In the Library, selected wines are offered in flights ranging $30.00-$90.00 to accompany your wine, Cheese, Charcuterie and a changing “Trattoria-style” menu, by Chef Michael Clough, is offered daily 11am-4pm.
The Library’s Tasting List changes periodically, always to afford a diversified exposure to our varietal range in white wines and in reds, but always including Octagon, Paxxito and older distinguished vintages of more limited supply.
FLIGHTS OFFERED
Classic: 6 Wines – 1 oz ea
Sparkling: Cuvee 1814 Brut NV, Cuvee 1814 Brut Rose NV, Blanc de Noirs- 2.5 ounces ea
OCTAGON Vertical : Vintages 2016, 2017, 2018, 2020- 1 oz ea
G o v e r n o r’ s C u p GOLD MEDAL F l i g h t Vermentino Reserve 2023, Cabernet Franc Reserve 2017, Nebbiolo Reserve 2017 Nebbiolo Reserve 2021, Octagon 2017, Octagon 2021 – 1 oz ea
TASTING THIS MONTH
Sparkling: Cuvee 1814 Brut NV, Cuvee 1814 Brut Rose NV, Blanc de Noirs
White: Sauvignon Blanc Reserve 2023, Sauvignon Blanc Reserve 2016, Vermentino Reserve 2023, Viognier Reserve 2023, Viognier 2015, Fiano Reserve 2022, Nascent 2020, Allegrante Rose 2022
Red: Barbera Reserve 2023, Cabernet Franc Reserve 2022, Goodlow Mountain Cabernet Franc 2019 Nebbiolo Reserve 2021, Nebbiolo Reserve 2011, Petit Verdot Reserve 2019, Merlot Reserve 2017, Cabernet Sauvignon Reserve 2021, Cabernet Sauvignon Reserve 2013, Cabernet Sauvignon 2007, Octagon 2020, Octagon 2016, Octagon 2008, Octagon 40th Anniversary Edition
Dessert: Phileo NV, Paxxito 2019
SUMMER MENU – Available Daily 11am-4pm, Menu items are subject to change without notice
Stuzzichino del Giorno* Chef Mike’s Selection of Daily Appetizer : RECOMMENDED PAIRING – BRUT
Heirloom Salad (V/GF) , Heirloom Cherry Tomatoes, Local Mesclun Greens, Chef Garden Basil-Pinenut Pesto, Mozzarella, Pickled Red Onions, Allegrante Viniagrette & Balsamic Reduction RECOMMENDED PAIRING – ALLEGRANTE ROSÉ
Corn Gazpacho (GF/DF/VG) Tomatoes, Peppers & Basil RECOMMENDED PAIRING – VIOGNIER RESERVE
Summer Vegetarian Pasta (V) Trofie Pasta Tossed with Chef Garden Genovese Basil-Pinenut Pesto, Green Beans, Cherry Tomatoes, Potatoes & Pecorino RECOMMENDED PAIRING – VERMENTINO RESERVE
Pork Tagliatelle Pasta Estate Berkshire Pork Bolognese, Parmigiano Reggiano & Local Egg Pasta RECOMMENDED PAIRING – OCTAGON
Local Prime Beef Sliders* Thomasville Tomme Cheese, Lettuce, Vine Ripened Tomatoes, Caramelized Onions & House Pickles, Palladio Special Burger Sauce on Toasted Brioche Bun: RCOMMENDED PAIRING – CABERNET SAIVIGNON RESERVE
Peach Upside-Down Cake (V) Salted Caramel & Candied Pecans: RECOMMENDED PAIRING – PHILEO
– By Executive Chef Michael Clough –
V = VEGETARIAN, GF = GLUTEN FREE, DF = DAIRY FREE, VG=Vegan
In accordance with the Virginia Department of Health, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness