Graduation Dinner
Saturday May 16, 2009 from 6 - 9:30 pm
Sunday, May 17, 2009 from 5 - 9:30 pm
at Fossett's
$95++ per person, subject to applicable taxes and gratuities
Beverages are not included in price.

First Year
Bisque of Maine Lobster, White Truffle and Fennel Emulsion

Second Year
Shrimp and Grits, Green Tomato Relish, Wild Garlic Nage

Pickled Strawberries and Toasted Johnny Cake, Balsamico Tradizionale

Fresh Herb Gnocchi, Grilled Green and White Asparagus, Mushroom Espuma

Third Year
Salad of Michael Clark’s Baby Greens, Virginia Cabernet Vinaigrette, Iron Rod Chevre Cheese,
Candied Walnuts

Fourth Year
Seared Carolina Yellowfin Tuna, Fresh Morel and Spring Pea Ragoût, Cracked Wheat Pilaf,
Warm Virginia Ramp Vinaigrette

Virginia Surf and Turf, Pan Roasted Shenandoah Chicken Breast and Chesapeake Crab Cake,
Roasted Tomato Risotto, Butter Braised Spring Vegetables and Watercress Salad, Spicy Green tomato Sauce

Wild Garlic and Rosemary Cured Tenderloin of Pineland farm’s Beef
Smoked Potato Fondue, Baby Beans, Butter Steamed Mushrooms, Sauce Bordelaise

Truffle Honey Basted Rack of Lamb, Local Spring Vegetables, Warm Potato salad with Kites Country Bacon,
Jam of Vidalia Onions

Mignonette of White Organic Eggplant, Baby Vegetables, Cilantro Salad, & Sautéed Mushrooms,
 Eggplant and Black Sesame Chutney

Final Exercises
Keswick Hall’s Grand Diplome’ Dessert Buffet

First Year
Pickled Strawberries and Toasted Johnny Cake, Balsamico Tradizionale

Shrimp and Grits, Green Tomato Relish, Wild Garlic Nage

Fresh Herb Gnocchi, Grilled Green and White Asparagus, Mushroom Espuma

Second Year
Salad of Michael Clark’s Baby Green’s, Virginia Cabernet Vinaigrette, Iron Rod Chevre Cheese, Candied Walnuts

Third Year
Seared Carolina Yellowfin Tuna, Fresh Morel and Spring Pea Ragoût, Cracked Wheat Pilaf, Warm Virginia Ramp Vinaigrette

Virginia Surf and Turf, Pan Roasted Shenandoah Chicken Breast and Chesapeake Crab Cake, Roasted Tomato Risotto
Butter Braised Spring Vegetables and Watercress Salad, Spicy Green tomato Sauce

Wild Garlic and Rosemary Cured Tenderloin of Pineland farm’s Beef, Smoked Potato Fondue, Baby Beans,
Butter Steamed Mushrooms, Sauce Bordelaise

Truffle Honey Basted Rack of Lamb, Local Spring Vegetables, Warm Potato salad with Kites Country Bacon,
Jam of Vidalia Onions

Mignonette of White Organic Eggplant, Baby Vegetables, Cilantro Salad, & Sautéed Mushrooms,
Eggplant and Black Sesame Chutney

Fourth Year
Keswick Hall’s Grand Diplome’ Dessert Buffet