Brunch


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

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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

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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

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~ 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  Dinner


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 ~


Dessert

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.

  


Manor House Restaurant at Poplar Springs Inn

9245 Rogues Road Casanova VA 20139
Phone: 540-788-4600 Email: innspa@poplarspringsinn.com

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