1789 Restaurant
August 25th, 1:00pm
Chef Nathan Beauchamp
Georgetown, Washington, DC

Blue Fin Tuna served with Arugula, Crispy Baguette,
Pickled Lolla Rosa Plums and Shaved Foie Gras
Barboursville Vineyards Vintage Rosé 2006

Local Striped Bass
with Heirloom Tomato Jam-Filled Hearts of Palm,
Corn Emulsion and Mache
Barboursville Vineyards Viognier Reserve 2005

Marcona Almond-Crusted Lamb served with Local Figs,
Turnips Two Ways, Toigo Honey-Glazed Onions & Culebra Pepper
Barboursville Vineyards Cabernet Franc Reserve 2005

Salad of Chappelle Cave-Aged Cheese, Huckleberries,
Young Fennel and Brioche
Barboursville Vineyards Sparkling Brut, nv

Poached White Pear served with Black Currants,
Pistachio Cookie and Lime Verbena Ice Cream
Barboursville Vineyards Phileo, nv

$90 per person, all-inclusive
Reservation required