Guide-RedFox-SeatedDinners

T h e R e d F o x I n n & Ta v e r n

SEATED DINNERS

EXPERIENCE GUIDE VO LU M E X V I I -1-

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VIRGINIA CULINARY EXPERIENCE SEASONAL CUISINE With a culinary team dedicated to sourcing and preparing fresh ingredients from Virginia’s Piedmont region and bountiful South, The Red Fox Inn & Tavern is proud to present dishes that combine time-honored cooking techniques with alluring seasonality.

Locally sourced produce plays a key role in the creation of sumptuous yet refined cuisine, where classic recipes employ the traditional methods of smoking, braising, and roasting.

HANDCR AFTED LIBATIONS All fine food deserves to be accompanied by a perfectly suited refreshment.

From handcrafted aperitifs to aromatic after-dinner coffee, every beverage is carefully procured by the Inn’s experienced staff. The Red Fox Inn & Tavern’s unique selection of wine and beer encompasses an extensive choice of libations. From local vintages that pay homage to the Inn’s extraordinary location afoot the rolling hills of Virginia’s wine country, to craft beer sourced from the far reaches of the world, The Red Fox Inn & Tavern has a beverage to suit even the most discernible of palates.

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SEATED DINNER INCLUSIONS

Designed to impress guests from the moment they arrive, The Red Fox Inn & Tavern’s seated dinner events combine a thoughtful and encompassing compilation of food and beverage options. The Inn’s delightful and courteous service staff are experienced in recognizing every guest’s need, and elegant attendance prevails from beginning to end.

THE CULINARY EXPERIENCE INCLUDES Sparkling Greeting Local Cheese & Charcuterie Board Signature Bread Service Three-Course Plated Dinner Tableside Coffee Service

f ro m $155 p e r p e rson up to 150 gue sts

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SAMPLE SEATED DINNER MENU S PA R K L I N G TOA S T BISOL JEIO PROSECCO Veneto, Italy

GOURMET BOARD CHEESE & CHARCUTERIE assorted cheeses and italian salamis with mustard, chutney, crackers, toast points

BREAD SERVICE SIGNATURE BASKET orange and rosemary cornbread, buttermilk biscuits, dinner rolls, sorghum butter

FIRST COURSE S PI C E D PE A R & VA C O U N T RY H A M S A L A D mixed greens, roasted spiced pear, shaved va country ham, candied walnuts, shaved parmesan, buttermilk vinaigrette

MAIN COURSE tableside choice of FILET MIGNON

horseradish mashed potatoes, sautéed french beans, black truffle butter, brandy peppercorn cream

PAN SEARED SEA BASS winter succotash of caramelized carrots, dill and cannellini beans, wilted arugula, charred lemon, brown butter hazelnut cream M U S H RO O M & R I C OT TA R AV I O L I gourmet mushrooms and herbed ricotta, truffled cream, chive oil, fried hazelnuts, parmesan, crispy sage brioche breadcrumbs

DESSERT CHOCOL ATE ESPRESSO CREAM PUFF milk chocolate mousse, espresso caramel, malted hazelnut crumble, salted potato crisps

COFFEE SERVICE SIGNATURE COFFEE regular and decaffeinated coffee, cream and sugar

please note: menu items and prices are subject to change with seasonal availability and market prices -7-

SEATED DINNER

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MENU SELECTION GUIDELINES

THREE COURSE DINNER

FOUR COURSE DINNER

Courses II, III, & IV

Courses I, II, III, & IV

Course II

Course I Select One

Select One

Course II Select One

Course III Under 30 Guests

Course III Under 30 Guests Select Two

Select Two Over 30 Guests Select One

Over 30 Guests Select One

Course IV Select One

Course IV Select One

fro m $155 pe r pe rso n

from $175 p er p erson - 10 -

SEASONAL GAME & SEAFOOD MENU SELECTIONS I HARISSA MAPLE PORK MEATBALL

carrot & feta purée, mirin cucumber salad, black sesame brittle, crispy garlic chips

RAPPAHANNOCK RIVER OYSTERS

olde salt oysters on the half shell, buttermilk mignonette, chili oil, mirco cilantro, furikake nori

CARAMELIZED CARROT ARANCINI

panko crusted caramelized carrot and cheddar risotto cake, pickled carrot and fennel, crispy parsnip chip, garlic aioli, buttermilk vinaigrette

II TRUFFLED PARSNIP BISQUE

braised truffled parsnips, toasted hazelnuts, fried country ham, parsnip chips, buerre noisette

S PI C E D PE A R & VA C O U N T RY H A M S A L A D

mixed greens, roasted spiced pear, shaved va country ham, candied walnuts, shaved parmesan, buttermilk vinaigrette

MARINATED BEETS & BURRATA

roasted baby beets, rosemary smoked burrata, crispy quinoa, puffed rice and pumpkin seed granola, aleppo pepper honey balsamic glaze

III FILET MIGNON

horseradish mashed potatoes, sautéed french beans, black truffle butter, brandy peppercorn cream

SHERRY GLAZED FRIED RABBIT

cannellini bean, bacon and feta purée, lemon vinaigrette brussels sprouts and grilled shallots, whole grain mustard and buttermilk cream

ALMOND CRUSTED RACK OF LAMB

carrot and feta purée, roasted maitake mushrooms, sautéed kale, honey and harrisa glaze

PAN SEARED SEA BASS

winter succotash of caramelized carrots, dill and cannellini beans, wilted arugula, charred lemon, brown butter hazelnut cream

CARAMELIZED SEARED SCALLOPS saffron and parmesan risotto, grilled broccolini, crispy country ham, lemon buerre blanc, shaved parmesan

CHERRY GLAZED DUCK BREAST creamy parsnip purée, fried sherry glaze brussels sprouts, cherry and port wine reduction, crispy sage

M U S H RO O M & R I C OT TA R AV I O L I gourmet mushrooms and herbed ricotta, truffled cream, chive oil, fried hazelnuts, parmesan, crispy sage brioche breadcrumbs

IV CRANBERRY MASCARPONE PANNA COT TA

cranberry gelée, pecan shortbread cookie crumble, toasted vanilla meringue, mascarpone cream

CHOCOL ATE PISTACHIO TORTE

flourless chocolate torte, raspberry coulis, pistachio and white chocolate ganache, espresso whipped cream, candied orange

CINNAMON DULCE CRÈME PUFF

cinnamon and vanilla custard, maple brown sugar glaze, candied pecans, cinnamon streusel - 11 -

TO BEGIN FOR THE TABLE

S PA R K L I N G TOA S T BISOL JEIO PROSECCO Veneto, Italy

i nclud e d

BREAD SERVICE SIGNATURE BASKET

orange and rosemary cornbread, buttermilk biscuits, dinner rolls, sorghum butter i nclud e d

TO SHARE ad d $ 1 2 p e r p e r s on CHEESE & CHARCUTERIE

assorted cheeses and italian salamis with mustard, chutney, crackers, toast points PIMENTO CHEESE BOARD

pecan pimento cheese ball, rye crisps, dill pickle chips, celery, carrots, spicy cheddar cheese straws CRISPY DUCK WINGS

plum chutney glaze, radicchio, arugula and fennel salad HUNT COUNTRY HUSH PUPPIES

cornmeal and gouda fritter, sorghum butter and cajun remoulade COUNTRY HAM SLIDERS

grilled brioche, virginia country ham salad with pickled mustard seeds, minced onion, celery and fennel, irish cheddar TEMPURA CAULIFLOWER BITES

tempura battered, tossed in hot honey, served with foie gras aioli MINI FISH CAKES

panko crusted salmon and snapper, zucchini fettuccine with pistachio pesto, lemon tartar OYSTERS ON THE HALF SHELL

rappahannock oyster company olde salts, trio of cider gastrique, pickled red onions, cocktail sauce - 12 -

MAIN COURSE ENHANCEMENTS

STEAK UPGRADES

ENTRÉE ADDITIONS a dd $25 p er p erson

ma rket pric e

SIGNATURE CRAB CAKE SHRIMP AND SCALLOP SKEWER GRILLED SHRIMP SKEWER GRILLED SALMON FILET CRAB AND PARMESAN OSCAR GRILLED LOBSTER TAIL

8 OZ F I L E T M I G N O N 12 OZ N E W Y O R K S T R I P 15 OZ L O C A L G R A S S F E D R I B E Y E 18 OZ D O M E S T I C W A G Y U R I B E Y E

( ad d i ti onal $ 10 p e r p e r s on )

FAMILY ST YLE SIDES a dd $9 p er p erson WHITE TRUFFLE PARMESAN HOUSE FRIES

CRISPY FRIED BRUSSELS SPROUTS

fresh herbs, garlic aioli

maple sherry vinaigrette

HOUSE SWEET POTATO FRIES

SAUTÉED MUSHROOM MEDLEY

smoked maple aioli

pernod sautéed mushroom, crème fraîche

CHARRED GREEN BEANS

SAUTÉED ASPARAGUS

horseradish buttermilk dressing, dill, fried shallots

tarragon vinaigrette, parmesan, spiced sunflower seeds

FRIED ARTICHOKE HEARTS

LEMON PARMESAN RISOTTO

green goddess, crème fraîche, chili breadcrumbs

caramelized shallot, white wine, parmesan, cream

MAC & CHEESE BAKE

ROASTED RAINBOW CARROTS

gruyère and white cheddar cream sauce, cavatappi noodles, herbed panko crust

brown butter vinaigrette, blue cheese crumbles, brioche breadcrumb

CHILDREN’S OPTIONS inc luded CHICKEN TENDERS

with french fries GRILLED CHICKEN BREAST

with steamed vegetables MAC AND CHEESE BAKE

with steamed vegetables - 13 -

BEV ER AGE SERV ICE SERVED TABLESIDE AT DINNER

c har g e d up on cons ump ti on

B O T T L E D WAT E R S E R V I C E S P E C I A LT Y WAT E R

bottled still and sparkling water $ 8 p e r b ottle

TA B L E S I D E B E E R S E RV I C E BOTTLED BEER

selections from your cocktail hour bar c har g e d up on cons ump ti on

CO C K TA I L S E RV I C E R E D F OX FAVO R I T E S

S P E C I A LT Y C L A S S I C S

handcrafted foxtails $16 per c oc ktail

martinis, margaritas, old-fashioneds $ 1 8 p e r cock tai l

S PA R K L I N G S E RV I C E BISOL JEIO PROSECCO

GREENHILL BLANC DE BLANCS

Veneto, Italy

Middleburg, Virginia

$42 pe r bo t t le

$88 p er bottle

GLORIA FERRER

MOËT & CHANDON IMPÉRIAL

Sonoma, California

Champagne, France

$46 pe r bo t t le

$132 p er bottle

THIBAUT-JANISSON XTRA BRUT

VEUVE CLICQUOT YELLOW LABEL

Charlottesville, Virginia

Champagne, France

$72 pe r bo t t le

$148 p er bottle

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W INE SERV ICE SERVED TABLESIDE AT DINNER

c har g e d up on cons ump ti on

TAV E R N S E L E C T I O N

CELLAR SELECTION

BARBOURSVILLE VINEYARDS

DUCKHORN PORTFOLIO’S DECOY

Barboursville, Virginia

Sonoma County, California

Chardonnay | Pinot Grigio

Chardonnay | Sauvignon Blanc

Barbera Reserve | Cabernet Sauvignon

Cabernet Sauvignon | Pinot Noir

$44 per bottl e

$ 5 2 p e r b ottle

MIDDLEBURG SELECTION R E D F OX P R I VAT E L A B E L BOXWOOD ESTATE BLENDS

Middleburg, Virginia Bordeaux Style White | Six Blend Rosé | Bordeaux Style Red

$ 6 0 p e r b ottle

VIRGINIA SELECTIONS WA L S H FA M I LY W I N E

EARLY MOUNTAIN

Purcellville, Virginia

Madison, Virginia

Sauvignon Blanc

Petit Manseng

$88 pe r bo t t le

$62 p er bottle

Tannat

Cabernet Franc

$80 pe r bo t t le

$79 p er bottle

SOMMELIER SELECTIONS CURATED WINE PAIRINGS sommelier selected pairings for each course

S P E C I A LT Y S E L E C T I O N S selection of bottles from our curated wine list

fro m $75 pe r pe rso n

list p ric e

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UPGRADES & ADDITIONS

COCKTAIL HOUR

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COCKTAIL HOUR OPEN BAR CHARGED PER PERSON

VIRGINIA MADE

PREMIUM

TOP SHELF

a d d $ 2 8 fi r st h o ur ad d $ 1 6 se c o n d h o ur

a dd $32 first hour a dd $20 second hour

a dd $34 f ir s t ho u r a dd $22 s eco n d ho u r

Vo d k a

Vo d k a Tito’s

Grey Goose

Gin

Gin

Gin

Cirrus

Catoctin Creek Watershed

Bourbon

Bowman Brothers

Whiskey

Catoctin Creek Roundstone Rye

Beefeater

Plymouth

Bourbon

Bourbon

Bulleit

Whiskey Bulleit Rye

Te q u i l a

Te q u i l a

Mt. Defiance Agave

Rum

Mt. Defiance Dark

Beer

Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Devils Backbone Vienna Lager

Wine

Barboursville Vineyards Red and White

Sparkling

Thibaut-Janisson Xtra Brut

Vo d k a

Espolòn Blanco

Rum

Mount Gay Eclipse

Blended Scotch The Famous Grouse

Beer

Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale

Wine

Woodford Reserve

Whiskey

Woodford Reserve Rye

Te q u i l a

Cabo Wabo Blanco

Rum

Ron Zacapa 23 Year

Blended Scotch

Dewars Special Reserve

Beer

Amstel Light, Stella Artois, Dogfish Head 90 Minute IPA

Wine

Barboursville Vineyards Red and White

Duckhorn Portfolio’s Decoy Red and White

Sparkling

Sparkling

Bisol Jeio Prosecco

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Gloria Ferrer

ON THE BAR CLASSIC MIXERS inc luded with a ll ba rs SODAS coke, diet coke, sprite, ginger ale club soda, tonic JUICES cranberry, orange, sour mix, grenadine GARNISHES lemons, limes, cherries

S P E C I A LT Y M I X E R S e leva te your cock ta ils CLASSIC MARTINI vermouth, pimento stuffed olives, blue cheese olives $4 per person OLD FASHIONED bitters, bing cherries, sugar cubes $4 per person MARGARITA fresh squeezed lime juice, cointreau, maldon salt $4 per person

BAR ENHANCEMENTS e le va te your ba r a esthetic BAR SNACKS & NUTS mixed nuts, cheese straws, seasoned chex mix $4 per person CUSTOM ICE custom monograms, unique sizes and shapes custom quote SMOKED COCKTAILS specialty flavors and cocktails custom quote S P E C I A LT Y L I Q U O R , B E E R & W I N E add your favorite bottle to the bar custom quote - 19 -

SIGNATUR E FOXTAILS PASSED DURING COCKTAIL HOUR

one selec tion, $16 p er p erson t w o selections, $24 p er p erson

SPRING

SUMMER

L AV E N D E R C O L L I N S

VIRGINIA JAM JAR

cirrus vodka, lemon juice, lavender syrup

sunset hill gin, st. germain, strawberry jam, lemon

ATOKA FIZZ

BLACKBERRY FLOWER

catoctin creek gin, pomegranate juice, lime, ginger beer

cirrus vodka, st. germain elderflower, blackberry purée, lemon juice, mint

RASPBERRY FLOWER

CUCUMBER MARTINI

catoctin creek watershed gin, raspberry syrup, lemon juice, dolin dry vermouth

catoctin creek watershed gin, cucumber water, cucumber skewer

AUTUMN

WINTER

VIRGINIA LANE

BLUE RIDGE PIG

cabo wabo tequila, cardamon syrup, sparkling grapefruit, rosemary

bowman brothers bourbon, maple clove syrup, walnut bitters, bacon lardon

HONEY BOURBON COOLER

S A LT E D C I D E R

bowman brothers bourbon, honey orange syrup, rosemary

mt. defiance dark rum, mulled cider, spiced salted butter

BRANDY APPLE

WINTER FOX

virginia hard cider, laird’s apple brandy maple syrup, lemon juice

cabo wabo tequila, cranberry juice, cointreau, lime

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CANAPÉS PASSED DURING COCKTAIL HOUR

three sele cti ons , ad d $ 2 4 p e r p e r s on fou r sel e cti ons , ad d $ 2 8 p e r p e r s on five sel e cti ons , ad d $ 3 2 p e r p e r s on

MEAT & GAME Pulled Beef Short Rib on Parmesan Polenta Cake Virginia Country Ham Biscuit with Honey Mustard Butter Lamb, Feta and Pine Nut Meatball with Roasted Red Pepper Aioli Braised Rabbit and Scallion Wonton Chip with Orange Marmalade Beef Tenderloin on Baguette with Blue Cheese and Crispy Shallots Prosciutto Wrapped Date with Manchego Cheese and Pistachios Deviled Egg on Toast with Maple Bourbon Bacon Lardon Pulled Smoked Duck on Wonton Chip with Plum Chutney Teriyaki Pork Belly with Pickled Cucumber

SEAFOOD Blackened Shrimp on Grit Cake with Bacon Jam Smoked Trout and Crème Fraîche Mousse on Toast Smoked Salmon on Cucumber Slice with Whipped Dill Cream Cheese Seared Tuna with Honey Sesame Glaze on Crispy Brussels Sprout and Wonton Chip Crispy Fried Crab Cake Bite with Cajun Remoulade Maple Glazed Sea Scallop and Candied Bacon Bite Crème Fraîche and Caviar on White Toast

F RU I TS & V E G E TA B L E S Honey Soaked Fig with Goat Cheese on Crostini Roasted Pear and Gorgonzola on Baguette with Toasted Hazelnuts Mustard Vinaigrette Marinated Beets with Mascarpone on Pumpernickel Toast Roasted Strawberry with Basil Ricotta on Polenta Cake Brie and Peach Chutney Cracker with Candied Walnut Walnut Tarragon Stuffed Mushroom Cap Whipped Feta and Herbs on Cucumber Slice

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COCKTAIL DISPL AYS DISPL AYED DURING COCKTAIL HOUR

MEAT & GAME CHICKEN SATAY SKEWERS

GRILLED LAMB LOLLIPOPS

with spicy peanut sauce a dd $10 per person

with minted yogurt sauce ad d $ 1 8 p e r p e r s on

CHARCUTERIE BOARD

assorted salamis, prosciutto, sausage, pickled crudités, mustard and chutney ad d $ 1 8 p e r p e r s on

SEAFOOD CL ASSIC SHRIMP COCKTAIL

CRAB AND ARTICHOKE BAKE

C AV I A R B OA R D

OYSTERS ON THE HALF SHELL

old bay steamed shrimp with cocktail sauce add $12 per person

with asiago cheese and house tortilla chips ad d $ 1 2 p e r p e r s on

petrossian baika caviar, crème fraîche, sorghum butter, pickled red onions, potato crisps, cocktail blinis add $26 per person

rappahannock river oysters, classic mignonette, grilled lemons ad d $ 1 4 p e r p e r s on

R AW B A R

grilled lobster tails, oysters on the half shell, old bay steamed shrimp, cocktail sauce, classic mignonette, grilled lemons m ark e t p r i ce

CLASSICS GOURMET CHEESE BOARD

ROASTED VEGETABLES

BRIE EN CROÛTE

FRESH FRUIT AND BERRIES

assorted cheeses, crackers and toast points, nuts and berries, mustard and chutney add $14 per person

tossed in olive oil, herbs, and garlic with parmesan peppercorn dip ad d $ 8 p e r p e r s on

with sliced apples, honey-mustard, cinnamon sugar toast a dd $8 per person

DEVILED EGGS

with honey yogurt dip ad d $ 8 p e r p e r s on

choi ce of one s tyle smoked paprika | pimento cheese and bacon | white truffle | southwestern ad d $ 8 p e r p e r s on

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UPGRADES & ADDITIONS

AFTER DINNER

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AFTER DINNER OPEN BAR CHARGED PER PERSON

VIRGINIA MADE

PREMIUM

TOP SHELF

a d d $ 2 8 fi r st h o ur ad d $ 1 6 se c o n d h o ur

a dd $32 first hour a dd $20 second hour

a dd $34 f ir s t ho u r a dd $22 s eco n d ho u r

Vo d k a

Vo d k a Tito’s

Grey Goose

Gin

Gin

Gin

Cirrus

Catoctin Creek Watershed

Bourbon

Bowman Brothers

Whiskey

Catoctin Creek Roundstone Rye

Beefeater

Plymouth

Bourbon

Bourbon

Bulleit

Whiskey Bulleit Rye

Te q u i l a

Te q u i l a

Mt. Defiance Agave

Rum

Mt. Defiance Dark

Beer

Ardent Pilsner, Blue Mountain Full Nelson Pale Ale, Devils Backbone Vienna Lager

Wine

Barboursville Vineyards Red and White

Sparkling

Thibaut-Janisson Xtra Brut

Vo d k a

Espolòn Blanco

Rum

Mount Gay Eclipse

Blended Scotch The Famous Grouse

Beer

Miller Lite, Heineken, Blue Mountain Full Nelson Pale Ale

Wine

Woodford Reserve

Whiskey

Woodford Reserve Rye

Te q u i l a

Cabo Wabo Blanco

Rum

Ron Zacapa 23 Year

Blended Scotch

Dewars Special Reserve

Beer

Amstel Light, Stella Artois, Dogfish Head 90 Minute IPA

Wine

Barboursville Vineyards Red and White

Duckhorn Portfolio’s Decoy Red and White

Sparkling

Sparkling

Bisol Jeio Prosecco

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Gloria Ferrer

ON THE BAR CLASSIC MIXERS inc luded with a ll ba rs SODAS

coke, diet coke, sprite, ginger ale club soda, tonic JUICES

cranberry, orange, sour mix, grenadine GARNISHES lemons, limes, cherries

S P E C I A LT Y M I X E R S e leva te your cock ta ils CLASSIC MARTINI

vermouth, pimento stuffed olives, blue cheese olives $ 4 p e r p e r s on OLD FASHIONED

bitters, bing cherries, sugar cubes $ 4 p e r p e r s on MARGARITA

fresh squeezed lime juice, cointreau, maldon salt $ 4 p e r p e r s on

BAR ENHANCEMENTS e le va te your ba r a esthetic BAR SNACKS & NUTS

mixed nuts, cheese straws, seasoned chex mix $ 4 p e r p e r s on CUSTOM ICE

custom monograms, unique sizes and shapes cus tom quote SMOKED COCKTAILS

specialty flavors and cocktails cus tom quote

S P E C I A LT Y L I Q U O R , B E E R & W I N E

add your favorite bottle to the bar cus tom quote

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LATE NIGHT BITES PASSED SNACKS

o ne se le ction, a dd $14 p er p erson t w o se le c tions, a dd $20 p er p erson t h re e se lec tions, a dd $26 p er p erson

S AVO RY GOURMET GRILLED CHEESE

PIGS IN A BLANKET

brie, prosciutto, pear, arugula

petite beef frank, croissant roll, honey mustard glaze

FRIED CHICKEN BISCUITS

SMASH BURGER SLIDERS

hot honey

brioche bun, cheddar, bacon jam, arugula

LOADED FRENCH FRIES

FRIED PICKLES

pimento cheese, bacon, crème fraîche, green onion

buttermilk crème fraîche ranch

BANG BANG SHRIMP

HAM AND CHEESE ROLL

chilled peanut noodles

honey mustard butter, poppy seeds

MAC AND CHEESE BITES

HOUSE CHIPS

white cheddar, gruyère, panko crust

blue cheese, bacon, crème fraîche

SWEET MILK AND COOKIES

PEACH HAND PIES

chocolate chip cookie, vanilla milk

brown sugar and buttermilk glaze

KEY LIME PIE BITES

CLASSIC FUNNEL CAKE

cocoa graham cracker crust, espresso caramel

powdered sugar

RICE CRISPY TREATS

APPLE CIDER FRITTERS

butterscotch chips, flaked salt

cinnamon sugar

GOURMET S’MORES

T R I P L E C H O C O L AT E P O P C O R N B A R K

chocolate dipped vanilla bean marshmallow, graham cracker crumble, dark chocolate drizzle

milk, dark and white chocolate, pretzels, peanuts

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From handcrafted sips during cocktail hour to indulgent coursed dinners and beyond, food and beverage has, and continues to be, an essential component of a Red Fox Inn & Tavern fête.

With an abundance of food and beverage options comprising seasonal ingredients, local harvest, and Southern flair, the Inn offers an unforgettable culinary experience from beginning to end.

Coupled with its illustrious history and picturesque setting in the quaint village of Middleburg, an event at The Red Fox Inn & Tavern blends all the necessary elements and more, for a gathering to be remembered.

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T H E R E D F OX I N N & TAV E R N 2 East Washington Street, Middleburg, Virginia 20117

w w w. r e d f o x . c o m

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540.687.9765

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h e l l o @ m i d d l e b u r g h o s p i t a l i t y. c o m

12/30/2025