BRUNCH Yellow Tomato Gazpacho with Jalapeño Oil & a Petite Salad House Smoked Rainbow Trout with Crispy Saffron Potato Cake Local Organic Green Grocer Mixed Greens with a Green Apple Vinaigrette And a Aged Gouda Crisp Muscovy Duck Confit with a Lentil Sauté and a Vanilla Orange Glace House Made Everything Bagel with Cured Gravlax, Marinated Onions And Whipped Chive Cream Cheese Crispy Diver Scallop with Fresh Morels and Brown Truffle Butter  Poached Lobster Salad with a Salsify Slaw and Pea Tendrils Foie Gras Crepe with a Maple Apple Bacon Hash Bisol, Jeio Prosecco Brut NV ~~~~~~~~~~~~~ Chipotle Dry Rub Pork Loin with Braised Fennel and a Bayou Mustard Cream Braised Lamb Shoulder and Shitake Mushroom Hash With Poached Eggs and a Morel Hollandaise Poached Eggs on Cheddar Polenta with Turkey Hash, Apple Wood Smoked Bacon & Hollandaise Sauce Sustainable Pan Seared Alaskan Halibut with Citrus Pasta and Warm Citrus Vinaigrette Foie Gras Benedict with Apple Bacon Hash, Poached Eggs & Maple Soaked Brioche Angus Loin Minute Steak and Eggs Served with Potato Soufflé, Bacon & Turkey Sausage  Roasted Duck Medallions with Fennel Potato Gnocchi and a Shallot Cherry Glace   Poplar Springs French Toast Casserole with Candied Orange & Pure Maple Syrup Fried Oyster Benedict with a Lobster Hollandaise and Caviar Domaine Chevrot, Cremant de Bourgogne Brut ~~~~~~~~~~~ Frozen Red Wine Sangria Granite House Crème Brulee with Fresh Fruit and Biscotti Strawberry Rhubarb Streusel Tart with Lavender Ice Cream Frozen Yogurt and Tangerine Parfait Schramsberg Mirabelle 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 Local Organic Green Grocer Mixed Greens with a Green Apple Vinaigrette And a Aged Gouda Crisp Oyster Half’s selection to include: Pipers Point, Emerald Cove, Gigomoto and Northumberland with Organic Red Wine Vinegar Lemon Grass Mignonette Tasmanian Salmon and Scallop Terrine with a Hot Smoked Sockeye Salmon Salad   Warm Salad of Trevise with Duck Confit, Smoked Bacon & Artisan Blue Cheese  Roasted Endive Wrapped in Apple Smoked Bacon with a Calvados Apple Gastrique Mixed Greens with a Pama Cranberry Vinaigrette and Goat Cheese SECOND COURSE RECOMMENDATIONS Virginia Quail Stuffed with a Foie Gras and Braised Shallots Seared Artisan Foie Gras with Apple Tapioca and Duck Crackling Chestnut Bisque with Dried Fruit Agnolotti and a Espresso Foam Brown Sugar Spiced Tasmanian Salmon, with Dill Angel Hair Pasta and a Mixed Caviar Beurre Blanc Saffron Seafood Bisque with Poached Lobster Ravioli Artichoke Bisque with Curried Fried Artichokes  ENTRÉE RECOMMENDATIONS Seared Diver Scallops with a Dried Cranberry and Current Puree and Winter Black Trumpet Mushrooms Magret Duck Breast with Chestnut Gnocchi and a Cranberry Orange Sauce Baby Virginia Lamb Loin and Braised Lamb Shoulder with Fennel Gnocchi and Spiced Tomato Sauce Pan Seared Rockfish with a Saffron Tomato Sauce, Angel Hair Pasta and Truffle Butter Natural Harris Ranch NY Strip Steak with Beluga Lentil Sauté and Foie Gras Cream White Marble Farms Pork Tenderloin with Fresh Artichoke, Crispy Royal Trumpet Mushrooms and Apple Parsnip Puree CHEESE COURSE Morbier Semi-Soft Ash Cow’s Milk from France Green Hill, Semi-Soft Cow’s Milk from Georgia Bonne Bouche, Soft Ash Goat’s Milk from Vermont Thomasville Tomme, Hard Cow’s Milk from Georgia Shopshire Blue, Semi-Hard Cow’s Milk from England DESSERT RECOMMENDATIONS Venezuelan Bitter-Sweet Chocolate Souffle with Pistachio Ice Cream (please allow for 20 minute bake time) Spiced Pumpkin Mousse with a Cranberry Marshmallow Shooter Vanilla Bean & Hominy Cream Tart in a Chocolate and Dried Banana Shell with Swiss Meringue Semi-Frozen Parfait of Crunchy Peanut Mousseline and Venezuelan Apamate Chocolate Sauce Petite Belgian Waffle with a Maple Apple Reduction and Sauternes - Foie Gras Ice Cream Selection of Ice Creams & Sorbets 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 Poached Lobster Salad with Salsify Slaw & Pea Tendrils Yellow Tomato Gazpacho with a Petite Salad of Baby Greens Smoked Chicken and Watercress Salad with Rice Wine & Peanut Vinaigrette Swordfish  Napoleon with Heirloom Tomatoes and Avocado and a Hint of Bacon Poached Organic Chicken & Vegetable Salad with a Minted English Pea Broth Wood Grilled Organic Flank Steak and Barley Salad with a Chipotle Cream And a Watermelon Salad             Orange Ginger Quinoa Salad with Coriander Seared Ahi Tuna House Made Gravlax & Organic Sprout Sandwich on Whole Grain Buckwheat Bread with a Yogurt Cucumber Salad SUGARED BITES House Crème Brulee Fresh Seasonal Berries and Pama Sabayon Orange Chiffon Cake with an Orange Mousseline 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.