Easter at The Inn

Please join us for a seven-course Easter tasting menu created by Patrick O'Connell including:
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Roasted Garlic Custard in Hen Egg Shell with Parmesan Foam

Chilled, Seared Blue Shrimp with a Coconut and Carrot

Panna Cotta Perfumed with Espelette and Lime

Laurent-Perrier, Demi-Sec, Champagne, France (N.V.)

-or-

*A Tin of Sin:

Petrossian Tsar Imperial Ossetra Caviar

with Chesapeake Crab and Cucumber Rillette

(Sixty Two Dollar Supplement)

Roland Champion, Secret D’Aramis, Champagne, France (N.V.)

*Chilled White Asparagus with Virginia Country Ham,

and Sauce Mousseline

Marc Kreydenweiss, Pinot Gris, Lerchenberg, Alsace, France (2022)

*A Chartreuse of Savoy Cabbage and Maine Lobster

with Caviar Beurre Blanc

Lingua Franca, Avni, Chardonnay, Willamette Valley, Oregon (2022)

Pepper-Crusted Breast of Long Island Duck

with Rhubarb Compote and our Garden’s Turnips

Domaine Grand Veneur, Le Miocène, Châteaunuef-du-Pape

Rhone Valley (2022)

-or-

*Grilled Lamb Loin with a Skewer of Merguez Sausage,

Parsley Purée and Mille-Feuille Potatoes

Domaine Grand Veneur, Les Origines, Châteauneuf du Pape

Rhone Valley, France (2020)

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A Petite Sweet

George Washington’s Pawpaw Posset

Our White Chocolate Bavarian Easter Egg Surprise

Jorge Ordoñez, No. 2 Victoria, Moscatel, Malaga, Spain (2021)

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