T h e R e d F o x I n n & Ta v e r n
SEATED DINNERS
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VO LU M E VII
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A CULINARY EXPERIENCE
SEASONAL CUISINE With a culinary team dedicated to sourcing and preparing fresh ingredients from Virginia’s Piedmont region and bountiful South, The Red Fox Inn & Tavern is proud to present dishes that combine time-honored cooking techniques with alluring seasonality. Locally sourced produce plays a key role in the creation of sumptuous yet refined cuisine, where classic recipes employ the traditional methods of smoking, braising, and roasting. From simple, home-style fare to plates that blend flavor and finesse, the Inn offers genuine yet thoughtful food and beverage options designed to entice and delight. Whatever the vision, The Red Fox Inn & Tavern’s expert culinary team will gladly craft the perfect seasonal menu for a special event.
ASSORTED LIBATIONS All fine food deserves to be accompanied by a perfectly suited refreshment. From handcrafted aperitifs to aromatic after-dinner coffee, every beverage is carefully procured by the Inn’s experienced staff. The Red Fox Inn & Tavern’s unique selection of wine and beer encompasses an extensive choice of libations. From local vintages that pay homage to the Inn’s extraordinary location afoot the rolling hills of Virginia’s wine country, to craft beer sourced from the far reaches of the world, The Red Fox Inn & Tavern has a beverage to suit even the most discernible of palates.
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SEATED DINNER INCLUSIONS
Designed to impress guests from the moment they arrive, The Red Fox Inn & Tavern’s seated dinner events combine a thoughtful and encompassing compilation of food and beverage options. Featuring a sparkling greeting with cheese and charcuterie, followed by a three course meal, our Seated Dinners offer a more refined and formal dinner party experience. The Inn’s delightful and courteous service staff are experience in recognizing every guest’s need, and elegant attendance prevails from beginning to end.
SEATED DINNER INCLUDES Sparkling Greeting Local Cheese & Charcuterie Board Signature Bread Service Three-Course Plated Dinner Tableside Coffee
f rom $155 per person
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MENU SELECTION GUIDELINES
THREE COURSE DINNER
FOUR COURSE DINNER
Courses II, III, & IV
Courses I, II, III, & IV
Course II
Course I Select One
Select One
Course II Select One
Course III Under 30 Guests
Course III Under 30 Guests Select Two
Select Two Over 30 Guests Select One
Over 30 Guests Select One
Course IV Select One
Course IV Select One
f rom $ 1 5 5 per person
from $175 per person -6-
DINNER
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DINNER MENU WELCOME TOAST
Local Cheese & Charcuterie Board
I C AVAT E L L I & L A M B R AG O U T Ricotta Cavatelli, Black Truffle Butter, Aged Parmesan
BAKED VIRGINIA OYSTERS
Compressed Apple, Smoked Gouda, Chili Breadcrumb, Country Ham Chip
DELICATA TARTLET
Soft Cow’s Milk Cheese, Poppyseed Pastry Crust, Frisée, Caramelized Onion Aioli
II MUSHROOM & FARRO BISQUE Sherry, Cream, Fried Mushroom
POACHED PEAR SALAD
Butter Lettuce, Marsala Chai Poached Pear, Local Blue Cheese, Maple Glazed Walnuts, Creamy Whole Grain Mustard & Champagne Dijonaisse
GOLDEN BEETS & STRACCIATELL A
Citrus and Whole Grain Mustard Marinated Beets, Spiced Pumpkin Seed Granola, Aleppo Pepper Honey, Microgreens
III FILET MIGNON
Horseradish Mashed Potatoes, Roasted Broccolini with Truffle Butter, Creamy Cognac Peppercorn Sauce
CIDER GLAZED FRIED RABBIT
Cannellini Bean, Bacon, and Feta Puree, Sage Roasted Pears, Apples And Shallots with Bacon Jam, Horseradish Buttermilk Sauce
DUCK CONFIT & SPAETZLE
Madeira Glazed Confit Duck Leg, Crispy Nutmeg Spaetzle, Sauteed Kale with Golden Raisins, Walnut Cream
PEANUT CRUSTED RACK OF LAMB
Crushed Virginia Peanut and Sesame Seed Dukkah, Parsnip Puree, Crispy Brussels Sprouts with Sherry Roasted Grapes, Honey Balsamic Reduction
SEARED SEA SCALLOPS
Parmesan Farro Risotto, Cider Glazed Radicchio, Truffle Beurre Blanc
PECAN CURRY CRUSTED HALIBUT
Butternut Squash Puree, Roasted Broccolini with Brown Butter Tahini Sauce
BU T T E R N U T S QUA S H R AV I O L I Roasted Red Pepper Paprika Cream Sauce, Stracciatella Cheese, Toasted Hazelnuts, Sourdough Crisp
IV CARAMELIZED PLUM UPSIDE DOWN CAKE
Compressed Plums And Figs, Brown Sugar Cornflake Crumble, Lemon Balm Anglaise
CHAMOMILE POACH PEAR
Chai Espuma, Spiced Pear Jelly, Maple Cinnamon Granola
CHOCOL ATE FONDANT CAKE
Honey Butternut Sauce, Apple Cider Caramel, Parsnip Chips -9-
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UPGRADES & ADDITIONS
COCKTAIL HOUR
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SIGNATUR E V IRGINIA COCKTAILS
on e selec tion, $15 per person two selec tions , $23 per person
SPRING
SUMMER
L AV E N D E R C O L L I N S
BLACKBERRY FLOWER
Cirrus Vodka, Lemon Juice, Lavender Syrup
Cirrus Vodka, St. Germain Elderflower, Blackberry Purée, Lemon Juice, Mint
SWEET BASIL CUCUMBER MARTINI
Catoctin Creek Watershed Gin, Lillet Blanc, Basil
Catoctin Creek Watershed Gin, Cucumber Water, Cucumber Skewer
SHIPWRECKED NEGRONI ANNE BONNY
Mt. Defiance Dark Rum, Dolin Rouge, Aperol, Orange Peel
Mt. Defiance Dark Rum, Lillet Blanc, Grapefruit Syrup, Lime Juice
AUTUMN
WINTER
CASSIS BLOSSOM
SPICED OLD FASHIONED
Catoctin Creek Watershed Gin, Mt. Defiance Crème de Cassis, Lemon Juice
John J. Bowman Bourbon, Angostura Bitters, Orange, Spiced Syrup
HONEY BOURBON COOLER
THE PLAINS PUNCH
John J. Bowman Bourbon, Orange Infused Honey Syrup
Mt. Defiance Dark Rum, Cointreau, Lime Juice, Pineapple Juice, Orange, Bing Cherry
VIRGINIA APPLE
RASPBERRY FLOWER
Virginia Hard Cider, Laird's Apple Brandy Maple Syrup, Lemon Juice
Catoctin Creek Watershed Gin, Raspberry Syrup, Lemon Juice, Dolin Dry Vermouth
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OPEN BAR
PREMIUM $ 2 4 f i rst ho ur $12 pe r a dd i t i on al hour
VIRGINIA MADE $27 first h our $ 1 4 per a dditiona l h our
TOP SHELF $29 first h our $16 per a dditiona l h our
Vo d k a
Vo d k a
Tito’s
Cirrus
Grey Goose
Gin
Gin
Gin
Beefeater
Catoctin Creek Watershed
Plymouth
Bourbon
Bourbon
Bourbon
Bulleit
John J. Bowman
Woodford Reserve
Whiskey
Whiskey
Whiskey
Bulleit Rye
Kopper Kettle Single Malt
Te q u i l a
Rye Whiskey
Vo d k a
Dickel No. 12
Te q u i l a
Espolòn Blanco
Catoctin Creek Roundstone Rye
Cabo Wabo Blanco
Rum
Rum
Rum
Mount Gay Eclipse
Mt. Defiance Dark
Blended Scotch
Beer
The Famous Grouse
Beer Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale
Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Port City Optimal Wit
Cider
Plantation Barbados 5 Year
Blended Scotch Dewars Special Reserve
Beer Amstel Light, Stella Artois, Guinness Dogfish Head 90 Minute IPA
Wine
Cobbler Mountain Original Honey
Wine
Barboursville Vineyards Red and White
Wine
Duckhorn Portfolio’s Decoy Red and White
Sparkling Bisol Jeio Prosecco
Barboursville Vineyards Red and White
Sparkling Thibaut-Janisson Xtra Brut
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Sparkling Gloria Ferrer
COCKTAIL HOUR DISPL AYS
DISPL AYED DURING COCKTAIL HOUR
DOMESTIC AND IMPORTED CHEESE
Assorted Cheeses, Crackers and Toast Points, Nuts and Berries, Mustard and Chutney
a dd $8 per person
CL ASSIC SHRIMP COCKTAIL
Old Bay Steamed Shrimp with Cocktail Sauce
a dd $6 per person DEVILED EGGS
choice of one style Smoked Paprika | Pimento Cheese and Bacon | White Truffle | Southwestern
a dd $3 per person
FRESH FRUIT AND BERRIES
with Honey-Yogurt Dip
a dd $4 per person GRILLED LAMB KABOBS
with Feta Cheese, Pita Bread, Cucumber-Yogurt Dip
a dd $7 per person
CRAB AND ARTICHOKE BAKE
with Asiago Cheese and House-Made Tortilla Chips
a dd $8 per person
BRIE EN CROÛTE
with Sliced Apples, Honey-Mustard, Cinnamon Sugar Toast
a dd $3 per person
ROASTED VEGETABLES
Tossed in Olive Oil, Herbs, and Garlic with Parmesan-Peppercorn Dip
a dd $4 per person
GRILLED CHICKEN SATAY SKEWERS
with Spicy Peanut Sauce
a dd $4 per person
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CANAPÉS
PASSED CANAPÉS
t hree selec tions $24 per person four selec tions $28 per person five selec tions $32 per person MEAT AND GAME
Pulled Beef Short Rib on Parmesan Polenta Cake Virginia Country Ham Biscuit with Honey Mustard Butter Lamb, Feta and Pine Nut Meatball with Roasted Red Pepper Aioli Braised Rabbit and Scallion Wonton Chip with Orange Marmalade Beef Tenderloin on Baguette with Blue Cheese and Crispy Shallots Prosciutto Wrapped Date with Manchego Cheese and Pistachios Deviled Egg on Toast with Maple Bourbon Bacon Lardon Pulled Smoked Duck on Wonton Chip with Plum Chutney Teriyaki Pork Belly with Pickled Cucumber
SEAFOOD Blackened Shrimp on Grit Cake with Bacon Jam Smoked Trout and Crème Fraîche Mousse on Toast Smoked Salmon on Cucumber Slice with Whipped Dill Cream Cheese Seared Tuna with Honey Sesame Glaze on Crispy Brussels Sprout and Wonton Chip Crispy Fried Crab Cake Bite with Cajun Remoulade Maple Glazed Sea Scallop and Candied Bacon Bite Crème Fraîche and Caviar on White Toast
FRUITS AND VEGETABLES Butter Dipped Radish with Flake Salt Honey Soaked Fig with Goat Cheese on Crostini Roasted Pear and Gorgonzola on Baguette with Toasted Hazelnuts Mustard Vinaigrette Marinated Beets with Mascarpone on Pumpernickel Toast Roasted Strawberry with Basil Ricotta on Polenta Cake Stuffed Endive with Sundried Tomato, Feta and Pine Nut Salad Brie and Peach Chutney Cracker with Candied Walnut Walnut Tarragon Stuffed Mushroom Cap Whipped Feta and Herb Cucumber Roll
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UPGRADES & ADDITIONS
DINNER
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WINE WITH DINNER SERVED TABLESIDE AT DINNER pr i ce s ma y chan g e based on avail abil ity
TAV E R N S E L E C T I O N
CELLAR SELECTION
BARBOURSVILLE VINEYARDS
DUCKHORN PORTFOLIO’S DECOY
Barboursville, Virginia
Sonoma County, California
Barbera Reserve | Cabernet Sauvignon | Chardonnay | Pinot Grigio
Cabernet Sauvignon | Pinot Noir | Chardonnay | Sauvignon Blanc
$44
$52
CURATOR RESERVE charg ed u pon con su m ption , pr ice d pe r bottle VIRGINIA SELECTIONS G R E E N H I L L M i d d l e bu rg
S T O N E T O W E R Leesburg
L I N D E N Linden
B O X W O O D M id d l eburg
E A R L Y M O U N T A I N M ad i son
G L E N M A N O R Fron t Ro yal
Eternity - $62 Viognier - $45
Hogback Mountain - $65 Sauvignon Blanc - $38
Hardscrabble - $85 Hardscrabble Chardonnay - $65
Boxwood Reserve - $60 Sauvignon Blanc - $28
Cabernet Franc - $65 Petit Manseng - $32
Hodder Hill - $53 Petit Manseng - $45
SOMMELIER SELECTIONS R O M B A U E R C al i for n i a
A N T H I L L F A R M S C al ifor n ia
Cabernet Sauvignon - $100 Chardonnay - $69
Pinot Noir - $69 Chardonnay - $58
S T A G S ’ L E A P C al i for n i a
D O M A I N E S E R E N E Oregon
Artemis Cabernet Sauvignon - $135 Karia Chardonnay - $75
Evenstad Reseve Pinot Noir - $155 Evenstad Reserve Chardonnay - $99
L A F L E U R D E B O U A R D Fran ce
N I C K E L & N I C K E L C al ifor n ia
Lalande de Pomerol - $90
John C. Sullenger Cabernet Sauvignon - $169
L A U R E N T T R I B U T Fra n ce
F A R N I E N T E C al ifor n ia
Côte de Léchet Chablis - $88
Estate Chardonnay - $99
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DINNER BEVERAGES
B OT T L E D WAT E R S E RV I C E Mountain Valley Spring Water
$8 per person
TABLESIDE BEER AND COCKTAIL SERVICE Guests have the option to order bar beverages with dinner
charg ed upon c onsum ption SPARKLING C harg ed upon c onsum ption, pric ed per bottle GLORIA FERRER
Sonoma, California
$52 per bottle THIBAUT-JANISSON XTRA BRUT
Charlottesville, Virginia
$72 per bottle GREENHILL BLANC DE BLANCS
Middleburg, Virginia
$85 per bottle MOËT & CHANDON IMPÉRIAL
Champagne, France
$95 per bottle VEUVE CLICQUOT YELLOW LABEL
Champagne, France
$140 per bottle DOM PERIGNON
Champagne, France
$299 per bottle
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ENTRÉE ADDITIONS
a dd $25 p er person SIGNATURE CRAB CAKE CRAB IMPERIAL STUFFED SHRIMP SHRIMP AND SCALLOP SKEWER GRILLED SHRIMP SKEWER GRILLED SALMON FILET
SHAREABLES
a dd $9 per person BAKED BRIE
Apple Pear Butter, Hot Honey, Sweet Heat Fried Pecans, Toasted Baguette CRAB CROQUETTES
Panko Crusted Crab Cake Bites, Cajun Remoulade CRISPY DUCK WINGS
Plum Chutney Glaze, Endive and Fennel Slaw TEMPURA CAULIFLOWER BITES
Tossed in Hot Honey, served with Foie Gras Aioli
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FAMILY ST YLE SIDES
a dd $9 per person CRISPY NUTMEG SPAETZLE
Creamy Cognac Peppercorn Sauce, Fried Sage BABY BEETS & GOAT CHEESE
Whole Grain Mustard Marinated Golden Beets, Goat Cheese, Savory Pumpkin Seed Granola CRISPY FRIED BRUSSELS SPROUTS
Maple Sherry Vinaigrette CANNELLINI BEAN PUREE
Cannellini Bean, Bacon, and Feta Puree, Bacon Jam, Crumbled Feta, Parsnip Chips ROASTED BROCCOLINI
Brown Butter Tahini, Crushed Virginia Peanut And Sesame Seed Dukkah WHITE TRUFFLE PARMESAN HOUSE FRIES
Fresh Herbs, Garlic Aioli FRIED ARTICHOKES
Chive Aioli, Crème Fraîche, Chili Breadcrumbs PARMESAN FARRO RISOTTO
Arugula, Fried Mushrooms and Hazelnuts
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UPGRADES & ADDITIONS
AFTER DINNER
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OPEN BAR
PREMIUM $ 2 4 f i rst ho ur $12 pe r a dd i t i on al hour
VIRGINIA MADE $27 first h our $ 1 4 per a dditiona l h our
TOP SHELF $29 first h our $16 per a dditiona l h our
Vo d k a
Vo d k a
Tito’s
Cirrus
Grey Goose
Gin
Gin
Gin
Beefeater
Catoctin Creek Watershed
Plymouth
Bourbon
Bourbon
Bourbon
Bulleit
John J. Bowman
Woodford Reserve
Whiskey
Whiskey
Whiskey
Bulleit Rye
Kopper Kettle Single Malt
Te q u i l a
Rye Whiskey
Vo d k a
Dickel No. 12
Te q u i l a
Espolòn Blanco
Catoctin Creek Roundstone Rye
Cabo Wabo Blanco
Rum
Rum
Rum
Mount Gay Eclipse
Mt. Defiance Dark
Blended Scotch
Beer
The Famous Grouse
Beer Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale
Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Port City Optimal Wit
Cider
Plantation Barbados 5 Year
Blended Scotch Dewars Special Reserve
Beer Amstel Light, Stella Artois, Guinness Dogfish Head 90 Minute IPA
Wine
Cobbler Mountain Original Honey
Wine
Barboursville Vineyards Red and White
Wine
Duckhorn Portfolio’s Decoy Red and White
Sparkling Bisol Jeio Prosecco
Barboursville Vineyards Red and White
Sparkling Thibaut-Janisson Xtra Brut
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Sparkling Gloria Ferrer
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L ATE-NIGHT BITES
PASSED SNACKS
on e selec tion, a dd $14 per person two selections , a dd $20 per person t hree selec tions , a dd $26 per person
S AVO RY GOURMET GRILLED CHEESE
PIGS IN A BLANKET
Brie, Prosciutto, Pear, Arugula
Petit Beef Frank, Pretzel Bun, Roasted Tomato Relish
FRIED CHICKEN BISCUITS
SMASH BURGER SLIDERS
Hot Honey
Brioche Bun, Cheddar, Bacon Jam, Arugula
LOADED FRENCH FRIES
FRIED PICKLES
Pimento Cheese, Bacon, Crème Fraîche, Green Onion
Buttermilk Crème Fraîche Ranch
BANG BANG SHRIMP
HAM AND CHEESE ROLL
Chilled Peanut Noodles
Honey Mustard Butter, Poppy Seeds
MAC AND CHEESE BAKE
HOUSE CHIPS
Sundried Tomato, Lamb Sausage, Spinach
Blue Cheese, Bacon, Crème Fraîche
SWEET GOURMET S’MORES
PEACH HAND PIES
Chocolate Dipped Vanilla Bean Marshmallow, Graham Cracker Crumble, Dark Chocolate Drizzle
Brown Sugar and Buttermilk Glaze C H O C O L AT E WA F F L E S T I C K S
Chocolate Dipped Waffles, Flaked Salt
MILK AND COOKIES
Chocolate Milk, Maple Pecan Cookie
APPLE CIDER FRITTERS
Cinnamon Sugar
KEY LIME PIE BITES
Cocoa Graham Cracker Crust, Espresso Caramel
TRIPLE CHOCOL ATE POPCORN BARK
Milk, Dark and White Chocolate, Pretzels, Peanuts
RICE CRISPY TREATS
Butterscotch Chips, Flaked Salt
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S P E C I A LT Y B A R S
SIGNATURE COFFEE STATION Regular and Decaffeinated Coffee, Milk, Cream, and Sugar
$12 per person
LIQUEUR COFFEE BAR Regular and Decaffeinated Coffee, Milk, Cream and Sugar Kahlua, Bailey’s, Frangelico Flavored Whipped Creams
$21 per person
HOT COCOA BAR Dark Hot Cocoa Marshmallows, Peppermint Flavored Whipped Creams
$15 per person
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From handcrafted sips during cocktail hour to indulgent coursed dinners and beyond, food and beverage has, and continues to be an essential component of a Red Fox Inn & Tavern fête. With an abundance of food and beverage options comprising seasonal ingredients, local harvest and Southern flair, the Inn offers an unforgettable culinary experience from beginning to end. Coupled with its illustrious history and picturesque setting in the quaint village of Middleburg, an event at The Red Fox Inn & Tavern blends all the necessary elements and more, for a gathering to be remembered.
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T H E R E D F OX I N N & TAV E R N 2 East Washington Street, Middleburg, Virginia 20117 w w w. r e d f o x . c o m
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540.687.9765
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events@redfox.com 10/19/2023