DINNER FIRST COURSE RECOMMENDATIONS Mixed Petite Greens with a Moscato Di Asti Vinaigrette & Oregonzola Cheese Blue Point Oyster Halves with Tarragon Creamed Spinach House “Cold Smoked” Beef Tartare, Extra Virgin Olive Oil, House Made Mustard Butter & Croutons Whole Milk Ricotta Stuffed Egg Yolk Ravioli with Poached Baby Heirloom Tomatoes and English Pea Broth Rabbit and Pistachio Terrine with Local Organic House Made Pickles & Homemade Mustard Lobster Vichyssoise with Poached Maine Lobster Salad and Caviar     SECOND COURSE RECOMMENDATIONS Porcini Mushroom Agnolotti with a Brandy Cream Sauce, Royal Trumpet Mushrooms and Poached Quail Egg Egg Yolk Papperadelle Pasta with Braised Rabbit and a Mustard Cream Roasted Virginia Squab Breast, Foie Gras Gnocchi, Braised Fennel Sugar Apple with a Roasted Garlic Paste & Herb Butter Seared Smoke Diver Scallop with a Warm Stone Fruit Salad and Apple Honey Rosemary Corn Bisque with Smoked Bacon & Foccacia  Bread Pudding   ENTRÉE RECOMMENDATIONS Pan Seared Chesapeake Bay Rockfish with Kohlrabi Sautee  & an Olive Butter Sauce Herb Roasted Lamb Loin with Braised Lamb Shoulder,  Porcini Potato Puree and Spiced Tomato Concase Seared Moulard Duck Breast Served with Pan Roasted Apricots, Herb Gnocchi and a Roasted Vidalia Onion Sauce Roulade of Veal Scaloppini with Pancetta and Oven Dried Tomato and a Spiced Pecan Butter Seared Diver Scallops with a Tomato Saffron Fish Sauce with a Saffron Fettuccini Medallions of Bison Strip Loin with a Green Peppercorn Sauce, Crispy Maitake Mushrooms & Braised Chayote Squash CHEESE COURSE Meadow Creek Grayson, Raw Cow’s Milk With Kohlrabi Mustard Slaw Jasper Hill Farm’s Bayley Hazen, Raw Cow’s Milk With Port Gelee and Pecan Shallot Shortbread Cypress Grove’s Midnight Moon Goat Gouda With Honey Poached Raisins Bellwether Farm’s San Andreas, Raw Sheep’s Milk With Poplar Springs Wineberry Jelly DESSERT RECOMMENDATIONS Wineberry and Vanilla Swirled Ice Cream with Chambord Froth Blueberry Basil Ice Cream and Lemon Semifreddo with Basil Meringue 72% Bittersweet Chocolate In Five Textures Warm Cherry Almond Clafouti with Smoked Vanilla Ice Cream and Poached Cherries Selection of Ice Cream and Sorbet POPLAR SPRINGS PRIX-FIXE MENU  Five Course ~Eighty  Four Course ~ Seventy Two Three Course ~ Sixty Five

InnSpa Menu Small Plates Tempura Maitake Mushroom Fries with Truffle Oil…12 Assorted Farmhouse Cheeses and House Cured Meats…16 (Enough for Two) Cheese Gougère Lemon and Hawaiian Sea Salt…8 House Made Rabbit Terrine Home Made Organic Pickles and Mustard…12 Temptations Yellow Tomato Gazpacho with Cucumber Crème Fraiche…7 Smoked Chicken & Watercress Salad Rice Wine & Peanut Vinaigrette…13 Poached Fresh Maine Lobster Salad Salsify Slaw & Pea Tendrils…24 Marinated Artichoke and Endive Salad with Roasted Peppers, Olives & Fresh Mozzarella…12 Roasted Salmon with Red Quinoa Mango and Mint Salad… 15 Poached Mussels with Lobster Broth, Pernod and Garlic Ciabatta…12 More Substantial ~All Sandwiches Served with  Asparagus Parsnip Chips~  House Cured Local pastured Beef Pastrami Sandwich, Fennel Seed Slaw and Gruyere Cheese…14 Pennsylvania Smoked Turkey Breast Sandwich with Swiss Cheese, Avocado & Heirloom Tomatoes…12 House Ground Petite Lamb Burger, or  Pan Seared Shrimp Burger On Brioche…15 Pan Seared Diver Scallops, Roasted Onion Gnocchi and Saffron Tomato Sauce…19 Twin Petite Beef Filet Medallions with Port Wine Demi Sauce, Braised Fennel & Roasted Fingerling Potatoes…24 Sweet Bites Profiteroles with Peanut Butter Praline Ice Cream…8 Coconut Panna Cotta with Pineapple Salsa and Passion fruit Granite…10 White Chocolate and Raspberry Mousse with Fresh Berries…10 Amaretto Cheesecake with Candied  Orange Zest…8 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. THREE COURSE CHAMPAGNE BRUNCH TASTING MENU Join The Manor House Restaurant every Sunday for a Champagne Brunch. First Course Recommendations West Coast Sunset Bay Oyster Gratin Crispy Scallops and Mussels with a Brown Butter and Salted Capers Roasted Rabbit Salad with an English Pea Broth and Marinated Vegetables Peach Soup with Basil Sorbet and Curried Peach Butter Poached Lobster Salad with a Salsify Slaw Blanquette De Limoux Saint-Hilaire, Blanc De Blancs Entrée Recommandations Poplar Springs French Toast Casserole with Candied Orange & Pure Maple Butter Lobster & Foie Gras Omelet served with an Herb Potato Gratin Spicy Red Snapper Filet with Herb Polenta and Arrugula, Poached Eggs and Brown Butter & Scallop Sauce Poached Eggs on Cheddar Polenta with Turkey Hash, Apple wood Smoked Bacon & Hollandaise Sauce Poached Eggs on Maple Cream Soaked Brioche with Grilled Foie Gras and a Apple Bacon Hash Baked Alaskan Halibut with Creamed Spinach and Tomato Seafood Stew Fried Oyster Benedict with Lobster Hollandaise & Wilted Greens Perrier Jouet Grand Brut NV, Epernay France Dessert Recommendations Chocolate Ginger Crème Brulee Chocolate Hazelnut Soufflé Cake Raspberry Swirl Ice Cream Semi Freddo of Wild Berry Sorbet with Malted Quinoa Ice Cream Mumm, Cuvee' “M” Napa Valley Light Pink Sparkling   ~ Sixty two Dollars~ ~ Forty Nine Dollars without Champagne