Fossett's

mascarpone and wild berry compote

toasted bagel, chives, cream cheese, Roma tomato shaved red onion, and capers

European blend or granola, yogurt, honey, apples and strawberries

goat cheese, roasted mushrooms and red pepper hot house field lettuce salad

candied walnuts, fresh berries and vermont maple syrup

coffee or tea, fresh orange or grapefruit juice French pastries, fruit Danish, croissants, and homemade fruit muffins fresh fruit

coffee or tea, fresh orange or grapefruit juice farm fresh eggs made to order cider cured bacon, link sausage, or Virginia ham stone ground grits or country potatoes toast, bagel or English muffin

strawberry and bittersweet chocolate sauce

smoked salmon or Virginia country ham toasted English muffin, asparagus and hollandaise

gruyere and green onion cream sauce

hazelnut, amaretto, vanilla and chocolate flavors

manakintowne farms lettuce with blueberry port dressing and English stilton

quail egg, cave smoked salt, pink mustard

with lemon chive blini

vermont sharp white cheddar, walnuts, spinach, treviso and sherry dressing

tangerine oil, humboldt fog goat cheese, and 50 year balsamic

jumbo lump crab, local pea shoots, and lemon creme fraiche

chervil, coriander, basil, dill, watercress, sorrel, chives ricotta salata, meyer lemon, and umbria olive oil

sweet and sour cipollini onions, brown sugar brioche, aged balsamic

horseradish crust, smoked bacon - potato risotto, Dijon sauce

serrano ham, manchego, mustard greens, morel mushroom ravioli, madeira cream sauce

caramelized root vegetables, celeriac and gold potato puree rosemary maple mustard

caramelized shrimp veloute, asparagus, tomato provencal

French beans, cured olives, petite herbs, 'broken' tomato sauce

littleneck clams, sea scallops, jumbo lump crab buttery saffron lobster broth

roasted pepper, eggplant, and ricotta salata lasagna tomato mint chutney and red wine lamb jus

truffled rosemary potato gratin, asparagus, sauce bearnaise

the chef will be happy to prepare a vegetarian entree using the freshest local ingredients

creme fraiche, cocoa nib ice cream

frozen mini cappuccino

brown sugar bourbon ice cream and warm toffee sauce

thirty year sherry-soaked raspberries, mascarpone Chantilly

explorateaur: French triple cream brie, world class middlebrook: shenandoah valley Virginia cow's milk cheddar fourme d'ambert: cow's milk blue from France, pronounced but not sharp tomme de savoie: French cow's milk cheese, mild, savory flavor selles-sur-cher: ashed goat's milk cheese from France, moist, light reblochon: cow's milk, washed rind, sweet, nutty, aged 60 days plus four cheeses

chicken with wild rice

with crackers

with garlic croutons and parmesan

with spicy mango coulis

with vermont maple syrup

with horseradish and grain mustard

smoked trout, asparagus and spinach mush

with choice of fillings

with maytag blue cheese and green onions