A Celebration of Spring Dinner

Event Date: 
Sunday, April 26, 2015 - 6:00pm to 10:00pm
RSVP Required
Food & Drink
Wine Dinner
Cost:
$75.00
Included Items: 
seven-course dinner; +$70 for wine pairings
 
Seating Times: 5:00 PM - 8:00 PM
Price: Seven-Course Prix Fixe Dinner $75
a taxable service charge of 20% will be added to all bills | à la carte & bar menu will not be available
Reservations required | Deposit required
 
Please join us at 2941 Restaurant on Sunday, April 26th as we welcome the arrival of spring 2015 and all of the beautiful seasonal ingredients that come along with it as we host a spectacular 7-course 'Celebration of Spring' dinner. Priced at $75 per person, with the option of wine pairings hand selected by resident Sommelier Jonathan Schuyler for an additional $70, guests that have been waiting patiently to savor the first sneak peek of spring ingredients will be able to enjoy sweet and savory dishes thanks to Executive Chef Bertrand Chemel, Pastry Chef Caitlin Dysart and team. 
Reservations are required with seatings available from 5:00pm to 8:00pm.
 
Reservations | CALL 703 270 1500
Seating still available for large parties | please call to reserve
 
CELEBRATION OF SPRING DINNER MENU
Seven-Course Prix Fixe Dinner | Seventy five dollars
Wine Pairing | $70
 
Course One
*Sea Scallop Ceviché | Vietnamese chili, plum, sweet peppers, basil
or
  Warm Pea Velouté | sugar snap peas, ramps, Yukon gold potato

Course Two
  Jumbo  White Asparagus | poached quail egg, morels, mousseline sauce

Course Three
  Potato Gnocchi | Spring onion cream, peas, pea tendrils, Evarona cheese
or
Risotto Paëlla Style | lobster, sepia, shrimp, peas, saffron, mangalica ham

Course Four
Veal Medallion | green almonds, fiddlehead ferns, fresh garbanzo beans, ramps vinaigrette
     or
  Roasted Cherry Tomato | baby zucchini carpaccio, feta cheese foam, oregano vinaigrette

Course Five
Local Farm Baby Lamb | wood fire grilled & braised, Greek yogurt, roasted cherry tomato, herbs
or
  Vegetable Lovers | white eggplant, fava beans, roasted heirloom carrots, asparagus, herb salad

Course Six
Rhubarb Vacherin | yogurt sorbet, blood orange coulis, caramel, poached rhubarb

Course Seven
Smoked Chocolate Truffle Tart | whipped mascarpone, Virginia strawberries