Special Events

Keswick Hall Easter 2008

DATE:   March, 23 2007
TIME :  11:00 PM – 5:00 PM
LOCATION:  KESWIC I, II and III
$65 per person
(does not include beverages, alcoholic beverages, taxes or gratuities)

Chef Carving Station
Slow Roasted Steamship of Colorado Lamb
Fresh Mint Pistou and Natural Lamb Jus
Boulangére Potatoes and Butter Steamed Root Vegetables

Slow Roasted Fresh Ham from The Farm of Many Faces
Ragout of Black eyed Peas, Tomatoes and Vidalia Onions
Wilted Spring Greens

From the Cauldron
Pan Roasted Virginia Duck
Vidal Blanc Braised Savoy Cabbage
Sweet Potato Fondue

Pan Fried Shenandoah Chicken
Salad of Ramps, White Asparagus and Peas
Cheddar-Sage Grits

Flash Roasted Organic King Salmon
Burgundy Mustard Sauce
Wild Mushroom and Fennel Fried Rice

Family Style Salads
Eastern Shore Seafood Cocktail
Spicy Horseradish and Roasted Chili sauce

Micheal’s Organic Baby Red Romaine Salad
Roasted red Pears, Walnuts and Everona Farm’s Romano and Peppercorn Dressing

Salad of Grilled Asparagus and Spring Onions
Lemon Mosto Oil and Truffle Saba

Macedoine of Berries and Exotic fruits
Grand Marnier and Almond Foam

From the Bakery
Hot Cross Buns, Keswick’s FamousCornbread, Oakville Cheddar Sticks, Sour Dough Bread, Pain de’ Epice

Charcuterie Station
Assorted Galantines, Pate’s, Terrines,
Smoked salmon, Kite’s country Ham, Proscuttio San Danielle,  and Artisan Sausages
Dried Currant Cumberland Sauce and Local Mustards

Dessert Buffet
Rhubarb Panna Cotta, Peanut Mousse Eggs, Chocolate Bunnies, Marshmallow Chicks
White Chocolate Bavarian Cream, Poached Pear-Hazelnut Tart

Cheese Board
Amish Cheddar, Tallegio, Humboldt Fog, Everona farm’s Romano, Our Lady of Saint’s Gouda, Iron rod chevre, Pecorino Grand Cru, and Gorgonzola Dolce
Trio of Honey’s
Dried fruits and Nuts