Highlands Country Club

Rappahannock River & Sting Ray Oysters

Steamed Pei Mussels

in bacon broth with caramelized onions, served with bread

Roasted Veal Sweetbreads

with toasted hazelnuts, parsley caper salad and milk jam

Radish Salad

with red quinoa, house-made farmer's cheese, carrots, and orange vinaigrette

Testa

pan-seared rustic pig's head pate topped with egg yolk ravioli

Warm Romaine Salad

with blue cheese, apple puree, and mustard vinaigrette

Chicken Liver Mousse

served with house-made waffles and pickles

Roasted Pink Candy Cane Beet Salad

with walnut crema, cress and dill

Local Cheese Selection (see List Below)

served with house-made crackers and pickles

Herb And Citrus Crusted Hake

with french lentils and baby bok choy

Rustic Mushroom Tart

with balsamic red onion puree and arugula salad

Beef Stew

with mushrooms and creamy polenta

Buttermilk Fried Chicken

with fingerling potato, hot house tomato, olive, and arugula salad

Bolognese

with fresh tagliatelle, oregano, and parmesan

Pan-seared Diver Sea Scallops

with baby carrots, oyster mushrooms, and tarragon puree

Meatballs & Hay-smoked Gnocchi

with pea tendrils and chili oil in a parmesan broth

Roasted Chicken Breast

with kidney beans, kale, garlic confit

Goat Cheese Panna Cotta

with honey, rosemary salt, and pistachios

Almond Cake

with yogurt

Chocolate Bread Pudding

with rock salt

Carrot Cake

with bourbon-infused whipped cream

Local Cheese Selection (see List Below)

served with house-made crackers and pickles

Apple Cobbler

whipped cream

Bread Alone Cookie Plate

Carrot Cake

bourbon whipped cream

Goat Cheese Panna Cotta

garrison honey, rosemary salt, pistachio tuile

Pumpkin Bread Pudding

cinnamon whipped cream, caramel candy

Local Cheese Board

served with bread & house-made pickles