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Game Festival Mem
A Sample Menu From Our Formal Dining Room Featured Nov. 29 - Dec. 1 Appetizers Smoked Seafood Plate wirh Smoked Salmon, Smoked Scallops, Smoked Mussels, and peppered Smoked Mackeral Served with a Dill Dressing and Tomato Basil Salad Rabbit and Game Terrine Served with a Mustard Horseradish Sauce and Olive Relish Second Course Grilled Fresh North Carolina Quail with Champagne, Tarragon and Black Grapes Fresh Handmade Tortellini Stuffed with Preserved Duck and Garlic Served with a Merlot Sauce and Garnished with Asparagus Tips Entrees Sauteed Wild Boar Loin Medallions Served with Red Pepper Sauce and Roasted Mixed Peppers Venison Loin Served with Tangerine Brandy, Green Peppercorns and Roasted Chestnuts Entrees include potato, pasta, or rice. Desserts Hazelnut Waffle with Vanilla Ice Cream and Maple Sauce Fresh Pears with Marscapone Cheese and Walnuts Dinner: Wednesday-Saturday 5:30 p.m.-9:30p.m. 'xcJ 1 rKe Sunday Brunch and Dinner: 12:00 noon-7:00 p.m. ) course-,16.00 D r . Apro,,, ,„J iwn Keservations suggested 4courses-$42.00 (703) 253-5286 / D C. metro (703) 471-5327 _ Loudoun (Si Stuart Streets, The Plains, Virginia
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