Aioli and Molasses Ketchup House Made Sesame Rolls and Potato Bread Desserts Cinnamon Peach Crisp with Vanilla Ice Cream Double Chocolate Brownies S’mores Cupcakes with House Made Marshmallows $57 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED LUNCHEON All Plated Lunches include Baked Breads and Butter, a Soup or Salad and Selection from Desserts
Tier One First Course – Kindly Select One • Caramelized Vidalia Onion Soup with Gruyere Crostini • Chesapeake Chowder with Crab Mussels and Shrimp • Heirloom Sweet Potato Bisque with Apple Compote • Baby Field Greens with Cucumber, Cherry Tomatoes, Slivered Almonds and Local Goat Cheese with a Sherry-Mustard Vinaigrette* • Salamander Caesar Salad with Romaine Hearts, Buttercup Lettuce, Caesar Dressing, and Garlic Croutons* • Roasted Beet Salad with Chopped Endive, Toasted Pistachios and Golden Raisins with Lemon-Honey and Olive Oil Dressing* M ain Course – Kindly Select One • Grilled Marinated Sliced Hanger Steak with Rosemary Potatoes and Sherry Shallot Jus • Bourbon Glazed Pork Tenderloin with Braised Kale, Shitake Mushrooms and Roasted Shallots • Amish Chicken with Haricot Verts, Oven Dried Tomatoes and Hazelnut Jus • Cola Glazed Salmon Filet with Sweet Corn, Black Eyed Peas and Basil Butter • House-made Egg Taghatelle with Carolina Shrimp, Artichoke Hearts, Asparagus Tips and Fondue Tomato Dessert Course – Kindly Select One • Carrots and Oranges Cake with Spiced Gelato • Oatmeal Ice Cream Sandwich with Sour Red Cherry Compote • Torta Cioccolate with Macerated Raspberries • Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $38 per guest *Items may be pre-set
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED LUNCHEONS, continued Tier Two First Course – Kindly Select One • Caramelized Vidalia Onion Soup with Gruyere Crostini • Roasted Beet Salad with Chopped Endive, Toasted Pistachios and Golden Raisins with a Lemon-Honey and Olive Oil Dressing* • Sweet Corn Chowder with Maryland and Crabmeat, Spring Onions, Forrest Mushroom Volute with Surry Sausage and Roasted Fennel • Sautéed Jumbo Lump Crab Cake with Mascarpone Grits, Baby Spinach and Tomato Butter • Crispy Chicken and Rice Noodle Salad with Sweet Onions and Sesame Dressing* • Arugula and Shaved Fennel Salad with Prosciutto di Parma and Honey Lemon Vinaigrette* • Spinach Salad “Moderne” with Oyster Mushrooms, Warm Pancetta Dressing and Parmesan Cracklins* M ain Course – Kindly Select One • Agnolotti of Chestnut, Slow Cooked Napa Cabbage, Poached Quince and Parmesan Sage Butter • Grilled Pride of the Plains Angus Beef Filet with Wilted Spinach, Blue Cheese Croquettes and Red Wine Mustard Sauce • Pounded Chicken Breast “Milanese” with Grilled Asparagus, Radicchio and Truffle Butter • Mid Atlantic Fresh Catch with Patty Pan Squash Ratatouille, Shoestring Fries and Pesto Butter Sauce • Baked Macaroni and Jumbo Lump Crabmeat Gratin with Sweet Peas and Panko Crumbs • Thyme Basted Maryland and Rockfish Filet, Patty Pan Squash Ratatouille and Red Pepper Basil Butter Dessert Course – Kindly Select One • Virginia Peach Crostata • Reaves’s Hazelnut Cup Tart with Sesame Seed Cake Bon Bons • Blackberry Panna Cotta with Mint and Honey Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $47 per guest A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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Cold Hors D’oeuvres Chilled Tomato and Watermelon Gazpacho Shooters with Basil Oil Brioche Crostini with Purceville Chevre and Black Olive Tapenade Smoked Salmon and Cucumber Stax with Fennel Crème Fraiche Tartare of Outer Banks Tuna on Wonton Crisp with Ginger and Toasted Sesame Chilled Carolina Shrimp with Wasabi-Cocktail Sauce and Lemon Deviled Farm Eggs topped with Lump Crabmeat and Chives Angus Beef Flank Steak on Garlic Toast with English Stilton and Sweet Onions Mini BLT’s with Smoked Bacon, Tomato and Mache Lettuce Angus Beef Tartare on Pumpernickel Toast with Capers and Cornichon Bruschetta of Heirloom Tomatoes with Green Onion and Basil Shoots Creamy Smoked Trout, Scallions and Grilled Ciabatta Buttermilk Chive and Virginia Ham Biscuit with Honey Chile Butter Crispy Beet Chips with Lemon Tarragon Goat Cheese Pistachio Grape and Gorgonzola Truffle
Hot Hors D’oeuvres Truffled Risotto Fritters with Garlic Chive Crème Fraiche Warm Gruyere and Pancetta Gougères Duck Confit Spring Rolls with Red Cabbage and Maple-Soy Mini Lump Crab Cakes with Caper Rémoulade Tomato and Prosciutto “Pizzettes” with Parmesan Reggiano Mini Buttermilk Biscuits with Honey Butter and Duck Prosciutto Little Tartlets of Leek, Virginia Ham and Red Pepper Mini Pulled Pork BBQ Sandwiches with Pickle Julienne Lobster Beignets with Mustard-Chive Butter Spiced Lamb Chops with Lime Yogurt Sauce Devils On Horseback, Prune Wrapped with Bacon Stuffed with an Almond Curly Kale, Green Apple and Cheddar Tartlet Cauliflower and Broccoli Tempura with Maple Balsamic Soy Dipping Sauce Crispy Rappahannock Oysters with Smoked Remoulade Selection of 4 pieces per person – $17 per guest Selection of 6 pieces per person – $24 per guest Selection of 8 pieces per person – $30 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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ACTION STATIONS & DISPLAYS All stations based on a two hour time frame, based on a minimum of 20 guests. For a heavy reception we recommend 3-5 actions stations/displays. Chef Attendant Fee of $150 required per station, One Chef Attendant per 100 guests.
Easter Shore Crab Cake Station Salamander Signature Lump Crab Cakes with Sweet Corn Salad and Smoked Tomato Remoulade $18 per guest
Virginia Piedm ont Pasta Station Assorted and Rolled Pasta with Heirloom Tomatoes, Foraged Mushrooms, Sausage Ragout and Shaved Parmesan Reggiano $12 per guest; Add Grilled Chicken $4 per guest, Shrimp $6 per guest
H erb Roasted Rack of Lam b Station Rack of Lamb with Panko-Mustard Crust, Creamed Yukon Gold Potatoes and Sweet Garlic Lamb Jus $20 per guest
Pan Seared Diver Scallop Station Seared New England Diver Scallops served on Stoned Ground Grits with Grilled Pea Tendrils and Tarragon- Shallot Butter $19 per guest
Artisan Cheese Display Selection of American and International Cheeses with House-Made Flatbreads, Oven Roasted Olives, Seasonal Chutneys and Whole Wheat Bread Sticks $14 per guest
Tidew ater/Rockfish Station Pan Roasted Mid-Atlantic Rockfish or Fluke or Grouper (Kindly select one. Based on seasonal availability) with Stoned Ground Grit Cakes, Red Swiss Chard and Whole Grain Mustard Butter $18 per guest
Black Angus Beef Carving Station Slow Cooked Boneless Beef Short Rib/Strip Tenderloin/ Rib Eye with Wild Mushroom "Risotto" and Cabernet Franc Wine Jus $20 per guest – one selection, $65 per guest – three selections
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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DESSERT DISPLAYS Based on two hours
The Whimsical Dessert
{ A Play on Classic Am erican Snack Cakes }
Whoopie Pies Oatmeal Cream Cookies Chocolate Pudding Chocolate Sandwich Cookies Swiss Roulade Cakes $18 per guest
The Cool Down House-Made Gelato and Frozen Yogurt Chocolate Sauce, Fresh Whipped Chantilly Cream, Fresh Berries and Tropical Fruits, Toasted Coconut, Oven Roasted Peanuts, Brownie Bites and Mini Chocolate Chips $16 per guest
Chocoholic! Chocolate Mousse Shooters Triple Chocolate Cake Dark Chocolate Profiteroles Double Chocolate Brownies Walnut Fudge $16 per guest
Gourmet Cupcake Battle Carmel Apple Bacon Cupcake Brownie Sundae Cupcake Strawberries and Cream Cupcake Root Beer Float Cupcake Red Velvet Cupcake $20 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED DINNER Tier One Baked Breads and Butter First Course – Kindly Select One • Blue Crab and Lobster Bisque with Armagnac • Curried Butternut Squash Soup with Caramelized Pears and Spiced Pumpkin Seeds • Roasted Beet Salad with Chopped Endive, Toasted Pistachios and Golden Raisins • Salamander Caesar Salad with Romaine Hearts, Buttercup Lettuce, Caesar Dressing and Garlic Croutons • Arugula and Shaved Fennel Salad with Preserved Peaches and Honey Lemon Dressing • Timbale of Roasted Autumn Squash Ratatouille, Fire Roasted Bell Peppers, Caramelized Artichokes, Cucumber and Seasonal Gazpacho M ain Course – Kindly Select One • Buttermilk Brined Breast of Chicken with Braised Kale, Apple Celery Puree and Red Wine Mustard Jus • Roasted Scottish Salmon Filet on Creamy Mascarpone Polenta with Grilled Romaine • Mid-Atlantic Fresh Catch with Artichoke Hearts, Black Olives and Tomato Basil Butter • Grilled Angus Beef Strip Loin with Vidalia Onion Coulis, Rosemary Potatoes and Madeira Shallot Jus • Fennel Spiced Heritage Pork Rib Eye with Cavatelli and Sweet Corn Fricassee, Fava Beans and White Wine Pork Jus • Roasted Scottish Salmon Filet with Grilled Angus Beef Strip Loin with Vidalia Onion Coulis, Rosemary Potatoes and Madeira Shallot Jus $8.00 per person surcharge • Israeli Cous Cous Risotto with Wild Mushroom, Butternut Squash and Parmesan Cheese • Caramelized Artichokes and Grilled Asparagus with Smoked Onion Coulis and Yellow Waxed Beans Dessert Course – Kindly Select One • Chocolate Salted Caramel Tart • Chilled Strawberry Soup with Lilikoi Sorbet and Pistachio Cracker • Black Forest Trifle Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $86 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED DINNER, continued Tier Two Baked Breads and Butter First Course – Kindly Select One • Chesapeake Chowder with Lump Crabmeat, Oysters and Green Onion • Chilled Jumbo Shrimp Cocktail with Black Sesame Cocktail Sauce • Seared Cape Cod Diver Scallops Arrow Leaf Spinach and Saffron Tomato Butter • Ravioli of Duck Confit with Slow Cooked Cabbage and Truffled Sage Butter • Timbale of Tower of Maryland Blue Crab, Avocado, Lobster, Resting in a Puddle of Yellow Heirloom Tomato Gazpacho Salad Course – Kindly Select One • Mixed Loudon County Salad Greens with Grilled Shitake Mushrooms, • English Cucumbers and Apple Cider Vinaigrette • Arugula and Red Endive Salad with Spiced Pecans, Crumbled Chevre and Sherry Mustard Dressing • Salamander Caesar with Buttercup Lettuce, White Anchovies and Garlic Croutons • Chef’s Season Salad Arrangement Tier Two continued on next page
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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PLATED DINNER TIER TWO, continued M ain Course – Kindly Select One • Herb Roasted Rack of Lamb with Parmesan and Potato Gratin, Red Swiss Chard and Roasted Garlic Lamb Jus • Horseradish Crusted Beef Tenderloin with Baby Carrots, Roasted Turnips, and Onion Tempura • Breast of Muscovy Duck Served with Pearled Barley Risotto Caramelized Quince and Banayuls Gastrique • Thyme Basted Sea Bass with Patty Pan Squash Ratatouille and Tomato Basil Butter • Medallions of Veal Tenderloin with Creamy Polenta, Grilled Romaine and Balsamic Pine Nut Jus • Grilled Tournedos of Black Angus Beef with Thyme Roasted Chilean Sea Bass, Israeli Cous Cous Risotto, Heirloom Baby Carrots and Turnips, Madeira Shallot Jus • Horseradish Crusted Beef Tenderloin and Crispy Skin Maryland Rockfish Filet, Spaghetti of Zucchini and Yellow Squash, Ginger Carrot Coulis • Israeli Cous Cous Risotto with Wild Mushrooms, Butternut Squash and Parmesan Cheese, Caramelized Artichokes, Grilled Asparagus and Yellow Waxed Beans, Smoked Onion Coulis Dessert Course – Kindly Select One • Cheve Semifreddo with Balsamic Dark Cherries • Strawberry Mousse Capsule with Forgotten Cookie Meringue and White Chocolate Gelato • Chocolate Diablo Pudding Cake with Toasted Meringue • Brulee’d Mascarpone Cheesecake Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $100 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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DINNER BUFFETS Tier One Buffet Baked Breads and Butter Soup – Kindly Select One • Rustic Tomato and Bread Soup with Pesto Croutons • East Coast Gumbo with Oysters, Shrimp and Green Onions • Veloute of Loudon County Sweet Corn Soup with House Pancetta • Caramelized Vidalia Onion Soup with Gruyere Croutons Salad – Kindly Select One • Young Field Greens with English Cucumber, Oven Roasted Tomatoes and Shaved Carrots • Arugula and Shaved Fennel Salad with Honey-Lemon Vinaigrette and Shaved Pecorino • H&-Pulled Mozzarella Salad with Fire Roasted Sweet Peppers and Nicoise Olives • Cappellini Pasta Salad with Pickled Eggplant, Artichoke Hearts and Gazpacho Vinaigrette Entrees – Kindly Select One • Roasted Scottish Salmon with Mascarpone Grits and Charred Romaine Hearts • Mid-Atlantic Fresh Catch with Artichoke Hearts, Black Olives and Tomato Basil Butter • Horseradish Crusted Beef Striplon with Gold Potato Gratin, Leek Fondue and Rosemary Jus • Pecan Crusted Breast of Farm Chicken with Orzo Risotto, Butternut Squash and Glazed Salsify • Fennel Spiced Heritage Pork Loin with Sweet Corn, Fava Beans and Black Eyed Pea Succotash
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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DINNER BUFFET TIER ONE, continued Starches – Kindly Select Two • Pearled Barley Risotto with Parmesan and Green Onions • Slow Cooked Spaghetti Squash with Tomato Fondue • Bulgar Wheat Pilaf with Red Onions and Mint • Caramelized New Potatoes with Garlic and Rosemary Vegetables – Kindly Select Two • Haricots Verts with Roasted Shallots and Cashews • Patty Pan Squash with Oven Dried Tomatoes and Oregano • Forest Mushroom Fricassee with Sweet Peas and Bacon • Southern Style Braised Kale with Apples and Vidalia Onions Desserts • Deep Dish Caramel Apple Pie • Tiramisu Shooter • Chocolate Silk Tart • Piedmont Rum Cake Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $89 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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Tier Two Buffet Baked Breads and Butter Soup/Salad – Kindly Select One • • • • • • • •
Chesapeake Chowder with Blue Crab and Marvesta Shrimp Silky Blue Ridge Chestnut Soup with Gala Apples Curried Kabocha Squash Soup with Rye Croutons Autumn Minestrone with Celery Root and Arugula Pesto Heirloom Tomato Salad with Pickled Cucumbers and Thai Basil Salamander Greek Salad with Feta Cheese, Sun Dried Olives and Fresno Peppers Grilled Wild Mushroom Salad with Frissee Lettuce, Crisp Pancetta and Hazelnuts Watercress and Bibb Lettuce Salad with Shaved Radish and Parmesan Cream
Entrees – Kindly Select Two • Signature Jumbo Lump Crab Cakes with Israeli Cous Cous and Saffron Cream • Grilled Wild Rockfish Filet with Lentil Ragout and Grilled Asparagus • BBQ’d Jumbo Gulf Shrimp with Ashland Grits, and Andouille Butter and Green Onions • Tournedos of Pride of the Plains Beef with Blue Cheese Croquettes and Creamed Spinach • Grilled Lamb Chops with Chickpeas, Roasted Eggplant and Minted Lamb Jus • Roasted Amish Chicken Breast with Sweet Onion Spoon Bread and Collard Greens Starches – Kindly Select Two • Roasted Fingerling Potatoes with Piperade and Roasted Garlic • Semolina Gnocchi with Fontina and Bread Crumbs • Wild Rice with Smoked Peanuts and Golden Raisin • Baked Mascarpone Grits
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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DINNER BUFFET TIER TWO, continued Vegetables – Kindly Select Two • Grilled Asparagus with Baby Carrots • Broccolini Sauté with Red Pepper and Garlic • Brussels Sprout Petals with Bacon and Chestnuts • Stuffed Local Zucchini with Tomato and Brioche Crumbs Desserts • Candied Pecan Cheesecake • Lemon Curd Tart with Fresh Raspberries • Chocolate Espresso Bombs • “Peach Entremet” White Peach Mousse Cake Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $112 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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THEMED PARTIES Equestrian Baked Breads and Butter • • • • •
Chesapeake Jumbo Lump Mini Crab Cakes Buttery Biscuits and Honey Cured Virginia Ham with Bourbon Mustard Butter Haricot Vert, Shaved Fennel, Fire Roasted Peppers, Creamy Lemon Parsley Vinaigrette Roasted Fingerling Potato, Caramelized Onions, Crispy Pancetta and Scallions Chopped Romaine, Stilton, Sweet and Peppery Walnuts, Red Wine Anjou Pears with Lavender Champagne Vinaigrette
Carved by our Chefs Chef Attendant Fee of $150 required per Station, One Chef Attendant per 100 guests
• •
Thyme and Garlic Rubbed Black Angus Beef Tenderloin with Roasted Shallots and Horseradish Aioli Buttermilk and Sage Brined Breast of Turkey and Piedmont Maple Cider Mustard Glaze
Desserts • Mint Julep Mousse Shooters • Bourbon Pecan Pie • Espresso Cheesecake • Dark Cherry Blondies Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $121 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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THEMED PARTIES, continued Virginia Piedmont Backyard BBQ Baked Breads and Butter • • • • • •
Okra Fry Bread and Chipotle Honey Smoked Rappahannock Trout with Creme Fraiche, Scallions and Grilled Ciabata Heirloom Tomatoes, Shaved Red Onions, Fresh Basil, Toasted Pine Nuts and Lemon Dressing Marinated Cucumber and Carrots, Black Mustard Seed and Cilantro “Red Hand” Coleslaw Baked Macaroni and Oak Spring Dairy Cheddar with Garden Spinach
Off the Grill Chef Attendant Fee of $150 required per Station, One Chef Attendant per 100 guests
• • •
Grilled Sweet Corn Rolled in Parmesan Chive Butter Coriander and Cumin Spiced Aryshire Chicken, Firecracker and Roasted Garlic Honey Rack of Raptor Gap Farm Pork Glazed with Roasted Shallot and Red Wine Mustard
Dessert • Piedmont Chocolate Cake • Honey Shortcakes with Grilled Peaches • Chocolate Dipped Fruit Skewers • Chocolate Lime Amaretti Cookies Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $98 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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THEMED PARTIES, continued Chef’s Garden Party Baked Breads and Butter Out of the Garden • Grilled Broccoli Salad, Sweet Vidalia’s, Firefly Farm Goat Cheese and Roasted Red Pepper Buttermilk Ranch • Garden Fennel and Jonagold Apple Slaw • Red Bliss Potatoes, Capers, Tarragon and Bermuda Onion • Crooked Neck Yellow Squash, Roasted Tomato and Garlic Gratin •
• • •
Grilled Rappahannock River Oysters Preserved Orange and Sage Butter Cornmeal Dusted Catfish with Dill Pickle and Lemon Tartar Aryshire Farm Steamship of Pork Glazed with Gingered Plum Chutney
Desserts • Blueberry Crostata • Dark Chocolate-Lavender Pudding Cake • Mint and Honey Panna Cotta with Fresh Berries • Individual Angel Food Cakes with Lemon-Thyme Curd Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $103 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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THEMED PARTIES, continued A Vineyard Excursion • •
Baked Breads and Butter Grilled Country Pate and Cornichon Mayo on Warm Country Baguette
Devil's On H orse Back • Roasted Kabocha Squash, Curried Almonds and Fire Roasted Piquilo Peppers • Rosemary Roasted Ruby Red Beets, Cippolinies, Arrow Leaf Spinach and Creamy Horseradish • Curly Kale and Celery Root Gratin with Biscuit Crumbs • Wild Rice, Crimini Mushroom, Leeks, Warm Pancetta and Cider Vinaigrette Field and Stream • Pan Roasted Quail Stuffed with Spicy Sausage and Sweet Cornbread • Slow Roasted Strip Loin of Rose Veal with Sour Cherry Mostarda • Pine Nut Crusted Shenandoah Trout Lemon Honey Chive Butter Desserts • Wine Poached Pears • Fresh Berries with Sparking VA Zabaglione • Brulee’d Mascarpone Cheesecake • Dark Chocolate Truffles Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $127 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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THEMED PARTIES, continued From the Butcher Block • • • • • • • • • • • • • •
Pancetta Wrapped Rose Veal Loin, Smoked Onion Puree and Chestnut Cream Braised Red Cabbage with Golden Raisins Aryshire Farm Steamship of Pork Glazed with Gingered Plum Chutney Thyme Infused Pan Jus and Bourbon and Maple Parsnips with Candied Pecan Streusel Braised Lacianto Kale with Roasted Shallots Black Pepper Fennel Rubbed Line Caught Tuna Loin, Served Room Temperature Roasted Olives, Fingerling Potatoes, Garden Filet Beans, Hard Farm Fresh Egg with Roasted Garlic Aioli Crispy Whole Rockfish with Roasted Jalapeno Scallion Honey Sauce and Rustic Tomato Remoulade Stone Ground Grits and Bacon Soufflé Peach and Pepper Chutney Herb and Butter Basted Fields of Athenry Heritage Breed Turkey with Brandied Pan Gravy Whipped Yukon Gold Potatoes, Sour Cream and Chives Overnight Roasted Ribeye of Wagyu Beef with Creamed Truffles Potato, Celeriac and Parmesan Gratin Crispy Onion Frites
Desserts • Triple Chocolate Terrine • Huckleberry Lime Parfait • Warm Apple Turnovers • Chocolate Dipped Biscotti Cookies Estate Brewed Coffee, Decaffeinated Coffee and Mighty Leaf Tea $150 per guest
A 22% service charge and 9% tax will be added. All items and pricing is subject to change.
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