Celebrating Local Farms & Wineries at Open Kitchen

Reception 6:30 pm ~ Dinner 7:00 pm

Menu by Executive Chef Christopher Carey and Lead Culinary Instructor Chef Katie Reineberg will include: Home Bite-Size Corncakes with Lemon Chive Creme Fraiche paired with Rose 2012, The Garden Tempura Squash Blossoms with Goat Cheese, Marinated Summer Squash, Herb Salad paired with Viognier, The Lake Roasted Duck Breast Grilled Summer Stone Fruit, Red Wine Reduction paired with Farm Table Red 2011, The Field Grilled Lamb Burger House-made Brioche, Smoked Blue Cheese, Red Onion Jam, Arugula, Fresh Pickles paired with Norton 2011, The Back Porch Raspberry Dark Chocolate Truffles paired with Estate Merlot 2010.

$89/person (excludes tax & gratuity). Reservations are required; please call 703.942.8148. (with exceptions of large parties, communal seating will be arranged as necessary.)