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Saturday, November 1, 2025 | 5:30-9 PM
Spend the evening enjoying a luxurious farm-to-table experience by Blue Thorn Cottage Kitchen.
This will be a six course meal each perfectly paired with a glass of Bandit’s Ridge wine.
Menu
Scallops with Bandit’s Blend - Fresh pan seared scallop on a bed of buttery spinach, topped with caviar and a sprinkle of smoked salt.
Heirloom Tomato Carpaccio with Vidal Blanc - Thinly sliced heirloom tomatoes drizzled with an aged balsamic reduction, extra virgin olive oil and topped with shaved parmesan and fresh basil.
Shrimp and Fennel Salad with Reserve Chardonnay - Fresh Virginia gulf shrimp served with a vibrant fennel and kale salad topped with house made croutons and grilled Virginia peaches.
Seared Ribeye on a Bed of Arugula with Bandit’s Ridge Rosé - Dry aged grass finished local ribeye seared to a perfect medium rare, served on a bed of arugula dressed in a citrus dressing.
Sweet Corn Risotto with Ridge Red - Fresh Virginia sweet corn locally sourced served steeped in a rich broth with arborio rice and finished with Pecorino Romano.
Flourless Chocolate Torte with Sweetheart Red - A rich, deep chocolate cake sliced thin and topped with strawberries to compliment the wine perfectly.
Saturday, November 1, 2025 | 5:30-9 PM
Spend the evening enjoying a luxurious farm-to-table experience by Blue Thorn Cottage Kitchen.
This will be a six course meal each perfectly paired with a glass of Bandit’s Ridge wine.
Menu
Scallops with Bandit’s Blend - Fresh pan seared scallop on a bed of buttery spinach, topped with caviar and a sprinkle of smoked salt.
Heirloom Tomato Carpaccio with Vidal Blanc - Thinly sliced heirloom tomatoes drizzled with an aged balsamic reduction, extra virgin olive oil and topped with shaved parmesan and fresh basil.
Shrimp and Fennel Salad with Reserve Chardonnay - Fresh Virginia gulf shrimp served with a vibrant fennel and kale salad topped with house made croutons and grilled Virginia peaches.
Seared Ribeye on a Bed of Arugula with Bandit’s Ridge Rosé - Dry aged grass finished local ribeye seared to a perfect medium rare, served on a bed of arugula dressed in a citrus dressing.
Sweet Corn Risotto with Ridge Red - Fresh Virginia sweet corn locally sourced served steeped in a rich broth with arborio rice and finished with Pecorino Romano.
Flourless Chocolate Torte with Sweetheart Red - A rich, deep chocolate cake sliced thin and topped with strawberries to compliment the wine perfectly.