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.
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
Luca’s Choice: Viognier Reserve 2016 Cabernet Sauvignon 2007 Octagon 2016 (Top 100 Wines in America) 93 pts James Suckling.com Octagon 40th Anniversary Edition – 2 oz ea
TASTING THIS MONTH
Sparkling: Cuvee 1814 Brut NV, Cuvee 1814 Brut Rose NV, Blanc de Noirs
White: Sauvignon Blanc Reserve 2022, Sauvignon Blanc Reserve 2015, Vermentino Reserve 2023, Viognier Reserve 2023, Viognier 2016, Fiano Reserve 2022, Nascent 2020, Allegrante Rose 2022
Red: Barbera Reserve 2022, Cabernet Franc Reserve 2022, Goodlow Mountain Cabernet Franc 2019 Nebbiolo Reserve 2021, 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 2019
WINTER 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
Winter Salad (V/GF) Lacinato Kale & Quinoa Salad, Pickled Onions, Roasted Carrots, Cranberries, Almonds & Granny Smith Apples RECOMMENDED PAIRING – ALLEGRANTE ROSÉ
Beef Pot Roast Soup Braised Boneless Short Rib, Winter Root Vegetables, Portabella Mushrooms & Herb Dumplings RECOMMENDED PAIRING – CABERNET FRANC RESERVE
Vegetarian Tortellini (V) House Made Roasted Butternut Squash-Amaretto Cookie Tortellini, Parmigiano Reggiano, Crispy Sage, Pumpkin Seed & Brown Butter Sauce RECOMMENDED PAIRING – VIOGNIER RESERVE
Vegetarian Lasagna (V) House Made, Local Egg Pasta, Spinach, Root Vegetables, House Made Ricotta & Seasonal Mushrooms, Parmigiano Reggiano Bechamel RECOMMENDED PAIRING SANGIOVESE TOSCANA
Belair Farm, VA Red Devon Beef Sliders* Thomasville Tomme Cheese, Lettuce, Vine Ripened Tomatoes, Caramelized Onions & House Pickles, Palladio Special Burger Sauce on Toasted Brioche Bun RECOMMENDED PAIRING – NEBBIOLO RESERVE OR CABERNET SAUVIGNON RESERVE
Galup Panettone Bread Pudding (V) Candied Citrus & Toasted Hazelnuts, Madagascar Vanilla Bean Creme Anglaise: RECOMMENDED PAIRING – PAXXITO
– By Executive Chef Michael Clough –
V = VEGETARIAN, GF = GLUTEN FREE, DF = DAIRY FREE
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