The Colonnade’s Premiere Chefs’ Table
April 13 @ 6:30 pm
The Hope and Glory Inn presents The Colonnade’s Premiere Chefs’ Table featuring Italian Guest Chef, Chef Carmelita Scholes and Hope and Glory Chef Meseret Crockett. The Italian Chefs’ Table will be held on April 13, 2004 at 6:30pm. Cost is $175 per person plus service charge and taxes (Inclusive of wine carefully paired with each course by our two chefs). Space is limited to 20 Guests. Reservations are required. Call 804-438-6053 to reserve your table.
Cozze Gratinate Salvatore
Mussels gratinate steamed then open filled with Salvatore delicate topping,
broiled and then served.
Tenuta San Pietro(Piedmont). Gavi 2022
Second Course
“Salmone in Barchetta”
(small boat in Italian)
Salmon Filet baked in individual parchment boats with a lovely savory sauce
of Campari tomatoes, Garlic, Capers, Fresh Lemon, Fresh Dill
and Olive Taggiasche.
Accompanied by Freshly Picked Roasted Asparagus
and Roasted Hasselback Baby Potatoes with Fresh Rosemary and Olive Oil.
Felsina, Chianti Classico Berardenga 2020
Third course
Tortino al Cioccolatto
Individually served with Gianduja Ganache made with Hazelnuts from the
region of Piemonte Italy
and Gelato alla Vaniglia.
Elio Perrone, Bigaro Rose 2022
Our Chefs will be pairing wine with each course
RESERVATIONS ARE REQUIRED 804.438.6053
Organizer
Hope & Glory Inn
(804) 438-6053
The Colonnade’s Premiere Chefs’ Table
April 13 @ 6:30 pm
Hope & Glory Inn , 65 Tavern Rd Irvington, 22480
The Hope and Glory Inn presents The Colonnade’s Premiere Chefs’ Table featuring Italian Guest Chef, Chef Carmelita Scholes and Hope and Glory Chef Meseret Crockett. The Italian Chefs’ Table will be held on April 13, 2004 at 6:30pm. Cost is $175 per person plus service charge and taxes (Inclusive of wine carefully paired with each course by our two chefs). Space is limited to 20 Guests. Reservations are required. Call 804-438-6053 to reserve your table.
Cozze Gratinate Salvatore
Mussels gratinate steamed then open filled with Salvatore delicate topping,
broiled and then served.
Tenuta San Pietro(Piedmont). Gavi 2022
Second Course
“Salmone in Barchetta”
(small boat in Italian)
Salmon Filet baked in individual parchment boats with a lovely savory sauce
of Campari tomatoes, Garlic, Capers, Fresh Lemon, Fresh Dill
and Olive Taggiasche.
Accompanied by Freshly Picked Roasted Asparagus
and Roasted Hasselback Baby Potatoes with Fresh Rosemary and Olive Oil.
Felsina, Chianti Classico Berardenga 2020
Third course
Tortino al Cioccolatto
Individually served with Gianduja Ganache made with Hazelnuts from the
region of Piemonte Italy
and Gelato alla Vaniglia.
Elio Perrone, Bigaro Rose 2022
Our Chefs will be pairing wine with each course
RESERVATIONS ARE REQUIRED 804.438.6053
