Spring Sample Menus

Cocktails in the Garden

Deviled Quail Eggs Three Ways
Curried Carrot, “Green Eggs & Ham” with Spinach and Country Ham, Old Bay Crab

Broiled Oysters with Siracha Lime Butter
Shallots, Black Lava Sea Salt

Radishes on Rock Salt with Butter Spreads
Brown Butter-Pink Sea Salt Spread, Seaweed Butter, Herb Butter, Croissant Toasts

Grapes Coated in Lavender Goat Cheese & Toasted Almonds
Hungry Hill Honey

Roasted Fennel Hummus
Orange Olive Oil, Pistachios, Carrots

Duck Confit Sliders
Cherry-Red Onion Jam, Coarse Mustard, Arugula

Braised and Broiled Pork Belly with Pecan Bacon “Butter”
According to Daniel Plum Jam

Spring Suppers

Pistachio Crusted Rack of Lamb with Balsamic Cherry Sauce
Vidalia Onion-Angel Hair Flan
Green and White Asparagus with Mint Pesto

Arctic Char with Three Pea Salad,
Brown Butter-Shallot Buerre Blanc
Leek, Potato & Morel Gratin
Roasted Carrot Medley with Ginger-Citrus Honey

Spring Salads

Asparagus Mimosa Salad
Creamy Baked Egg, Parsley-Orange Peel Dressing, Garlic Scapes, Pepper Bacon, Parmesan Shaves

Strawberry Caprese
Bocconcini, Basil, Hazelnuts, Croissant Crouton with Strawberry-Balsamic Jam

Madison County Smoked Trout, Tart Apples & Thin Sliced Red Onion Local Spring Greens, Creamy Dill-Horseradish Dressing

Fresh Strawberries, Caromont Farm Goat Cheese, Brown Butter Toasted Walnuts, Roasted Beets
Micro Greens, Red Onions Marinated in Berry Vinaigrette

Spring Tea Party

Tea Sandwiches
Cucumber and Lemon-Herb Cream Cheese
Asparagus and Virginia Ham with Boursin
Smoked Salmon with Dukkah Egg Salad on Mini Croissants
Tomato with Sun Dried Tomato Pesto Mayo and Arugula
Smoked Turkey with Citrus-Sage Butter on Apricot Bread
Curried Chicken Salad on Carrot Bread with Tatsoi
Goat Cheese and Hazelnut with Tomato-Curry-Orange Butter

All served with organic butter and crème fraiche
Apricot-Almond-Chocolate Chip Scones with Apricot Jam
Lemon Poppy Seed Scones with Lemon Curd
Cherry-Orange Scones with Orange Marmalade
Mint Chocolate Chip Scones with Vanilla Butter

Other Tea Items
Spiced Pecan- Date- Cheddar Wafers
Savory Aged Gouda-Walnut Biscotti

Signature Cookies
Triple Chocolate Pistachio ~ Ginger Dream ~ Espresso Walnut with Espresso Salt
Lavender-Lemon Shortbread ~ Matcha Tea Shortbread Cookies with Demerara Sugar Crystals

Fresh Fruit with Gran Marnier-Brown Sugar Dip & Honey-Lime Yogurt
Fresh Asparagus with Lemon-Mint Dip

Assorted Teas and Coffees Strawberry Lemonade
Fresh Ginger Ale  ~ Orange Tea Punch

Plates of thin sliced lemons and clove studded orange slices, Goblets of fresh mint,
Cinnamon sticks, Sugar Cubes and Raw Sugar, Shenandoah Valley Cream

All About The Bacon

(No, you wouldn’t order ALL of these for a party… or would you?)

Cornmeal Biscuits with Pimento Cheese, Spiced Bacon and Quick Pickled Jalapeno

Bacon “Fries”~ Pecan Praline Bacon Strips

Pecan Bacon “Butter” sandwiched between Ellen’s White Cheddar-Pecan-Dried Date Wafers

Bacon Beignets with Orange-Thyme Curd and Maple-Bacon Jam

Irish Pub Mac ‘n Cheese with Bacon, Caramelized Onions, Irish Cheddar, Fresh Thyme, Pretzel Crust and Malt Vinegar “Syrup”

Lordy Lardy Cake
Bacon-buttermilk pound cake made with preservative free bacon fat, dried apricots & currents.

Gluten Free Goodies

Fat Chicken Millet
New fangled chicken & rice~roasted & pulled local chicken, pan drippings, millet grain, bone broth, spring onions, spiced chicken skin “crisps,” parsley, Marcona almonds in coarse sea salt.

Grilled Shrimp “Martini”
Martini glass filled with avocado salad in lime-cilantro-cumin yogurt, marinated and
grilled Carolina shrimp, harissa cocktail sauce.

Chicken-Spring Mushroom Ragu on Sweet Potato Polenta
Brown Butter Spinach, Parmesan Shaves

Mocha Angel Pie with Crisp Hazelnut Meringue Crust

A Bunch for Brunch?

The Famous Virginia Ham Popover Biscuits

Baked Egg in Bread Boats with Lobster, Pancetta, Chive Hollandaise

Seared Duck Breast, Savory Thyme-Forbidden Rice Waffles Ginger-Cherry Drizzle, Spicy Duck Skin Cracklings

Ellen’s Signature Maple Sausage, Apple and Aged Gouda Quiche

Berry-Rhubarb Shortcake
Coconut Biscuits, Vanilla Crème Fraiche, Salted Caramel

Anise, Fresh Ingredients Used By Chef Ellen English