Escape. Unwind. Indulge Food & Beverage Packages

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1 THE INN AT WILLOW GROVE Escape. Unwind. Indulge Food & Beverage Packages Plantation Way Orange, VA

2 Cheers! Executive Chef Jason Daniels brings his fresh and imaginitive take on contemporary American farm-totable cuisine in our 2015 Catering packages. Select from seasonal menus inspired by local produce for the freshest, most authentic flavors, and from beverage packages featuring selections from our award-winning wine list. Our Events Team will help you custom-tailor your package selections to reflect your tastes and budget to make your special day personal, memorable, and truly extraordinary. Have questions? Please inquire by ing our Events Team:

3 Stationed Food Selections Please take note, these are sample menus. Selections may change seasonally. Group A Hors D oeuvres Asparagus speared tuna Pine nut polenta with roasted peppers and toasted garlic Wild mushroom pate en baguette Chicken pastrami, zucchini kraut, Russian dressing on rye Wild rice fritter, black truffle and apple puree Tuna tartar with lime crème fraiche and banana chip Chicken and root vegetable pot pie Golden beet cannelloni with herbed goat cheese Group B Hors D oeuvres Quail eggs benedict Corn and crawfish fritters with avocado cream Lobster salad melt with dilled havarti Jumbo lump crab cake with rosemary mustard Duck confit, chili and green apple slaw spring roll Surf and Turf beef and blue crab claw, caviar butter sauce Bloody Mary shrimp seafood shooter Lobster Mai Tai with basil cream Watermelon radish wrapped beef, mango, chili, coconut tomato sauce Fois gras panna cotta Displayed items Artisan Cheese and Fruit Platter: Assorted local and international cheeses, fresh fruits, house made flat breads and dips ~ or ~ Tuscan Antipasto Platter: Pitas, assorted olives, vegetables, feta cheese, roasted red peppers and hummus Mixed green salad station, with seasonal vegetables and house made vinaigrettes Caesar Salad station with house made crouton and shaved parmesan cheese Spinach Salad station, tossed with orzo pasta, tomatoes, toasted pine nuts, parmesan cheese and blond balsamic vinaigrette Grilled Hangar Steak Carving Station: served with grilled asparagus, truffle mac n cheese, cucumber tomato salad Seared Halibut Carving Station: jicima slaw, cliantro adobo, dried corn, ancho aioli Grilled Chicken Carving Station: served with pickled peaches, fois gras mousse, black pepper biscuits, white truffle oil Sesame seared Ahi Tuna Carving Station: white bean hummus, cinnamon cured olives, roasted peppers, charred onions, feta cheese, shaved romaine, heirloom tomatoes, curried mayo Filet Pork Tenderloin Station: TNT apple compote, roasted fingerling potatoes * Char-crusted Prime Filet Carving Station: sweet potato puree and wood roasted rapini, hot scotch demi glace * Available exclusively to the Premium Package Please note that local health code ordinances do not permit our guests to remove food from our event sites.

4 Plated Food Selections Please take note, these are sample menus. Selections may change seasonally. Group A Hors D oeuvres Asparagus speared tuna Pine nut polenta with roasted peppers and toasted garlic Wild mushroom pate en baguette Chicken pastrami, zucchini kraut, Russian dressing on rye Wild rice fritter, black truffle and apple puree Tuna tartar with lime crème fraiche and banana chip Chicken and root vegetable pot pie Golden beet cannelloni with herbed goat cheese Group B Hors D oeuvres Quail eggs benedict Corn and crawfish fritters with avocado cream Lobster salad melt with dilled havarti Jumbo lump crab cake with rosemary mustard Duck confit, chili and green apple slaw spring roll Surf and Turf beef and blue crab claw, caviar butter sauce Bloody Mary shrimp seafood shooter Lobster Mai Tai with basil cream Watermelon radish-wrapped beef, mango, chili, coconut tomato sauce Fois gras panna cotta Sample Spring Menu: Crab cake, roasted garlic corn cookie, gingered cream corn Fried green tomatoes, goat cheese fondue, herb and chili oils Shrimp scampi, blood orange and fennel salad, garlic brittle White gazpacho with cucumber and dill Cheese gnocchi with balsamic grape reduction & sage cream Wedge of bibb lettuce, New England bleu, crispy shallots, Spanish olive oil & balsamic vinegar Tossed baby spinach, orzo pasta, capers, tomatoes, pine nuts, parmesan & blond balsamic Traditional Caesar salad, white anchovies, quails egg, lemon-pepper biscotti Herbed and olive oil poached sea bass served with parmesan couscous & wilted arugula Lemon seared chicken breast, fried artichoke, roasted fingerling potatoes, arugula pesto Pecan crusted lamb loin, artichoke, leek and potato au-gratin, French beans Herb crusted wild salmon, buttermilk mash, sautéed leeks & creamed corn Chicken breast stuffed with a BLT couscous, Hollandaise & garlic grilled zucchini Rootbeer braised pork tenderloin, mashed potatoes, T.N.T apple sauce, corn pudding Grilled Hangar steak, truffled mac n cheese, cucumber tomato salad * Grilled beef tenderloin, chimichurri, salt crusted baked potato & roasted vegetable *Available exclusively to the Premium Package

5 Sample Summer Menu: Fresh pork spring rolls, carrot, mint, cabbage, celery, white soy & miso sauce Shrimp, crab & octopus cocktail, tomato-ginger compote, herbed-dijon emulsion, cabbage Seared Ahi Tuna and lump crab fried milk, fried rice noodle, hot sesame oil, picked cilantro Tossed baby spinach, orzo pasta, capers, tomatoes, pine nuts, parmesan & blond balsamic Roasted beet salad, mixed field greens, lemon yogurt & beet chips Curry-seared tuna, peanut-dressed noodles, bok choy & sesame carrots Herb-crusted wild salmon, buttermilk mash, sauteed leeks & creamed corn * Grilled beef tenderloin, chimichirri, salt-crusted baked potato & roasted vegetable Chicken breast, BLT couscous, Hollandaise & garlic-grilled zucchini Seared Diver scallops & pan-roasted mussels, a stew of hominy, chorizo, cilantro & lime Sample Fall Menu: Maple-glazed turnip, seared fois gras, apricot fried pie Goat cheese gnocchi, sage cream, balsamic-grape reduction Scallion tempura fried shrimp, ponzu sauce, radish and winter melon salsa Warm spinach salad, fontina cheese, red onions, mushrooms & bacon balsamic vinaigrette Grilled Caesar salad, white anchovies, quail egg, lemon-pepper biscotti Char-crusted and roasted beef tenderloin served with parsnip puree & grilled asparagus Rootbeer-braised pork tenderloin, mashed potatoes, TNT apple sauce, corn pudding Onion-crusted halibut, butternut squash risotto, grilled escarole Rhubarb and vanilla braised Atlantic monkfish, root vegetable rossti, Savoy kale Grilled rack of lamb, five spice pear and quinoa timbale, curried yogurt, braised chard Sample Winter Menu: Rock Shrimp scampi, blood orange and fennel salad, garlic brittle Butternut squash ravioli, roasted shallot demi-glace, toasted hazelnuts Lump crab cake, paired with matchstick sweet potatoes & warm horseradish cream Cauliflower au-gratin, pearl onions, parmesan cheese, thyme, cracked pepper Roasted baby beets, Tasso ham, boiled egg, arugula & celery root vinaigrette Wild greens salad, candied pecans, red onion rings, tomatoes, carrots, cranberry vinaigrette Smoked and stuffed pork rack, crawfish, dirty rice, fried okra, gumbo sauce Herb-crusted cod, braised apple-smoked bacon, cabbage and spaetzle Seared strip steak served with boursin-stuffed potato and braised kale Pastrami-cured seared salmon, potato salad of frisse, heirloom apple & bacon balsamic Pan-seared chicken breast, cornbread, sage & fennel stuffing, dried cherry Riesling sauce Please note that local health code ordinances do not permit our guests to remove food from our event sites.