Choice of First Course

Beef Carpaccio

Thin slices of prime beef tenderloin topped with field greens, capers, shaved parmesan and a mustard aioli

Oysters on the Half

Chincoteague VA Oysters served on the half shell with a mignonette and caviar

Choice of Second Course


A mix of fresh wild berries, sweet picked red onion, candied pecans, and feta cheese over baby greens


A puree of roasted red bell pepper topped with a goat’s cheese encrusted crouton

Choice of Third Course

Fire Roasted Tomato Risotto

A decadent blend of creamy Arborio rice with fire-roasted tomatoes, fresh herbs and mascarpone cheese

Pappardelle Ametriciana

Homemade wide ribbons of pasta tossed in a zesty herbed tomato sauce with caramelized onions and pancetta

Fettuccini al Amore

Homemade fettuccine pasta tossed in a truffle cream sauce garnished with edible rose and orchid petals


Choice of Fourth Course

Beef Tenderloin

Medallions of beef paired with whipped potatoes and wilted spinach finished with a rosemary-infused demi-glace

Seared Tuna

Sushi grade tuna loin seared rare, served over a nest of zucchini noodles and finished a roasted garlic cream sauce

Coq Au Vin

Red wine-braised chicken quarter with lardons of smoked pancetta, pearl onions and wild mushrooms paired with candied brussels sprouts

Choice of Fifth Course

Raspberry Crème Brule

Mini Cannoli

Chocolate Lava Cake

$65/person not including tax or gratuity – add wine pairings for $30!