S E AT E D DINNERS
VOLUME 1 1
2
WE L C O M E TO
I N S P I R E D E N T E RTA I N I N G I N T H E V I R G I N I A P I E D M O N T Tucked under the Eastern slope of the Bull Run Mountains lies Glenstone Gardens, a meticulously manicured Virginia estate ideally suited for hosting sophisticated celebrations synonymous with Middleburg’s grandeur and elegance. Located less than forty-five miles from our nation’s capital, Glenstone Gardens’ centuries old grounds, sweeping views and English inspired gardens stand in stark contrast to the bright lights, hustle and bustle of the nearby city. This magnificent property is one of the most exclusive in the area and provides a true taste of the serenity and natural beauty that only the Virginia countryside can offer. From intimate indoor soirées for up to ninety-nine guests, to elaborate tented affairs for up to three hundred, Glenstone Gardens provides a refined setting and sophisticated backdrop for inspired entertaining in the Virginia Piedmont.
3
4
a c u li n a ry
EXPERIENCE CHEF ELLIE MCMILLEN T H E L O C K E S T O R E | M I L L WO O D , V I R G I N I A Born and raised in the Shenandoah Valley, Chef Ellie McMillen’s love of cooking was ignited in the Locke Store kitchen as a teen. This appreciation of food led her to travel the globe tasting and learning through countless unique cultural experiences. Since then, she lived in Seattle for nearly a decade cultivating her skills as a Chef, and ultimately returned to her hometown of White Post, Virginia to rekindle a heartfelt working relationship with the Locke Store kitchen. These years of experience have shaped Chef McMillen’s dynamic and collaborative management style, and in turn led her to create a welcoming and creative kitchen which fosters a space for young chefs to grow and experiment. Through the gift of travel, Chef McMillen found her stride in cultivating relationships with local farmers, purveyors, vintners and artisans who are passionate about their craft. This dynamic network of partners has allowed her to showcase her complex understanding of seasonal and sustainable ingredients, while allowing the bounty of the region to inspire and delight the community she proudly serves.
5
6
s e at e d d inner
INCLUSIONS Designed to impress guests from the moment they arrive, seated dinner events at Glenstone Gardens combine a thoughtful and encompassing compilation of food and beverage options. Featuring a sparkling greeting with cheese and charcuterie, followed by a three course meal, our Seated Dinners offer a more refined and formal dinner party experience.
inclusions Sparkling Greeting Gourmet Cheese & Charcuterie Board Three Course Plated Dinner Tableside Coffee Service from $175 per person
7
8
DINNER MENUS
9
10
M ENU SE L ECTION G UIDE L INES
three course dinner Courses II, III & IV
gourmet cheese
&
charcuterie board
course ii one selection
course iii two selections
course iv one selection from $175 per person
four course dinner Courses I, II, III & IV
gourmet cheese
&
charcuterie board
course i one selection
course ii two selections
course iii one selection
course iv one selection from $195 per person
Pre-selected counts with seating chart required. Additional course selections available from $15 per person. 11
S P RIN G
F O R T H E TA B L E GOURMET CHEESE & CHARCUTERIE BOARD Beet & Za’atar Spread, Herbed Yogurt Dip with Grilled Ramps, Warm Toasted Sourdough, Cured Meats, Local Cheeses, Spring Vegetables, Mixed Olives, Candied Nuts
I
FA VA B E A N T O A S T A Grilled Garlic Toast, Buffalo Mozzarella, Spring Radish, Pea Spread, Mint, Black Pepper S A LT C O D F R I T T E R S Ramp Chutney, Dill Salad ROASTED BABY CARROTS Harissa & Honey, Smoky Paprika Vinaigrette, Homemade Crème Fraîche
II
SPRING GREENS SALAD Crisp Peas, Sunchoke Crunch, Sumac Vinaigrette SH AVED ASPAR AGUS SAL AD Parmesan Frico, Cracked Soft Egg, Lemon Chive Vinaigrette Y O U N G P O TAT O V I C H Y S S O I S E Butter Poached Radish, Thyme & Chive
III
WHITE WINE BRAISED RABBIT Green Olives & Paprika, Carrot Pesto, Dill GRILLED BEEF TENDERLOIN Blistered Asparagus, Whipped Mashed Potatoes, Smoked Rosemary Butter, Spring Herb Pistou AIRLINE CHICKEN BREAST Turmeric Carrot Puree, Fresh Peas with Shallot, Butter & Tarragon, Pea Vine Salad SEARED WHITE FISH Mustard Greens, Pickled Turmeric, Lime Leaf & Coconut Broth, Thai Chili Oil EGGPLANT & LENTIL MOUSSAKA Tomato Ginger Sauce, Feta, Mint
IV
WA R M R H U B A R B G A L E T T E Honey Ice Cream, Lavender Flowers STR AWBERRY SHORTCAKE Cream Cheese Chantilly, Berry Sauce D A R K C H O C O L AT E M O U S S E Pistachio Halva Crumble
XII
SU M M ER
F O R T H E TA B L E GOURMET CHEESE & CHARCUTERIE BOARD Tabbouleh, Harissa & White Bean Hummus, House Garlic Flatbread, Summer Vegetables, Mixed Olives, Feta, Cured Meats
I
PROSCIUTTO E MELON Cracked Black Pepper, Extra Virgin Olive Oil Z U C C H I N I & F E TA F R I T T E R S Pickled Peaches, Green Hot Sauce H E I R L O O M T O M AT O Smoked Ricotta, Warm Garlic Toast, Sumac Vinaigrette
II
OIL POACHED TUNA Summer Peppers, Local Beans, Heirloom Tomato Pistou, Lemon CHERRY & ARUGULA SALAD Parmesan, Preserved Black Peppercorn, Honey Vinaigrette WAT E R M E L O N & H E I R L O O M T O M AT O S A L A D Olives, Mint, Feta
III
MEDITERRANEAN LAMB LOIN Grilled Zucchini Salad, Rosemary Potatoes, Harissa Demi GRILLED FLANK STEAK Tamarind Chipotle Glaze, Coconut & Cilantro Rice, Spicy Pickled Cucumber LEMON & GARLIC CHICKEN Summer Panzanella, Crispy Speck, Saba SEARED KING SALMON Summer Vegetable & Faro Salad, Fire Roasted Pepper Puree, Coriander Chermoula F R I E D G R E E N T O M AT O Burrata, Spicy Tomato Sauce, Olive Tapenade
IV
SUMMER BERRY CRUMBLE Pink Peppercorn Ice Cream P E A C H & BAS I L PA R FA I T Poppy Seed Crunch, Lemon Whip WAT E R M E L O N & S U M A C S O R B E T Goat Cheese Whip, Black Pepper Cookie
13
A UTU M N
F O R T H E TA B L E GOURMET CHEESE & CHARCUTERIE BOARD Fall Romesco, Late Tomato Bruschetta, Labneh, Crispy Curried Chickpeas, Parsley Salad, Za’atar Spiced Flat Bread
I
L AT E T O M AT O E S Garlic Oil, Burrata, Crispy Soppressata, Aged Balsamic, Micro Arugula BEEF CHEEK FRITTERS Fresh Horseradish Crema, Pickled Beet, Fennel Sprig Salad SCALLOP CRUDO Preserved Lemon, Sumac, Citrus Cured Egg Yolk
II
PUMPKIN & SUMAC SOUP Garlic Crouton, Sour Cream Whip BEET & SMOKED STONE FRUIT SAL AD Robiola Fresca, Pink Peppercorn Vinaigrette BUTTERNUT SQUASH PANZANELL A Grilled Bread, Fried Sage, Arugula, Balsamic Vinaigrette
III
APPLE CIDER BR AISED PORK BELLY Early Autumn Tomato Jam, Frisee Salad, Calabrian NEW YORK STRIP Mushroom Au Poivre, Smashed Potatoes, Crispy Brussels Sprouts SMOKED ROSEMARY CHICKEN Chard & Lemon Risotto, Choka Sauce, House Spicy Chow Chow FENNEL & LEMON STUFFED TROUT Carolina Gold & Autumn Squash Fried Rice, Shallot Beurre Blanc YOGURT MARINADED GRILLED CAULIFLOWER Cashew & Almond Crumble, Warm Curried Yogurt Sauce
IV
ROSEMARY CREME BRÛLÉE Brown Butter Pecan Shortbread PLUM & PEAR UPSIDE DOWN CAKE Peppercorn Ice Cream WA R M D A R K C H O C O L AT E C A K E Black Sesame Ice Cream, Sesame Crunch
14
W INTER
F O R T H E TA B L E GOURMET CHEESE & CHARCUTERIE BOARD Warm Baby Artichoke Dip, Green Olive Tapenade, Cured Meats, Dried Fruit, Local Cheeses, House Grilled Flatbread & Za’atar Spiced Crostini
I
S M O K E D B U R R ATA Caramelized Grapefruit, Micro Arugula, Bright Sage Vinaigrette B A B Y B E E T S W I T H G O AT C H E E S E W H I P Citrus Salad, Cracked Coriander FRESH MOZZARELLA ARANCINI Marinara, Calabrian Chili Oil, Micro Basil
II
ROASTED BUTTERNUT SQUASH SAL AD Bitter Greens, Caramelized Apples, Spiced Pepitas, Mustard Vinaigrette CHIFFONADE KALE SALAD Warm Croutons, Shaved Parmesan, Pomegranate Seeds, Creamy Garlic Vinaigrette ROASTED CHESTNUT SOUP Vin Santo, Black Pepper Whip, Crispy Potato
III
DUCK CONFIT Frisee & Chicory Salad, Warm Spiced Lentils, Whole Grain Mustard Vinaigrette BRAISED SHORT RIB Winter Succotash, Pancetta, Pomme Puree, Harissa Demi VA D O U VA N C H I C K E N T H I G H Roasted Baby Artichokes, Caper Lemon Sauce SEARED SCALLOPS Parsnip Puree, Brussels Sprouts & Bacon Hash, Pomegranate Reduction ISRAELI COUSCOUS STUFFED PEPPERS Olive, Caper, Tomato & Pepper Romesco, Toasted Feta
IV
M E X I C A N D R I N K I N G C H O C O L AT E Churros, Pink Peppercorn Whip STICKY FIGGY PUDDING Chai Spiced Anglaise, Toffee Sauce APPLE CRANBERRY CRISP Cinnamon Ice Cream
15
16
17
18
U PG R A D E S & A D D I TI ONS
C O C K TA I L HOUR
19
S I G N AT U R E V I R G I N I A C O C K TA I L S $16 per person, per selection
spring
s u mm e r
NEGRONI BIANCO Dida’s Gin, La Quintyne, Dolin Blanc
SUMMER COBBLER Bowman’s Bourbon, Peach
DERBY STYLE Bowman’s Bourbon, Mint Syrup, Fresh Mint
E V E N I N G S TA R Dida’s Gin, Dolin Dry, Cirrus Vodka, Lemon Twist
S T O R M Y W E AT H E R Dida’s Gin, Dolin Dry, Rothman Violette
WITHOUT ENVY Cirrus Vodka, Lime & Mint Syrup, Green Tea
au t u m n
winter
HOUNDSTOOTH Kopper Kettle Single Malt, Apple Cider, Averna Amaro, Lemon
O L D FAS H I O N E D A M A R O Catoctin Creek Roundstone Rye, Chinato Artemisia, Incendia Bitters
FA L L I N G L E AV E S Catoctin Creek Roundstone Rye, Laird’s Apple Brandy, Dolin Rouge, Artemis Sumac Bitters
R O S E M A R Y W R E AT H Cirrus Vodka, Rosemary Syrup, Grenadine, Artemisia Junio Bitters
FA D I N G L I G H T Dida’s Gin, Lemon Juice, Marmalade
DEFIANT DAIQUIRI Mt Defiance Rum, Lime & Grapefruit, Rich Syrup
S I G N AT U R E V I R G I N I A M O C K TA I L S $12 per person, per selection
20
spring
s u mm e r
GOLDEN HOUR Saffron & Cardamom Syrup, Lime, Soda
SUMMERTIME SPRITZ Mango Syrup, Lemon Verbena, Soda
TURNING VIOLET Violet Syrup, Lemon
G U A VA F R E S C A Guava Syrup, Lime, Mint
au t u m n
winter
PERFECT PEAR Spiced Pear Puree, Lime, Ginger Beer, Cinnamon
BLOOD ORANGE MULE Blood Orange, 1821 Ginger Beer, Rosemary
GALA SANGRIA Hibiscus, Pomegranate, Gala Apples, Spiced Shrub
POM FROND Pomegranate, Lemon, Fennel Syrup
OPEN BAR Minimum 3 hours
VIRGINIA MADE
TOP SHELF
$28 first hour $14 per additional hour
$34 first hour $17 per additional hour
VODKA Cirrus
VODKA Grey Goose
GIN Dida’s Distillery
GIN Hendrick’s
BOURBON John. J Bowman
BOURBON Woodford Reserve
WHISKEY Kopper Kettle Single Malt
WHISKEY Jameson
RYE Catoctin Creek Roundstone
RYE High West Double Rye
RUM Mt Defiance Dark
RUM Plantation Grande Reserve 5 year
BEER Vibrissa Beer Park Pass Lager Ardent Craft Ales IPA Blue Mountain Brewery Kolsch 151
BEER Bell’s Brewery Two Hearted Ale Schloss Eggenberg Hopfenkönig Pilsner Stiegl Seasonal Radler
CIDER Old Town Cidery Pippin Hard Cider
CIDER Old Town Cidery Pippin Hard Cider
WINE Walsh Family Sauvignon Blanc & Loudoun Red
WINE Trefethen Chardonnay & Eschol Red
SPARKLING Thibaut-Janisson Blanc de Chardonnay
SPARKLING Argyle Brut
21
C O C K TA I L H O U R D I S P L AY S Displayed during cocktail hour
s e a f o o d pla t t e r add $16 per person
Poached Salmon Boquerones Smoked Trout Caper Dill Sauce Lemon Wedges Crostini & Flat Bread
cheese board add $14 per person
Assorted Domestic & Imported Cheeses Fresh & Dried Fruits Candied Nuts Housemade Chutneys & Jams Crackers
c h a r c u t e r i e d i s pla y add $14 per person
Cured Meats Mustard Cornichons Marinated Mixed Olives Spiced Nuts Toasted Crostini
mediterranean board add $10 per person
House-Made Hummus, Tzatziki, & Tapenade Vegetable Crudité Feta Roasted Peppers Toasted Flat Bread
s h r i mp c o c k t a i l add $18 per person
Lemon Spicy Cocktail Sauce
22
PA S S E D C A N A P É S Served one hour
THREE SELECTIONS
$18 per person
FOUR SELECTIONS
$24 per person
FIVE SELECTIONS
$30 per person
m e a t a n d gam e Warm Ham Biscuits with Orange Dijon Butter Grilled Citrus Marinated Steak Kabobs with Tamarind Chipotle Glaze Pancetta Wrapped Dates with Goat Cheese and Saba Lamb and Feta Meatballs with Tomato Ginger Sauce Spiced Pate and Seasonal Chutney on Brioche Toast Beef Tartare with Mustard Aioli and Cured Egg on Sesame Crostini Preserved Lemon and Harissa Chicken Kabobs with Yogurt Sauce Crispy Duck Confit with Spicy Tomato Jam on Toasted Brioche
seafood Salmon Cakes with Orange Sesame Dip Ahi Cakes with Lime and Nigella Seed Aioli Crab Cakes with Lemon Caper Sauce Crab and Mango Salad Endive Cup with Lime and Micro Cilantro Shrimp Ceviche on Sesame Tartlet with Avocado Whip Smoked Salmon with Boursin and Cucumber Scallop Mousse with Pickled Onion on Chili Cracker Mussels on the Half Shell with Pepper Relish and Fresh Dill Oysters on the Half Shell with Champagne Mignonette
f r u i t s a n d v e g e ta b l e s Curry Cheddar Crisp with Tomato Ginger Chutney and Goat Cheese Whip and Chive Warm Cheesy Gougère Tomato and Black Pepper Bruschetta on Garlic Crostini Fresh Mozzarella Stuffed Arancini with Marinara Vegetable and Parmesan Stuffed Mushrooms with Chapelure D'affinois with Fresno Pepper Jam on Crostini
23
24
U PG R A D E S & A D D I TI ONS
DINNER
25
WINE WITH DINNER Charged upon consumption, priced per bottle
gl e n s t o n e f av o r i t e s virginia selection
c e lla r s e l e c t i o n
W A L S H F A M I L Y W I N E R Y Purcellville, VA Sauvignon Blanc Loudoun County Red Viognier Rosé
T R E F E T H E N F A M I L Y W I N E R Y Napa Valley, CA
$42 per bottle
$57 per bottle
Chardonnay Riesling
Eshcol Red Merlot
c u r at o r r e s e r v e virginia selections L I N D E N V I N E YA R D S Linden, VA Avenius Sauvignon Blanc - $78 Hardscrabble Chardonnay - $99 Claret - $57
G L E N M A N O R V I N E YA R D S Front Royal, VA Hodder Hill - $99 Petit Manseng - $75 Rosé - $45
E A R L Y M O U N T A I N Madison, VA Eluvium Red Blend - $90 Madison County Chardonnay - $50
B O X W O O D W I N E R Y Middleburg, VA Sauvignon Blanc - $45 Trellis Red Blend - $48
c e lla r s e l e c t i o n s H E N D R Y W I N E R Y Napa Valley, CA Barrel Fermented Chardonnay - $70 Cabernet Sauvignon Block 8 - $150 Zinfandel Block 28 - $84 C R I S T O M Willamette Valley, OR Mt Jefferson Pinot Noir - $90 E V E N I N G L A N D Willamette Valley, OR Chardonnay $72 L A G E R L A Toscany, Italy Brunello di Montalcino - $160 26
O C E A N O San Luis Obispo, CA Chardonnay - $80 Pinot Noir - $99 K I S T L E R Sonoma Coast, CA ‘Les Noisetiers' Chardonnay - $138 J M B R O C A R D Burgundy, France ‘1er Cru ‘Vau de Vey’ - $105 C H A P P E L L E T Napa Valley, CA Signature Cabernet - $198
s pa r k l i n g Charged upon consumption, priced per bottle
P O G G I O C O S TA P R O S E C C O Veneto, Italy $35 ARGYLE BRUT Willamette, Oregon $45
T H I B A U T- J A N I S S O N B L A N C D E C H A R D O N N AY Charlottesville, Virginia $65
A.R. LENOBLE BRUT Champagne, France $75
PIERRE MONCUIT M O N C U I T- D E L O S G R A N D C R U Le Mesnil sur Oger, France $120 B I L L E C A R T- S A L M O N B R U T R O S É Champagne, France $180
beer Charged upon consumption, priced per bottle V I R G I N I A $7
T O P S H E L F $9
Vibrissa Beer Park Pass Lager Ardent Craft Ales IPA Blue Mountain Brewery Kolsch 151
Bell’s Brewery Two Hearted Ale Schloss Eggenberg Hopfenkönig Pilsner Stiegl Seasonal Radler
n o n - al c o h o l i c b e v e r ag e s M O U N T A I N VA L L E Y S P A R K L I N G & S T I L L S P R I N G WAT E R
$8 per person I C E D T E A , L E M O N A D E , S T R A W B E R R Y & C U C U M B E R F L A V O R E D WAT E R
$8 per person COKE, DIET COKE, SPRITE GINGER ALE
$6 per person
27
28
DINNER MENU ADDITIONS Priced per person
f o r t h e ta b l e add $12 per selection WA R M A R T I C H O K E & H E A R T S O F P A L M D I P Romesco, Fried Capers, Tortilla Chips PUFF PASTRY BAKED BRIE Spiced Honey, Quick-Pickled Fruit, Toasted Spicy Pistachios, Sourdough & Multigrain Toast BLACK BEAN DIP Roasted Peppers, Whipped Avocado, Toasted Sesame, Warm Flatbread
seafood entrée additions add $25 per person CRAB CAKE SCALLOPS SHRIMP SKEWER GRILLED SALMON
f am i l y s t y l e s i d e s add $10 per person R O A S T E D P E E W E E P O TAT O E S Lemon Herb Butter B L I S T E R E D S E AS O N A L V E G E TA B L E S Cracked Olive Vinaigrette ROASTED BABY CARROTS Grilled Lemon, Garlic Crunch GREEN SALAD Champagne Shallot Vinaigrette ROASTED GARLIC BROCCOLINI Saba, Chili Flakes
29
30
U PG R A D E S & A D D I TI ONS
AFTER DINNER
31
SPECIALTY AFTER DINNER BARS Priced per person
s i g n at u r e c o f f e e s tat i o n add $4 per person L O N E O A K C O F F E E C O . R E G U L A R & D E C A F F E I N AT E D C O F F E E Milk Half & Half Sugar
liqueur coffee bar add $14 per person KAHLUA, BAILEYS IRISH CREAM, FR ANGELICO Flavored Chantilly
hot cocoa bar add $12 per person D A R K C H O C O L AT E H O T C O C O A Marshmallows Peppermint Seasonal Whipped Cream
o l d fa s h i o n e d b a r add $20 per person B O O K E R ' S 7 Y E A R S M A L L B AT C H , J E F F E R S O N ' S O C E A N A G E D AT S E A , B A S I L H AY D E N ' S 8 Y E A R O L D K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y Artemisia Bitters Smoked Cherries Orange
32
L AT E N I G H T B I T E S Priced per person
ONE SELECTION
TWO SELECTIONS
THREE SELECTIONS
add $15 per person
add $23 per person
add $30 per person
s av o r y DUCK CONFIT SLIDERS Sesame & Soy Slaw, Gochugang Aioli C H I C K E N T I N G A S T R E E T TA C O S Fresh Lime, Pepper Slaw, Avocado Crema SMASH BURGERS Spicy Aioli, Cheddar, Sour Pickles, Mini Brioche Bun SAUSAGE, PEPPER, ARTICHOKE MAC & CHEESE R O AS T E D V E G E TA B L E E N C H I L A DA BA K E Spicy Tomatillo Sauce, Guacamole, Chorizo & Cheddar Queso Dip, Warm Tortilla Chips P O L E N TA F R I E S Spicy Aioli, Seasonal Chutney
sweet SEASONAL FRUIT Lime Yogurt Dip C H O C O L AT E F O N D U E Brownies, Blondies, Seasonal Fruit TOASTED SEASONAL TURNOVERS Puff Pastry, Thyme Sugar WA R M C O O K I E S & M I L K
33
34
C E L E B R AT E AT
G L ENSTONE With an abundance of food and beverage options comprising seasonal ingredients, local harvest and Southern flair, Glenstone menus offer an unforgettable culinary experience from beginning to end. Coupled with its illustrious history and picturesque setting in the Virginia Piedmont, an event at Glenstone Gardens blends all the necessary elements and more for a gathering to be remembered.
35
I n s p i r e d E n t e r ta i n i n g i n t h e Vi r g i n i a P i e d m o n t offi ce : E I G H T E A S T WA S H I N G T O N S T R E E T MIDDLEBURG, VIRGINIA 20117
www .
contact: E VE N T S@G L E N STO NE G A R D E N S. C O M 540.687.9764
GlenstoneGardens.com 7/ 7/ 2 2