18980 Upper Belmont Pl. Leesburg, VA 20176

703.724.5650

July Chef’s Table

July Chef’s Table

 

July’s Chef’s Table

Grilled Watermelon Salad | Scallops | Sorbet | Braised Lamb | Lemon Blueberry Tart

Did you know that every month our Executive Chef, Chris Ferrier and Cheif Wine Officer Mary Watson put on a Chef’s Table? Each Chef’s Table consists of a 4-course meal paired with hand-picked wines to enchant your taste buds. Although we normally invite VIP guests to this event we are now introducing the idea of opening this famous monthly event to the public. What makes our venue so different is that we have a 4-Star Executive Chef and Chief Wine Officer to ensure that the food and wine is high quality, delicious, all while entertaining a farm to table concept. We buy all of our items from local vendors, but what you didn’t know is that we grow select herbs and vegetables on sight right here at The National!

The first course was a grilled watermelon over arugula salad tossed in a basil and olil. The watermelon was seasonal, served seedless with Monocracy Goat Cheese and a balsamic dressing on top. This appetizer pairs well with a Northgate Viognier from Virginia, providing you with a vibrant taste of apricots and orange blossoms. The second course was Dayboat scallops with heirloom beans, a mango chutney, and sugar cane sticks on top. The scallops were perfectly seared and paired well with a King Family Chardonnay from Virginia. To tie all of the vibrant flavors together and cleanse your palette a mint and lime sorbet was served. The sorbet is the perfect cool treat for a hot summer day.

The fourth course was a braised lamb shank served with bloody butcher grits, royal trumpets, mushrooms, and local squash. The lamb was beautifully displayed, tender, juicy, and paired great with the fresh seasonal vegetables. This entree goes perfectly with a Barboursville Reserved Cabernet Franc from Virginia. Lastly, the dessert was a lemon custard with blueberry individual tartlets inside of a cookie crust. On the side was Chantilly cream and a mint leaf. The dessert paired great with Bluestone moscato from Virginia. These items are all perfect for any dinner party or meal in the summer. With vibrant flavors, fresh fruit, vegetables, and local herbs you can really elevate a dish and make it something spectacular! Stay tuned for our next Chef’s Table and our upcoming Farm to Table series, and don’t forget to eat fresh and buy local! 
 

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