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Enjoy a four course feast paired with Barboursville wines, prepared by Chef Melissa Close Hart. $150 per person, all inclusive. Black tie optional. Reservation required. 540-832-7848.
Tartare of North Carolina Yellowfin Tuna
with Citrus-Infused Castello d’Albola Extra Virgin Olive Oil and Black Truffles
~Luca’s Moscato Ottonel “Asciutto” 2009~
Chesapeake Bay Blue Crab Bisque
with Tarragon and Malvaxia-Crab Beignet
~Barboursville Vineyards Malvaxia Reserve 1993~
Braised Oxtail Ravioli with Thyme
in a White Truffle Butter Sauce
~Barboursville Vineyards Double Magnum Nebbiolo Reserve 1998~
Licorice-Glazed Venison Loin with Braised Porcini, Octagon-Glazed
Fingerling Potatoes and Chiffonade of Savoy Cabbage
~Barboursville Vineyards Octagon Third Edition 1998~
Feudo Principi di Butera Extra Virgin Olive Oil Almond-Orange Cake
with Rose Geranium-Vanilla Ice Cream and Candied Orange Peel
~Barboursville Vineyards Malvaxia Passito 2001~
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