BRUNCH Seared Diver Scallop with Risotto and a Black Olive,Dried Tomato Caper Concase Poach Lobster Salad with Salsify Slaw & Pea Tendrils Shaved Bermuda Onion & Fennel Salad with Aged Gouda,Roasted Olive Oil Vinaigrette and Toasted Foccacia Rabbit Pistachio Terrine with House made Organic Pickles Seared Smoked Rainbow Trout with Crispy Saffron Potato Cake Foie Gras Crepe with Seared Artisanal Foie Gras and a Apple Bacon Hash Hawaiian Blue Prawns in a Spiced Tomato Broth with Leeks  Seafood Bisque with Poached Lobster and Mussels ~ Bisol, Jeio Prosecco Brut NV, Italy ~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Poplar Springs French Toast Casserole with Candied Orange & Pure Maple Syrup Tempura Oyster Benedict with a Poached Lobster and caviar Hollandaise Poached Eggs on Cheddar Polenta with Turkey Hash, Apple Wood Smoked Bacon & Hollandaise Sauce Seared Hawaiian Sea Bass Fish with a Tomato Saffron Sauce and Papperadelle Pasta Seared Medallion of Tenderloin and Eggs Served with Potato Soufflé, Bacon & Turkey Sausage  Pickled Veal Tongue & Fingerling Potato Hash with Poached Eggs and a Mustard Seed hollandaise Pancetta Stuffed Pork Loin with Braised Fennel, Poached Eggs and a Cajun Hollandaise Foie Gras Benedict with Apple Bacon Hash, Poached Eggs & Maple Soaked Brioche Roasted Duck Medallions with Herb Gnocchi and a Shallot Cherry Glace Roasted Salmon Omelet with Hollandaise & Gruyere Gratin Potatoes Poached Eggs with Lamb Hash and a Wild Mushroom Hollandaise ~ Thibaut & Janisson Blanc de Chardonnay Virginia Sparkling ~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Berry Tart Dolce De Leche Crème Brulee Chocolate Mousse with Raspberry Sorbet ~ Wolfberger, Cremant d’Alsace, Rose Brut ~ ~ Sixty Nine Dollars~ ~Fifty One Dollars without Champagne~                                      BREAKFAST IN BED AT THE INN Poached Eggs on Cheddar Polenta with Turkey Hash, Apple wood Smoked Bacon & Hollandaise Sauce Bison Minute Steak with Morel Shallot Sauce, Poached Eggs and Roasted Fingerlings Petite Filet of Beef and Eggs Served with Roasted Potatoes, Bacon &Turkey Sausage  Poplar Springs French Toast Casserole with Candied Orange & Pure Maple Butter Home made Granola and Vanilla Yogurt

DINNER FIRST COURSE RECOMMENDATIONS Shaved Bermuda Onion & Fennel Salad with Aged Gouda and a Roasted Olive Oil Vinaigrette with Toasted Foccacia Rabbit and Pistachio Terrine with Local Organic House Made Pickles  And Homemade Mustard Warm Salad of Trevise with Duck Confit, Smoked Bacon, and Artisan Blue Cheese Mixed Greens with a Pama Cranberry Vinaigrette and Goat Cheese SECOND COURSE RECOMMENDATIONS Virginia Quail Stuffed with Foie Gras Stuffing Artichoke Bisque served with Curried Artichokes Egg Yolk Papperadelle with Duck Confit, Mustard Cream and Duck Crackling   Braised Lamb Shank on Parsnip Puree & Spiced Tomato Demi Glace Sage Tortelloni with a Spinach & Ricotta Filling and Aged Gouda Wild Oregon Matsutake & Chanterelle Mushroom Sauté with  Potato Fennel Gnocchi  ENTRÉE RECOMMENDATIONS Sautéed Diver Scallops with Saffron Cream Tomato Sauce  & Angel Hair Pasta Seared Loin of Natural Pork Filled with Pancetta and Served with Creamed Collard Greens Seared Guinea Hen with Oregon Black Truffles, Braised Bermuda Onions, Roasted Fingerling Potatoes in a Madeira Broth Seared Magret of Duck with a Roasted Chestnut Cake, Lardoons of Bacon & Duck Confit in a Roasted Shallot Demi Glace Olive Crusted Hawaiian Sea Bass with Creamed Saffron Leeks and Truffle Herb Gnocchi New Zealand Venison Saddle with Sweet and Sour Red Cabbage and Apples with Chestnut Gnocchi CHEESE COURSE Constant Bliss, Raw Cow’s Milk Cheese (Jasper Hill Dairy Vermont) Piedmont, Sheep’s Milk Cheese (Everona Dairy Rapidan Virginia) Bijou, Goat Milk Cheese (Vermont Butter & Cheese Company) Bayley Hazen Blue Cheese, Raw Milk from Ayrshire Cows (Jasper Hill Farm Vermont) Bandaged Wrapped Cheddar (Fiscalini Farms California) DESSERT RECOMMENDATIONS Mocha Pot de Crème Paired with  Hazelnut Biscotti Chocolate Orange Pate with Brulée Oranges and Peppered Short Bread Goat Cheese and Pine Nut Cheesecake with Poached Pears and Apple Honey Glace Frangipan and Pineapple Tart with Mandarin Orange Ice Cream Selection of Ice Cream’s and Sorbet’s POPLAR SPRINGS PRIX-FIXE MENU ~ Five Course Eighty ~ ~ Four Course Seventy Two ~ ~ Three Course Sixty Five ~

INN SPA LUNCH MENU Seared Jumbo Prawns with a Mango & Couscous Sauté ~ Twenty Two ~ Yellow Tomato Gazpacho with a Petite Salad of Baby Greens ~ Twelve ~ Smoked Chicken and Watercress Salad with Rice Wine & Peanut Vinaigrette ~ Eighteen ~ Swordfish Napoleon with Heirloom Tomatoes and Avocado and a Hint of Bacon ~ Twenty Four ~ Pennsylvania Smoked Turkey Breast & Swiss Cheese with Fresh Avocado, Heirloom Tomatoes ~ Fifteen~ Seared Tasmanian Salmon with Roasted Vegetables and Lemon Herb Vinaigrette ~Twenty Two~   Wood Grilled Organic Flank Steak and Barley Salad with a Chipotle Cream And a Watermelon Salad             ~ Twenty ~ Orange Ginger Quinoa Salad with Coriander Seared Ahi Tuna ~ Twenty Two ~ House Made Gravlax & Organic Sprout Sandwich on Whole Grain Buckwheat Bread with a Yogurt Cucumber Salad ~ Eighteen ~ Soup of the Day ~ Fourteen ~ SUGARED BITES Pistachio Crème Brulee Assorted Fruit Tart with Concord Grape Sorbet Red Wine Granite with Champagne Grapes ~ Ten ~ CASANOVA’S LOUNGE MENU Casual Dining Thursday - Sunday, 3:30 to close Reservations not required Muscovy Duck Confit with Braised Endive and a Warm Orange Vinaigrette Twelve Asparagus Gratin on Brioche with Prosciutto, Truffle and Gruyere Cheese Ten Rabbit Terrine with Home Made Organic Pickles, Mustard and a Petite Organic Salad Thirteen House Made Duck Rillette with Croutons, Cornichons and Mixed Olives Twelve Cheese Gougères with Truffle Oil and Hawaiian Sea Salt Nine Hawaiian Blue Prawns in a Saffron Tomato Broth Fifteen PICNIC MENUS Antipasto Menu: Cured Salami & Prosciutto and Camembert Cheese Fiselle with Roasted Pepper and Olives Antipasto Salad Balsamic Syrup Marinated Seasonal Fruit Linzer Tart The Parisian: Sliced Organic Filet with a Peppercorn Pate and a Goat Cheese Brie on Toasted Ciabatta Herb Roasted Potato Salad Grilled Vegetable Salad Stone Fruit Frangipane Tart County Fair: Free Range Pulled Chicken Salad with Grapes, Almond and Homemade Mayonnaise Curry and Lavender Honey Couscous Marinated Watermelon Salad Mocha Chocolate Brownies 2 people per picnic $60.00/1 person per picnic $40.00 Paired with Virginia’s finest wine $92.00/$72.00 Picnics are packed in insulated shoulder bags for traveling convenience. Bags not returned to Poplar Springs will be charged a $75 fee. Picnics are made for two and can be served with or without wine. Bottled water is always included.