First Course
Spice rubbed seared rare yellowfin tuna with basil, grapefruit salad and rice noodles
Vintage Rosé 2007
Second Course:
Braised duck leg over maque choux with a sherry gastrique infused duck glace
Merlot 2007
Third Course:
Grilled hanger steak, fontina stone ground grits, and porcini mushroom zinfandel sauce
Octagon Eighth Edition 2005
Fourth Course:
Fresh lemon tart with pistachio cream
Phileo
Menu prepared by Executive Chef Eric Cohen
Special guests, Barboursville's award winning winemaker Luca Paschina
& Sommelier Jason Tesauro
Reservations Required
Official Website: http://www.juleps.net/anniversary.htm
Added by RVANews on May 6, 2009