W.B. Lanham & Company has an unparalleled reputation for excellence and innovation. Fresh ingredients, time honored techniques, and years of experience allow us to create menus with the finest American, European and ethnic cuisine. Our team works diligently to create a custom menu for each event according to the season and your personal taste. Below are a selection of sample menus. -Alchohol Free Beverage Station -Bennedum Foundation Board of Directors Menu -Department of Justice Summer Lunch Menu -Seated Dinner at Glenview Mansion -Spring Dinner for the Young Presidents Organization 2008 Menu Selections We respect the advancements and achievements of the American Gourmand. Our menues are in no way limited to theses suggestinos but rather are a representation of our "style´ of offereings. We are great supporters of the SLOW FOOD MOVEMENT and LOCALLLY PRODUCED FOODS WITH A FACE. We strive to use locally produced ingredients at every step of our operation and are thrilled to work with you on Seasonal Menues featuring locally produced comestibles offered in season. Butlered Hors d´ oeuvres Tartlets Quail breasts and Baby Leeks Decatur House Crabmeat Five Onion with balsamic glaze Fiddlehead Ferns Paul´s fresh Mozzarella and Buffalo Bolognese Trout Rillette Black Diamond rye crouton with both smoked and fresh Allegheny trout, fresh chives House-made Rustic Potato Bread Toasts featuring Quail Creek Farms Angus Sirloin Morel and Fontina Crostini Firefly Farms chevre au bleu mousse and Walnut Pesto Panini Surry Ham and Gruyere Crispy Potato Pancakes and Quail Creek Farm´s freshly made applesauce Caramelized Onion and Wild Ramp Galette Beggar´s Purses with our own Swiss Chard and lamb ragout Aroborio Croquettes featuring Blue Ridge dairy smoked mozzarella Miniature Lower Bay Crabcakes on homemade brioche with Lulu's Aioli Fresh Ginger Chicken Breast Satay with spicy Tidewater peanut sauce Summer Rolls with smoked mountain trout, horseradish and pea tendrils Cider Poached Lady Apples featuring Cedarbrook Farm pork and Applejack Fried Green Tomatoes with crabmeat remoulade Soups see also Soups at quailcreekfarm.com Spring Pea Soup with morel cream Spring Pea Fondu with Crabmeat and baby pea tendrils Seafood or Tomato Madrilene, Caponata Crostini with seasonal garnish Duck Consomme Bayou Red Bean Puree with claret and rice Consomme Quail Creek Farm Game birds, turnip, and swiss chard Seafood Minestrone Yellow Tomato Gazpacho with creme fraiche Essence of Tomato and Fennel, Colorful Tomato Brunoise Chilled Cranshaw Melon with Lobster Chilled Pear, Cheese Straws and fresh Spearmint Garni Potato, Leek Soup with chives Chilled Red Plum Soup with reisling Waterress Puree served Chilled with fresh tuna tartare Chilled Sorrel Soup with baby spinach and Keswick Farm´s Dragons Breath cheese mousse Salads Sand Hill Farm Asparagus Salad with lemon oil vinaigrette, stuffed egg, and parmesan toast Frisee, Pears, Roasted Walnuts and Stilton, Sherry Wine and Grapeseed Vinaigrette Eli´s French Beans with Wallace Edwards Bacon creamer potatoes and roasted garlic vinaigrette fried leek julienne Field Greens a tangle of fresh herbs, French vinaigrette Baby Arugula Salad shaved parmesan, proscuitto and pickled white asparagus Quail Creek Farms Mozzarella en carroza garnished with roasted red peppers, red onions, capers and white anchovy, frisee A Salad of Baby Romaine, Pancetta, Blue Ridge Dairy´s fresh Mozzarelle, Sundried Tomato and Basil infused Olive Oil Vinaigrette Baby Bok Choy Tylers gourmet microgreens, seared Tuna loin, tomato brunoise, dressed with wasabi and lemon oil Baby Tatsoi and Citrus Salad pommegranate and champagne vinegar, seasonal greens du chef Entree Suggestions Wild Chesapeake Bay Rockfish with Spring Pea Fondu and chervil or Red wine, tomatoes and basil English Lamb Chop curried cous cous, baby zuchini, and toasted pompadum Blue Ridge Valley Lamb two ways fresh thyme braised goujons and medium rare loin medallions, potato gnocchi, bacon, and pencil grass Mignons of Beef Quail Creek Farm beef tenderloin medallion served with a wild mushroom stuffed quail. Wilted dandelion greens. Duck Confit wilted baby spinach & fennel, Sauce dijonaisse Roulades of Allegheny Mountain Trout Sun dried tomato naige. Crawfish tails and bay scallop garni Striped Bass, Riesling Court Boullion fresh bay leaf, celeriac, fennel and baby bok choy Swordfish Kebabs Avgolemeno Cous cous Chorizo and Kale stuffed Pork Loin tomato Bordelaise Fire Roasted Baron of Local Lamb atop a gratin of eggplant, tomato, and chevre gratin Lamb Rounds with fennel and artichoke Tatziki Fresh and Smoked Canadian Sturgeon with Cucumbers and its own caviar. Spinach agnolotti en brodo