Event Menu

Air:

Virginia Country Ham and Gruyere Palmier / Mushroom Puff Pastry Napoleon / Chicken Liver Mousse with Calvados Apples, Pickled Red Onions and Grilled Sourdough Baguette Slice / Carrot Souffle with Candied Bacon Crumbles and Parmesan Crisp

Fire:

Mescal Pork Belly/Radicchio Coleslaw/Cherry Blossom Salt/Lamb/Roasted Beets/Blueberry/Raspberries/Mint/Champagne Vinegar

Water:

Shrimp and Smoked Gouda Grits / Sweet Potato-peanut Soup / Smoked Trout Deviled Egg

 

Earth:

Virginia Artisanal Cheeses

 

 

Ether:

Dark Chocolate Mousse / Orange Chiffon Cake with Amaretto Cream and Strawberries / Chocolate Peanut Butter Pie

Wines

Rappahannock Cellars

2017 Fizzy Rosé

A Merlot base with a small dose of Viognier and Vidal, and infused with CO2 in a pressurized tank before being hand bottled to ensure just the right amount of Fizz.

 

Glen Manor Vineyards

2014 Vin Rouge

Vin Rouge (French for “red wine”) is, by design, a less-structured simpler red blend. Reflective of the beautiful variety that we are given in each season’s weather, the Vin Rouge reflects its time and place purely. Best on the table with friends and simple foods.

62% Cabernet Sauvignon, 16% Cabernet Franc, 12% Merlot, 10% Petit Verdot

 

Muse Vineyards

Erato 2018

Fermented in stainless steel, this refreshing blend is 40% Sauvignon Blanc, 19% Vidal, 19% Marsanne, 6% Muscat Petit Grains and 16% Chardonnay. .

 

Quièvremont Winery

Cabernet Franc 2015

100% estate-grown cabernet franc aged for 10 months in new French and American oak. An exemplary wine, demonstrating the character of a classic Chinon cabernet franc: notes of dark cherry, black pepper, and spice—fine and smooth with very supple tannins

 

Linden Vineyards

Vidal LH 2012

The 2012 Late Harvest Vidal is a departure from hedonism in favor of intellect: less fruit, more botrytis and complexity. Lower sugar, but more persistence in the finish. 100% Vidal, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The wine fermented slowly in old French oak and becomes more honeyed with age.

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