GARDEN

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Pomegranate and Virginia Ham Salad
Kite’s Ham, Lolla Rosa, Cucumber & Pomegranate Seeds Pomegranate Vinaigrette

Terrine of Provençal Vegetables
Locally Grown Organic, Eggplant, Squash, Zucchini, Peppers, Tomatoes & Leeks Roasted Tomato Vinaigrette

Fall Harvest Salad
Butternut, Spaghetti, and Acorn Squashes with Carter’s Mountain Apples Toasted Pumpkin Seeds & Acorn Squash Vinaigrette

OCEAN

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Chesapeake Blue Crab Agnolotti
Creamed Herbs, Tender Asparagus & Wild Mushrooms

Pan Seared Diver Scallops with Southern Succotash
Red Onion, Corn, Tomatoes, Green Beans & Leeks

Butter Poached Lobster
Heirloom Sweet Potato Crepes and Farm Raised Mushrooms (additional $10)
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three-course dinner *  forty five dollars
four-course dinner  *   fifty eight dollars
five-course dinner  *  seventy dollars 

Main Course

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Brown Sugar Cured Roasted Squab
Braised Red Chard, Virginia Apple Chutney, Baby Carrots Butternut Squash Purée & Jus de Poulet

Sage Roasted Loin of Lamb en Croute
Goat Cheese, Mushrooms, Lamb and Sage Baked in Pastry Curry Lentils, Baby Turnips & Bacon Sage Jus

Grilled Madison County Buffalo Hanger Steak
Sweet Corn Spoonbread, Butternut Squash Puree Sautéed Spinach & Sauce Béarnaise

Tenderloin of Grass Fed Beef
Truffle Pomme Purée, Sautéed Spinach, Braised Mushrooms Heirloom Beets, & Red Wine Demi Glace

Pan Seared Virginia Striped Bass
Creamed Spinach, Butternut Squash Gnocchi, Caramelized Pearl Onions Shenandoah Beans & Mushroom Essence

Olive Oil Poached Monkfish
Brandade Potatoes, Braised Leeks, Dried Vegetable Chips Tomato Beurre Blanc

Wild Mushroom Ravioli
Spaghetti Squash, Sautéed Mushrooms, Creamed Herbs Porcini Espuma

Dessert

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Selection of Virginia Cheeses
Meadow Creek Grayson – Iron Rod Chevre – Everona Farm’s Stony Man (additional $5)

Virginia Gentleman Cake
Warm Chocolate Pound Cake doused with Syrup of Virginia Whiskey Peanut Ice Cream, ValRhona Fondue

Galette of Carter’s Mountain Apples
Caromont Chevre & Apple Ravioli Granny Smith Apple Mouse Laird’s Apple Brandy Sauce

Apricot Sticky Toffee Pudding
Frozen Dulce de Leche Custard Butter Toffee Sauce

Sampling of Fall Pears
Tarte Tatin, Panna Cotta & Caramel-Pear Gelato

Assortment of House Made Ice Creams and Sorbets

 

Executive Chef Craig Hartman          Executive Sous Chef Benjamin Doolittle 

Fossett's is named in honor of Thomas Jefferson's chief cook at Monticello, Edith Fossett (1787-1854). Mrs. Fossett learned the Art of French cooking from Honoré Julien, Head Chef, and Etienne Lemaire, the maître de hotel, while serving in the White House during Jefferson’s presidential years.