The Colonnade’s Spring Menu
April 1 @ 6:30 pm - April 30 @ 7:00 pm
This April, revel in the culinary brilliance of Chef Meseret Crockett as The Colonnade presents its Spring Menu, a refined exploration of seasonal splendor and sophisticated flavors. With each dish, Chef Meseret seamlessly weaves together the freshest local ingredients, showcasing a menu that is both a tribute to the spring season and a reflection of her commitment to culinary excellence.
$135 Per Person
(plus alcohol, service charge and taxes)
First Course
Wild Caught Rappahannock Oysters baked with Asiago Cheese and House Made Pesto (Shrimp prepared the same way is also an option)
Second Course
Three Onion Split Sweet Pea Soup pureed with White Onions, Green Onions, and Leeks.
Third Course
Rack of Lamb roasted with a Mustard Au Jus, served over an Herbed Potato Puree
-or-
Wild Caught Sea Scallops pan- seared and brushed with Lemon Butter, served over a Creamy Polenta.
Accompaniments for both will be Spring Carrots a la Vichy and Seasonal Vegetables.
Fourth Course
Dessert Course of Chef’s Choice
Open Thursday through Sunday with seating at 6:30PM and 7:00PM
Organizer
Hope & Glory Inn
(804) 438-6053
The Colonnade’s Spring Menu
April 1 @ 6:30 pm - April 30 @ 7:00 pm
The Colonnade , 65 Tavern Rd Irvington, VA 22480
This April, revel in the culinary brilliance of Chef Meseret Crockett as The Colonnade presents its Spring Menu, a refined exploration of seasonal splendor and sophisticated flavors. With each dish, Chef Meseret seamlessly weaves together the freshest local ingredients, showcasing a menu that is both a tribute to the spring season and a reflection of her commitment to culinary excellence.
$135 Per Person
(plus alcohol, service charge and taxes)
First Course
Wild Caught Rappahannock Oysters baked with Asiago Cheese and House Made Pesto (Shrimp prepared the same way is also an option)
Second Course
Three Onion Split Sweet Pea Soup pureed with White Onions, Green Onions, and Leeks.
Third Course
Rack of Lamb roasted with a Mustard Au Jus, served over an Herbed Potato Puree
-or-
Wild Caught Sea Scallops pan- seared and brushed with Lemon Butter, served over a Creamy Polenta.
Accompaniments for both will be Spring Carrots a la Vichy and Seasonal Vegetables.
Fourth Course
Dessert Course of Chef’s Choice
Open Thursday through Sunday with seating at 6:30PM and 7:00PM
