JULY 10

Dinner prepared al fresco over open flame in the fresh mountain air: the perfect celebration of summer!

Dinner + Wine + Live Music Entertainment

menu available below!

Menu

Passed Hors D’Oeuvres

Summer Squash Tartlet
Heirloom squash, soft herbs, lemon goat cheese mousse, buttery tart shell

Ajo Blanco Gazpacho
Farm fresh garlic, sherry, sourdough, marcona almonds, charred green grapes

1st

Scallop Crudo
Chesapeake Bay scallops, green tomato jus

2nd

Brussel Sprout Caesar Salad
Roasted brussel sprouts, poached baby turnips, lolla rosa lettuce, sweet parmesan dressing, gremolata

3rd

Summer Gnocchi
House made ricotta, crispy pancetta, braised chard, potato dumpling

4th

Fire Roasted Picanha
Beef coulotte steak, crispy potato, beet, baby fennel & carrots, pumpkin seed salsa

Dessert

Passion Torte
Passion fruit & coconut bundt cake with white chocolate ganache