T h e R e d F o x I n n & Ta v e r n
SEATED DINNERS
EXPERIENCE GUIDE VO LU M E X V I I -1-
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A VIRGINIA 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. HANDCRAFTED 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. The Inn’s delightful and courteous service staff are experienced in recognizing every guest’s need, and elegant attendance prevails from beginning to end.
THE CULINARY EXPERIENCE INCLUDES Sparkling Greeting Local Cheese & Charcuterie Board Signature Bread Service Three-Course Plated Dinner Tableside Coffee Service from $ 1 5 5 pe r pe rson u p to 1 5 0 g u e sts
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SAMPLE SEATED DINNER MENU S PA R K L I N G TOA S T
Bisol Jeio Prosecco veneto, italy
GOURMET BOARD
Cheese & Charcuterie
assorted cheeses and italian salamis with mustard, chutney, crackers, toast points
BREAD SERVICE
Signature Basket
orange and rosemary cornbread, buttermilk biscuits, dinner rolls, sorghum butter
FIRST COURSE
Spiced Pear & Butternut Squash Salad
kale and arugula, spiced pears, fried butternut squash, blue cheese, toasted walnut and orange zest gremolata, whole grain mustard and sorghum vinaigrette MAIN COURSE tableside choice of
Pecan Curry Crusted Halibut
butternut and sweet potato fettuccine, cream of chard, kale and spinach, grilled lime
Cognac Glazed Duck Breast
crispy maple sherry brussel sprouts, maple pumpkin paprika purée, fried maitake mushrooms, cognac gastrique glaze
Mushroom & Leek Ravioli
sautéed mushroom, leek and stracciatella filling, fried hazelnuts, roasted mushrooms, truffle cream, parmesan brioche crumb
DESSERT
Chocolate Espresso Cream Puff
milk chocolate mousse, espresso caramel, malted hazelnut crumble, salted potato crisps COFFEE SERVICE
Signature Coffee
regular and decaffeinated coffee, cream and sugar
please note: menu items and prices are subject to change with seasonal availability and market prices -7-
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SEATED DINNER
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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
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SEASONAL GAME & SEAFOOD MENU SELECTIONS I BRAISED QUAIL ARANCINI
caramelized shallots and parmesan, rosemary cream, madeira glazed pancetta, crispy sage RAPPAHANNOCK RIVER OYSTERS olde salt oysters on the half shell, buttermilk mignonette, chili oil, pickled shallots ROASTED FIG & MAITAKE TARTLET pressed poppyseed pastry, whipped gruyère, caramelized onion, lemon labneh yoghurt cheese, fig leaf oil
II ROASTED BUTTERNUT & APPLE BISQUE smoked gouda crouton, crème fraîche, chili oil, crispy pancetta SPICED PEAR & BUTTERNUT SQUASH SALAD kale and arugula, spiced pears, fried butternut squash, blue cheese, toasted walnut and orange zest gremolata, whole grain mustard and sorghum vinaigrette BABY BEETS & STRACCIATELL A citrus and whole grain mustard marinated baby beets, puffed sorghum and quinoa, aleppo pepper honey, living springs local microgreens, rye tuiles
III FILET MIGNON horseradish mashed potatoes, sautéed french beans, black truffle butter, brandy peppercorn cream BUTTERMILK GLAZED FRIED RABBIT parsnip and fennel purée, roasted pears, shallots and apples with bacon jam, whole grain mustard buttermilk cream
GRILLED RACK OF LAMB
maple ancho glazed parsnips, cauliflower and courgette gratin, creamy lemon and garlic labneh, crispy courgette chips, balsamic reduction SEARED SEA SCALLOPS gruyère, roasted pumpkin and caramelized shallot risotto, white wine wilted greens, crispy pancetta, tarragon lemon buerre blanc
PECAN CURRY CRUSTED HALIBUT
butternut and sweet potato fettuccine, cream of chard, kale and spinach, grilled lime COGNAC GLAZED DUCK BREAST crispy maple sherry brussel sprouts, maple pumpkin paprika purée, fried maitake mushrooms, cognac gastrique glaze M U S H RO O M & L E E K R AV I O L I sautéed mushroom, leek and stracciatella filling, fried hazelnuts, roasted mushrooms, truffle cream, parmesan brioche crumb
IV CHOCOL ATE ESPRESSO CREAM PUFF
milk chocolate mousse, espresso caramel, malted hazelnut crumble, salted potato crisps PASSION FRUIT & COCONUT TRIFLE passion fruit crémeux, coconut dulce, toasted coconut cream, caramelized coconut tuile
SPICED OLIVE OIL CAKE
rosemary spiced pistachios, chantilly cream, burnt citrus, vanilla crème fraîche - 11 -
TO BEGIN FOR THE TABLE
S PA R K L I N G TOA S T
Bisol Jeio Prosecco veneto, italy
in clu d e d
GOURMET BOARD
Cheese & Charcuterie
assorted cheeses and italian salamis with mustard, chutney, crackers, toast points
in clu d e d BREAD SERVICE
Signature Basket
orange and rosemary cornbread, buttermilk biscuits, dinner rolls, sorghum butter
in clu d e d
TO SHARE
ad d $ 1 2 p e r pe rson PIMENTO CHEESE BOARD pecan pimento cheese ball, rye crisps, dill pickle chips, celery, carrots, spicy cheddar cheese straws CRISPY DUCK WINGS plum chutney glaze, radicchio, arugula and fennel salad HUNT COUNTRY HUSH PUPPIES cornmeal and gouda fritter, sorghum butter and cajun remoulade COUNTRY HAM SLIDERS grilled brioche, virginia country ham salad with pickled mustard seeds, minced onion, celery and fennel, irish cheddar TEMPURA CAULIFLOWER BITES tossed in hot honey, served with foie gras aioli MINI FISH CAKES panko crusted salmon and snapper, zucchini fettuccine with pistachio pesto, lemon tartar OYSTERS ON THE HALF SHELL rappahannock oyster company olde salts, trio of cider gastrique, pickled red onions, cocktail sauce
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MAIN COURSE ENHANCEMENTS
STEAK UPGRADES m ark e t pr ice 8 OZ F I L E T M I G N O N 12 OZ N E W Y O R K S T R I P 15 OZ L O C A L G R A S S F E D R I B E Y E 18 OZ D O M E S T I C W A G Y U R I B E Y E
ENTRÉE ADDITIONS ad d $ 25 p e r pe rson SIGNATURE CRAB CAKE SHRIMP AND SCALLOP SKEWER GRILLED SHRIMP SKEWER GRILLED SALMON FILET CRAB AND PARMESAN OSCAR GRILLED LOBSTER TAIL ( additional $10 per person)
FAMILY ST YLE SIDES ad d $ 9 pe r pe rson WHITE TRUFFLE PARMESAN HOUSE FRIES fresh herbs, garlic aioli
RAINBOW CARROTS AND RADISH horseradish buttermilk cream, sunflower seeds
SAUTÉED ASPARAGUS tarragon vinaigrette, parmesan, pine nuts
FRIED ARTICHOKES chive aioli, crème fraîche, chili breadcrumbs
FINGERLING POTATOES herbed crème fraîche, fried country ham, chives
MAC & CHEESE BAKE gruyère and white cheddar cream sauce, cavatappi noodles, herbed panko crust
CRISPY FRIED BRUSSELS SPROUTS maple sherry vinaigrette
MUSHROOM RISOTTO madeira glazed pancetta, parmesan, crispy sage
CHILDREN’S OPTIONS CHICKEN TENDERS with french fries GRILLED CHICKEN BREAST with steamed vegetables MAC AND CHEESE BAKE with steamed vegetables - 13 -
BEV ER AGE SERV ICE SERVED TABLESIDE AT DINNER
charg e d u pon con su m ption
B O T T L E D WAT E R S E R V I C E M O U N TA I N VA L L EY WAT E R
bottled still and sparkling water $ 8 pe r pe rson
S P E C I A LT Y C O C K TA I L S E RV I C E BAR BEVERAGES
martinis, margaritas, old-fashioneds or a signature cocktail
speci alty co ckt ail $22
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signature c oc kta il $14
TA B L E S I D E B E E R S E RV I C E BOTTLED BEER
selection from cocktail hour bar
included S PA R K L I N G S E RV I C E bottle d sparklin g se r v e d table sid e
BISOL JEIO PROSECCO
GREENHILL BLANC DE BLANCS
Veneto, Italy
Middleburg, Virginia
$ 4 2 per bottle
$85 per bottle
GLORIA FERRER
MOËT & CHANDON IMPÉRIAL
Sonoma, California
Champagne, France
$ 5 2 per bottle
$95 per bottle
THIBAUT-JANISSON
VEUVE CLICQUOT
XTRA BRUT
YELLOW LABEL
Charlottesville, Virginia
Champagne, France
$ 7 2 per bottle
$140 per bottle
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W INE SERV ICE SERVED TABLESIDE AT DINNER
charg e d u pon con su m ption
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 pr ice d pe r bottle VIRGINIA SELECTIONS B O X W O O D M i d d l e bu rg Boxwood Reserve - $98 Sauvignon Blanc - $55
S T O N E T O W E R Leesburg Hogback Mountain - $113 Sauvignon Blanc - $68
E A R L Y M O U N T A I N M ad i son Cabernet Franc - $79 Petit Manseng - $62
G L E N M A N O R Fron t Ro yal Hodder Hill - $113 Petit Manseng - $76
SOMMELIER SELECTIONS R O M B A U E R C al i for n i a Cabernet Sauvignon - $130 Chardonnay - $99
A N T H I L L F A R M S C al ifor n ia Pinot Noir - $100 Chardonnay - $100
S T A G S ’ L E A P C al i for n i a Artemis Cabernet Sauvignon - $230 Karia Chardonnay - $74
D O M A I N E S E R E N E Oregon Evenstad Reserve Pinot Noir - $185 Evenstad Reserve Chardonnay - $129
C U R AT E D W I N E PA I R I N G S COURSED WINE PAIRINGS
sommelier selected pairings for each course
f rom $75 per person FROM THE LIST S P E C I A LT Y W I N E L I S T S E L E C T I O N S
selection of bottles from our curated wine list
list pric e - 15 -
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UPGRADES & ADDITIONS
COCKTAIL HOUR
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COCKTAIL HOUR OPEN BAR CHARGED PER PERSON
VIRGINIA MADE
PREMIUM
TOP SHELF
a d d $ 2 8 f i rst hour ad d $ 1 6 s e c on d hour
a dd $32 first h our a dd $20 sec ond h our
a dd $34 f i rst h our a dd $22 s ec ond h our
Vo d k a
Vo d k a
Vo d k a
Cirrus
Tito’s
Grey Goose
Gin Catoctin Creek Watershed
Bourbon Bowman Brothers
Whiskey Catoctin Creek Roundstone Rye
Te q u i l a Mt. Defiance Agave
Rum Mt. Defiance Dark
Beer Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Devils Backbone Vienna Lager
Gin
Gin
Beefeater
Plymouth
Bourbon
Bourbon
Bulleit
Woodford Reserve
Whiskey
Whiskey
Bulleit Rye
Woodford Reserve Rye
Te q u i l a
Te q u i l a
Espolòn Blanco
Cabo Wabo Blanco
Rum
Rum
Mount Gay Eclipse
Ron Zacapa 23 Year
Blended Scotch
Blended Scotch
The Famous Grouse
Dewars Special Reserve
Beer
Beer
Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale
Amstel Light, Stella Artois, Dogfish Head 90 Minute IPA
Wine
Wine
Wine
Barboursville Vineyards Red and White
Barboursville Vineyards Red and White
Duckhorn Portfolio’s Decoy Red and White
Sparkling
Sparkling
Sparkling
Thibaut-Janisson Xtra Brut
Bisol Jeio Prosecco
Gloria Ferrer
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ON THE BAR CLASSIC MIXERS included with a ll ba rs SODAS coke, diet coke, sprite, ginger ale club soda, tonic JUICES cranberry, orange, sour mix, grenadine GARNISHES lemons, limes, cherries
S P E C I A LT Y M I X E R S el evate your c oc kta ils CLASSIC MARTINIS vermouth, pimento stuffed olives, blue cheese olives $4 per person OLD FASHIONED bitters, bing cherries, sugar cubes $4 per person MARGARITA fresh squeezed lime juice, cointreau, maldon salt $4 per person
BAR ENHANCEMENTS elevate your ba r a esth etic BAR SNACKS & NUTS mixed nuts, cheese straws, seasoned chex mix $4 per person CUSTOM ICE custom monograms, unique sizes and shapes custom quote SMOKED COCKTAILS specialty flavors and cocktails custom quote S P E C I A LT Y L I Q U O R , B E E R & W I N E add your favorite bottle to the bar custom quote - 19 -
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SIGNATUR E COCKTAILS PASSED DURING COCKTAIL HOUR
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
VIRGINIA JAM JAR
cirrus vodka, lemon juice, lavender syrup
sunset hill gin, st. germain, strawberry jam, lemon
ATOKA FIZZ
BLACKBERRY FLOWER
catoctin creek gin, pomegranate juice, lime, ginger beer
cirrus vodka, st. germain elderflower, blackberry purée, lemon juice, mint
RASPBERRY FLOWER
CUCUMBER MARTINI
catoctin creek watershed gin, raspberry syrup, lemon juice, dolin dry vermouth
catoctin creek watershed gin, cucumber water, cucumber skewer
AUTUMN
WINTER
VIRGINIA LANE
BLUE RIDGE PIG
cabo wabo tequila, cardamon syrup, sparkling grapefruit, rosemary
bowman brothers bourbon, maple clove syrup, walnut bitters, bacon lardon
HONEY BOURBON COOLER
S A LT E D C I D E R
bowman brothers bourbon, honey orange syrup, rosemary
mt. defiance dark rum, mulled cider, spiced salted butter
BRANDY APPLE
WINTER FOX
virginia hard cider, laird’s apple brandy maple syrup, lemon juice
cabo wabo tequila, cranberry juice, cointreau, lime
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CANAPÉS PASSED DURING COCKTAIL HOUR
three se le ction s , ad d $ 2 4 pe r pe rson fou r selectio n s , ad d $ 2 8 pe r pe rson five se lection s , ad d $ 3 2 pe r pe rson
MEAT & 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 & VEGETABLES 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 Brie and Peach Chutney Cracker with Candied Walnut Walnut Tarragon Stuffed Mushroom Cap Whipped Feta and Herbs on Cucumber Slice - 22 -
COCKTAIL DISPL AYS DISPL AYED DURING COCKTAIL HOUR
MEAT & GAME CHICKEN SATAY SKEWERS with spicy peanut sauce add $10 per person
GRILLED LAMB LOLLIPOPS with minted yogurt sauce add $18 per person
CHARCUTERIE BOARD assorted salamis, prosciutto, sausage, pickled crudités, mustard and chutney add $18 per person
SEAFOOD CL ASSIC SHRIMP COCKTAIL old bay steamed shrimp with cocktail sauce add $12 per person
OYSTERS ON THE HALF SHELL rappahannock river oysters, classic mignonette, grilled lemons add $14 per person
C AV I A R B OA R D petrossian baika caviar, crème fraîche, sorghum butter, pickled red onions, potato crisps, cocktail blinis add $26 per person
CRAB AND ARTICHOKE BAKE with asiago cheese and house tortilla chips add $12 per person
R AW B A R grilled lobster tails, oysters on the half shell, old bay steamed shrimp, cocktail sauce, classic mignonette, grilled lemons mark et price
CLASSICS ROASTED VEGETABLES tossed in olive oil, herbs, and garlic with parmesan peppercorn dip add $8 per person
DEVILED EGGS choice of one style smoked paprika | pimento cheese and bacon white truffle | southwestern add $8 per person
BRIE EN CROÛTE with sliced apples, honey-mustard, cinnamon sugar toast add $8 per person
FRESH FRUIT AND BERRIES with honey yogurt dip add $8 per person
GOURMET CHEESE BOARD assorted cheeses, crackers and toast points, nuts and berries, mustard and chutney add $14 per person
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UPGRADES & ADDITIONS
AFTER DINNER
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AFTER DINNER OPEN BAR CHARGED PER PERSON
VIRGINIA MADE
PREMIUM
TOP SHELF
a d d $ 2 8 f i rst hour ad d $ 1 6 s e c on d hour
a dd $32 first h our a dd $20 sec ond h our
a dd $34 f i rst h our a dd $22 s ec ond h our
Vo d k a
Vo d k a
Vo d k a
Cirrus
Tito’s
Grey Goose
Gin Catoctin Creek Watershed
Bourbon Bowman Brothers
Whiskey Catoctin Creek Roundstone Rye
Te q u i l a Mt. Defiance Agave
Rum Mt. Defiance Dark
Beer Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Devils Backbone Vienna Lager
Gin
Gin
Beefeater
Plymouth
Bourbon
Bourbon
Bulleit
Woodford Reserve
Whiskey
Whiskey
Bulleit Rye
Woodford Reserve Rye
Te q u i l a
Te q u i l a
Espolòn Blanco
Cabo Wabo Blanco
Rum
Rum
Mount Gay Eclipse
Ron Zacapa 23 Year
Blended Scotch
Blended Scotch
The Famous Grouse
Dewars Special Reserve
Beer
Beer
Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale
Amstel Light, Stella Artois, Dogfish Head 90 Minute IPA
Wine
Wine
Wine
Barboursville Vineyards Red and White
Barboursville Vineyards Red and White
Duckhorn Portfolio’s Decoy Red and White
Sparkling
Sparkling
Sparkling
Thibaut-Janisson Xtra Brut
Bisol Jeio Prosecco
Gloria Ferrer
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ON THE BAR CLASSIC MIXERS included with a ll ba rs SODAS coke, diet coke, sprite, ginger ale club soda, tonic JUICES cranberry, orange, sour mix, grenadine GARNISHES lemons, limes, cherries
S P E C I A LT Y M I X E R S el evate your c oc kta ils CLASSIC MARTINIS vermouth, pimento stuffed olives, blue cheese olives $4 per person OLD FASHIONED bitters, bing cherries, sugar cubes $4 per person MARGARITA fresh squeezed lime juice, cointreau, maldon salt $4 per person
BAR ENHANCEMENTS elevate your ba r a esth etic BAR SNACKS & NUTS mixed nuts, cheese straws, seasoned chex mix $4 per person CUSTOM ICE custom monograms, unique sizes and shapes custom quote SMOKED COCKTAILS specialty flavors and cocktails custom quote TEQUILA & BOURBON FLIGHTS add your favorite flight custom quote S P E C I A LT Y L I Q U O R , B E E R & W I N E add your favorite bottle to the bar custom quote - 27 -
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LATE NIGHT BITES PASSED SNACKS
on e selec tion, a dd $14 per person t wo selections , a dd $20 per person three selec tions , a dd $26 per person
S AVO RY GOURMET GRILLED CHEESE
PIGS IN A BLANKET
brie, prosciutto, pear, arugula
petite beef frank, croissant roll, honey mustard glaze
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 BITES
HOUSE CHIPS
white cheddar, gruyère, panko crust
blue cheese, bacon, crème fraîche
SWEET MILK AND COOKIES
PEACH HAND PIES
chocolate chip cookie, vanilla milk
brown sugar and buttermilk glaze
KEY LIME PIE BITES
CLASSIC FUNNEL CAKE
RICE CRISPY TREATS
APPLE CIDER FRITTERS
GOURMET S’MORES
TRIPLE CHOCOL ATE POPCORN BARK
cocoa graham cracker crust, espresso caramel
powdered sugar
butterscotch chips, flaked salt
cinnamon sugar
chocolate dipped vanilla bean marshmallow, graham cracker crumble, dark chocolate drizzle
milk, dark and white chocolate, pretzels, peanuts
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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
1/3/2025