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Fossett's Sample Dinner Menu |
BEGINNINGS
Chicken Soufflé with Black Truffles
Polyface Farm’s Chicken and Mushrooms Black Truffle Anglaise
Duet of Foie Gras with Onions
Seared Foie Gras with Onion Tart Tatin & Onion Caramel Torchon of Foie Gras & Melted Leeks
(additional $10)
Brunswick Stew with Jameson Farms Rabbit
Created in Brunswick County Virginia in 1828 Fresh Sweet Corn, Lima Beans, Heirloom Carrots, Fondant Potatoes
Fresh Tomatoes and Kites Ham
Hoppin John
Porage of Black Eyed Peas, Arborio Rice & Duck Sausage Corn Bread Crackers
SOUP
Turtle Soup au Sherry
The Classic Creole Soup served with Amontillado Sherry and Quail Egg $12 |
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GARDEN
Pomegranate and Virginia Ham Salad
Kite’s Ham, Lolla Rosa, Cucumber & Pomegranate Seeds Pomegranate Vinaigrette
Terrine of Provençal Vegetables
Locally Grown Organic, Eggplant, Squash, Zucchini, Peppers, Tomatoes & Leeks Roasted Tomato Vinaigrette
Fall Harvest Salad
Butternut, Spaghetti, and Acorn Squashes with Carter’s Mountain Apples Toasted Pumpkin Seeds & Acorn Squash Vinaigrette
OCEAN
Chesapeake Blue Crab Agnolotti
Creamed Herbs, Tender Asparagus & Wild Mushrooms
Pan Seared Diver Scallops with Southern Succotash
Red Onion, Corn, Tomatoes, Green Beans & Leeks
Butter Poached Lobster
Heirloom Sweet Potato Crepes and Farm Raised Mushrooms
(additional $10)
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three-course dinner * forty five dollars
four-course dinner * fifty eight dollars
five-course dinner * seventy dollars
Main Course
Brown Sugar Cured Roasted Squab
Braised Red Chard, Virginia Apple Chutney, Baby Carrots Butternut Squash Purée & Jus de Poulet
Sage Roasted Loin of Lamb en Croute
Goat Cheese, Mushrooms, Lamb and Sage Baked in Pastry Curry Lentils, Baby Turnips & Bacon Sage Jus
Grilled Madison County Buffalo Hanger Steak
Sweet Corn Spoonbread, Butternut Squash Puree Sautéed Spinach & Sauce Béarnaise
Tenderloin of Grass Fed Beef
Truffle Pomme Purée, Sautéed Spinach, Braised Mushrooms Heirloom Beets, & Red Wine Demi Glace
Pan Seared Virginia Striped Bass
Creamed Spinach, Butternut Squash Gnocchi, Caramelized Pearl Onions Shenandoah Beans & Mushroom Essence
Olive Oil Poached Monkfish
Brandade Potatoes, Braised Leeks, Dried Vegetable Chips Tomato Beurre Blanc
Wild Mushroom Ravioli
Spaghetti Squash, Sautéed Mushrooms, Creamed Herbs Porcini Espuma
Dessert
Selection of Virginia Cheeses
Meadow Creek Grayson – Iron Rod Chevre – Everona Farm’s Stony Man
(additional $5)
Virginia Gentleman Cake
Warm Chocolate Pound Cake doused with Syrup of Virginia Whiskey Peanut Ice Cream, ValRhona Fondue
Galette of Carter’s Mountain Apples
Caromont Chevre & Apple Ravioli Granny Smith Apple Mouse Laird’s Apple Brandy Sauce
Apricot Sticky Toffee Pudding
Frozen Dulce de Leche Custard Butter Toffee Sauce
Sampling of Fall Pears
Tarte Tatin, Panna Cotta & Caramel-Pear Gelato
Assortment of House Made Ice Creams and Sorbets Executive Chef Craig Hartman Executive Sous Chef Benjamin Doolittle
Fossett's is named in honor of Thomas Jefferson's chief cook at Monticello, Edith Fossett (1787-1854). Mrs. Fossett learned the Art of French cooking from Honoré Julien, Head Chef, and Etienne Lemaire, the maître de hotel, while serving in the White House during Jefferson’s presidential years. |
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