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Cream and Osetra Caviar; Seared Tuna Sashimi with Daikon Radish and Cucumber Sorbet; Pecan-crusted Soft Shell Crab Tempura with Italian Mustard Fruit; Pan Roasted Main Lobster with Rosemary Cream; Braised Veal Cheek with Raviolis of Virginia Country Ham; a Selection of Three Virginia Cheeses with Homemade Quince Preserves. And Davidoff Cigars, coffee, and cognac to top it off
“I think they were pleasantly surprised,” said O’Connell; the Inn also served the guests American wines and champagnes.
And after dessert?
“We all watched the mists over the mountains,” said O’Connell, who was made an Honorary Member of the Club, joining the only other two honoraries, the French legends Paul Bocuse and Alain Ducasse.
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