3-Course Prix Fixe Menu to Showcase the Best of Virginia Featuring Products & Beverages From Over a Dozen Celebrated Farms, Farmers, Artisans, Distilleries, Breweries, Wineries & More
Commemorating the thriving and talented culinary community throughout the Commonwealth state and paying homage to some of Virginia’s most celebrated farmers, artisans, distilleries, breweries, and wineries, 2941 Restaurant has announced that they will be welcoming guests on Sunday, September 11th for the first ever ‘Taste of Virginia’ dinner. Priced at $60 per person with seatings available from 5:00PM to 8:30PM.
‘Taste of Virginia’ will feature a 3-course prix fixe menu infused with some of the most celebrated ingredients and products from local artisans from the great state of Virginia including award-winning spirits from Catoctin Creek Distillery, Rappahannock Oyster Company, local brews from award-winning Port City Brewing Company, wines from RdV Vineyards, F.J. Medina & Sons Farm, TrueFarms, Caromont Farm, Parker Farms, Rock Hill Honey Bee Farms, New Frontier Bison, and EcoFriendly Foods, just to highlight a few. Executive Chef Bertrand Chemel, Pastry Chef Caitlin Dysart and team are excited to be sharing a stunning seasonal 3-course prix fixe menu featuring a wide variety of sweet and savory dishes highlighting some of their favorite products from Virginia.
‘Taste of Virginia’ dinner menu highlights include: New Frontier Bison Carpaccio with truffle vinaigrette and Parmesan, F.J. Medina Farm Heirloom Tomato Salad with Rock Hill Honey Bee Farm’s honey bee jam, Caromont Farm’s farmstead chèvre, and arugula, Rappahannock Oysters Tasting with mignonette, ceviche, baked & fried, Ecofriendly Food Baby Lamb wood fire roasted & stuffed baby lamb, rosemary baked potato, natural jus, and Parker Farms corn including corn ice cream, cantaloupe melon, 2941 hot peppers, and basil, just to highlight a few. And for a sweet late summer-inspired finish, guests will have the opportunity to enjoy one of four dessert selections created by award-winning Pastry Chef Caitlin Dysart including Nectarine Upside-Down Cake with cornmeal cake, and honey ice cream, Ricotta Fritters with summer Rambo apples, lemon zest, ricotta sorbet, Chocolate Pot de Crème with blackberry compote, and crème fraiche, and Caramel Peanut Tart with smoked vanilla ice cream, and raspberry coulis.
LINK TO 3-COURSE PRIX FIXE ‘TASTE OF VIRGINIA’ DINNER MENU:
2941 Fairview Park Drive, Falls Church, VA 22042
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