-First Course-

JUMBO LUMP CRAB GALETTE sauce vierge, lemon beurre blanc

RICOTTA GNOCCHI basil, tomato provençal, truffled pecorino

BURRATA AND MARINATED BABY TOMATOES petit greens, basil vinaigrette, aged balsamic

WILD MUSHROOM RISOTTO truffle-herb butter, asparagus, parmigiano

SEARED SEA SCALLOPS whipped cauliflower, golden raisin-caper butter sauce

BEEF SIRLOIN CARPACCIO hashed potato, truffle dijonnaise, arugula, lemon

-Entrée-

TENDERLOIN OF BEEF potato-gruyere gratin, cognac-peppercorn sauce, asparagus, wild mushrooms

POTATO CRUSTED SCOTTISH SALMON shaved beets, horseradish creme fraiche, shallot-dill vinaigrette

ROSEMARY and DIJON RUBBED RACK OF LAMB boursin potatoes, lamb jus, vegetable provençal

ROASTED FREE RANGE CHICKEN pan drippings vegetables, black truffle chicken jus, maitre d’ butter

PORTOBELLO MUSHROOM in CRISP PASTRY local goat cheese, roasted pepper coulis, basil pesto

-Dessert-

VANILLA CRÈME BRULEE with raspberries

STICKY TOFFEE PUDDING with medjool dates, warm toffee sauce, whipped cream

CHOCOLATE-ALMOND CAKE chocolate-caramel sauce, whipped cream

RHUBARB AND STRAWBERRY SUNDAE frozen custard, vanilla wafer crumble

BITTERSWEET CHOCOLATE BREAD PUDDING salted caramel, whipped cream

A FINE SELECTION of ARTISANAL CHEESE

$110 per person

(beverages on consumption + tax and 20% gratuity)UVA Graduation Weekend Menu