Dinner Menu
Passed Hors d’oeuvres:
Shrimp and Grit Shooter, Bourbon Bacon Jam
VA Ham and Pimento Cheese Gougers
Salad:
Three (3) Melon Salad, Water- Cantaloupe- and HD Melon on Mixed Greens,
Red Onion, Feta Cheese, Lemon Herb Vinaigrette
Entrée:
Grilled 5oz CAB, 4oz Crab Cake
Vegetarian Entrée:
Tomato and Pepper Risotto Stuffed Eggplant
(Feta Cheese & Spiced Pistachios served table side)
Starch and Veggies:
Succotash
Crushed Red Bliss with Capers and Arugula
Dessert:
White Wine Poached Peach Sorbet Topped with Whip Cream & Tarragon Leaf