UVA Graduation Weekend Menu
May 17, 18, and 19, 2024
-First Course-
JUMBO LUMP CRAB GALETTE sauce beurre blanc, tomato-caper vierge
WILD MUSHROOMS and ASPARAGUS over toasted brioche, crème fraiche, soft herbs
GRILLED WILD SHRIMP tasso and roasted poblano grits, house bbq sauce
RICOTTA GNOCCHI sottocenere cheese, butter sauce, basil, tomato provencal
MANAKINTOWNE FARMS ORGANIC GREENS toasted pinenuts, shaved beets, parmigiano reggiano, basil vinaigrette
BEEF SIRLOIN CARPACCIO truffle aioli, hashed potato, arugula, parmigiano
-Entrée-
TENDERLOIN OF BEEF potato-gruyere gratin, cognac-peppercorn sauce, asparagus
PAN ROASTED HALIBUT vegetable provencal, basil pesto, lemon butter sauce, potato puree
THYME HONEY GLAZED BREAST OF DUCK potato-parsnip puree, sauce l’orange, baby vegetables
DIJON RUBBED RACK OF LAMB boursin potatoes, rosemary lamb jus, pecorino, baby vegetables
TWIN OAKS TOFU in CRISP PASTRY smoked mozzarella, roasted pepper, basil pesto
-Dessert-
VANILLA CRÈME BRULEE with raspberries
STICKY TOFFEE PUDDING with medjool dates, warm toffee sauce, whipped cream
CHOCOLATE-ALMOND CAKE, chocolate-caramel sauce
RHUBARB AND STRAWBERRY SUNDAE toasted almond crumble
BITTERSWEET CHOCOLATE BREAD PUDDING salted caramel whipped cream
ARTISANAL CHEESE SELECTION
$100 per person
(beverages on consumption + tax and 20% gratuity)