WINE DINNER SCHEDULE 2009 JANUARY
Keswick Vineyards
Thursday, January 22nd at 6:45 P.M.
Join us on a fun off-site visit to Keswick Vineyard's Barrel Room located just minutes from the Hall. Taste the latest releases from this award-winning vineyard while you are surrounded by the unique ambiance of a working winery. Meet Stephen Barnard, Keswick’s winemaker. The evening will include a very special cozy candelight dinner designed and presented by our Executive Chef, Craig Hartman. Dress warmly! Menu
Hors d’ Oeuvres
Keswick Vents D’Anges Viognier 2007
*****
De-Constructed Chowder of Rag Mountain Trout and Dried Corn Truffle Powder
Keswick Verdejo 2007
*****
Foies Gras Sausage Warm Black Bean Cake and Braised Cabbage White Grape Nage
Keswick Cabernet Franc 2007
*****
Wood Roasted Loin of Virginia Fallow Deer Hunter’s Sauce Terrine of Local Potatoes with Braised Venison Shoulder
Winter Vegetables
Keswick Heritage 2006
*****
Dessert
Keswick Vineyards Nektar Cake
Warm Almond Soup
Keswick Nektar 2006 Cost of this special dinner in the vineyard only $65. per person plus tax and gratuity.
Please call (434) 979 3440 for reservations. See you there!
Presented by popular demand: Our First Annual Robert Burns Dinner at Fossett's Restaurant
Monday, January 26 at 6:45 P.M. Reception, 7 P.M. Dinner
A Special night in Fossett’s as we celebrate the great Scottish poet and great Scottish occasion. Expect Scottish delicacies, haggis with liquor to match and sporadic outbursts of poetry. A piper will be on premises! Bring out the kilts and verse! A perennial favorite! Traditional Menu
Hors de Oeuvres
Scottish Smoked Salmon and Leek Tart
English Cheddar Fritters
Red Deer Pate’
*****
1st
Cullen Skink
Our version of this Burns Dinner Tradition with Smoked Haddock with a potato and leek fondue
Strong ale to match
*****
2nd
Haggis with Neeps and Tatties
Stuffed Sheep’s Stomach with mashed turnips and potatoes
Traditional oat cakes
Whisky to match
*****
3rd
Wood Roasted Prime Rib of Devon Cattle
Yorkshire pudding, roasted carrots and au jus
Hearty Wine to match
*****
Dessert
Clootie Dumpling and a Jug of Custard
Traditional Scottish Dessert Pudding
Mead to match Expense of this merriment only $65. plus tax and gratuity for waifs and lasses alike!
Please reserve before tippling at (434) 979-3440.
FEBRUARY
Thursday, February 12th
Join Jim Hutton from VIAS Imports this month as he showcases the finest wines Italy has to offer. Selected by a committee of Italian sommeliers, VIAS wines feature only quality wines from all the regions of Italy. Chef Hartman will pair his exquisite Italian culinary specialties with these wonderful wine selections. $89 PER PERSON, PLUS TAX AND GRATUITY MARCH
Thursday, March 19th
Join us for Fossett's Annual Down Under Bash featuring Australia's premier bottlings from the best wineries on the continent. Chef Craig Hartman will prepare an exciting, proper tucker to accompany the bevy of Aussie beauties. This is one of our most popular dinners every year, so make your reservations early! $89 PER PERSON PLUS TAX AND GRATUITY | 
