Annual Truffle Dinner

Chef Craig Hartman, Keswick Hall, Keswick
Chef Melissa Close, Palladio Restaurant

November 15, 7:00 pm

Black Truffle and Fois Gras Ravioli
Broth of Black Trumpet Mushroom
Shaved Tartufo Bianchetto

Barboursville Vineyards Chardonnay Reserve 2004

Terrine “Chesapeake”
Classic Terrine of Blue Crab, Cockles, Striped Bass and Shrimp
Enhanced with Fresh Black Truffle & Jam of Wild Garlic and Tomato

Barboursville Vineyards Viognier Reserve 2005

Grapevine Smoked Loin of Virginia Venison
White Truffle and Salsify Vinaigrette
Salad of Michael's Red Mustard
Salpicon of Red Grapes

Barboursville Vineyards Cabernet Franc Reserve 2006

Breast of Organic Duckling stuffed with Fresh Truffles and Leeks
Fresh sage Gnocchi, and Roasted Heirloom Squash
Virtual Nebbiolo and Raw Truffle Coulis

Barboursville Vineyards Nebbiolo Reserve 2004

Toffee Braised Red Pear and Black Walnut Beignets
Sticky Toffee Ice Cream
Shaved Black Truffles

Barboursville Vineyards Malvaxia Passito 2001

$155 per person, all-inclusive
Reservation required