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On the Menu: Shenandoah Splendor



March 23, 2011


The HomesteadThe Homestead in Hot Springs, Virginia

Surrounded by Virginia’s majestic Allegheny Mountains, the luxurious Homestead resort offers guests a charming and historic Shenandoah Valley getaway. Nowhere is that distinctive Southern charm more fully on display than in the resort’s elegant dining room, where executive chef Mark Gallaudet serves playful renditions of classic regional dishes. Gallaudet and his team, Tom Ruth, Todd Bemis, and Pastry Chef Michel Finel, will present their tempting cuisine at tonight's Beard House dinner, and reservations are still available. Check out the menu below, then click here to secure your seat. Hors d’Oeuvre Lamb Rillettes with Stone-Ground Grit Cakes Smoked Allegheny Trout with Crisp Pears and Trout Caviar Smoky Mountain Bleu Cheese with Rosé Grapes and Pistachio Dust Pairings: J Alexander Valley 1998The Homestead Private Label Chardonnay 2008The Homestead Private Label Merlot 2008 Dinner Malted Parsnip Soup en Croûte with Preserved Duck and Pear Confit Pairing: Kunde Family Estate Viognier 2008 Vitello Tonnato with Kitchen Salad and Caraway Crostino Pairing: William Hill Estate Chardonnay 2009 Hard Cider–Braised Pork Belly with Dressed Chicory, Green Apple Cookie, and Pomegranate Molasses Pairing: Albemarle Cider Works Local Quince and Apple Hard Cider Truffled Rib Cap and Caramelized Scallops with Leek and Royal Trumpet Fondue and Demi-Glace Pairing: Belle Glos Clark & Telephone Vineyard Pinot Noir 2008 New Classic Paris-Brest Pastry Pairing: Rockbridge V d’Or 2007