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.
S P E C I A L E V E N T E A R L Y C L O S U R E :
OCTOBER 4th ~ Open 11am, Last Seating 2:30pm Close Promptly 4:30 pm
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
Governor’s Cup G O L D M E D A L Flight Vermentino Reserve 2023, Cabernet Franc Reserve 2017, Nebbiolo Reserve 2017, Octagon 2016, Octagon 207, Octagon 2021- 1oz 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 2022, 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 2021
FALL 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
Autumn Salad (V/GF) , Local Apples, Asian Pears, Crispy Shallots, Buttermilk Blue Cheese, Toasted Walnuts & Champagne Vinaigrette
RECOMMENDED PAIRING – VERMENTINO RESERVE
Borscht (V) Roasted Beet Soup, Raita, Malabar Spinach, Pickled Beet-Radish Salad, Housemade Croutons
RECOMMENDED PAIRING – SAUVIGNON BLANC RESERVE
Pumpkin Gnocchi(V) Crispy Sage & Taleggio Cream Sauce RECOMMENDED PAIRING – NASCENT
Pork Strozzapreti Pasta Estate Berkshire Pork Bolognese, Parmigiano Reggiano & Local Egg Pasta RECOMMENDED PAIRING – Barbera Reserve
Belair Farm Red Devon Beef Sliders* Sweet Grass Thomasville Tomme Cheese, Lettuce, Tomatoes, Caramelized Onions & House Pickles, Palladio Special Burger Sauce on Toasted Brioche Bun: RCOMMENDED PAIRING – CABERNET PETIT VERDOT RESERVE
Classic Cannoli (V) Housemade Ricotta, Candied Chestnuts, Pistachios, Chocolate Curls & Orange 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
O Y S T E R S U N D A Y D A T E S
11/16. 12/14. 1/18. 2/15. 3/15. 4/12.