It’s the second most important question on everyone’s minds heading into UVA graduation weekend: “Where should we eat?”
The most important question, of course, is “Will it rain?” But a soggy walk down the Lawn can’t ruin your weekend if you’re looking forward to a fabulous graduation dinner.
With that in mind, we invite you to join us in historic Downtown Charlottesville for a graduation dinner you’ll remember for years to come. Click here to see Chef Curtis Shaver’s menu for May 19-21, 2017. Below, Curtis shares the inside story on two of his favorite menu items.
Housemade gnocchi with local Caromont chevre is “a classic favorite of ours,” Curtis says. “It comes out so simple and so delicious… the flavor and texture are outstanding.”
Although gnocchi are commonly made with potato – resembling tiny dumplings – this recipe yields fantastically light little morsels with just flour and semolina, egg yolk, chevre, and parmesan.
“With the early peas and asparagus, this dish screams spring,” Curtis says. Virginia country ham and parmesan cream sauce flirt with a pasta carbonara flavor profile. The dish is crowned with local egg yolks, house cured in salt and sugar. Buon appetito!
Shenandoah Valley Organic Chicken French, Sherry Mushroom Caper Sauce, Sautéed Broccolini, Orzo Risotto
Italian-American immigrants originally brought this recipe to upstate New York as veal francese (pan fried veal in a French-style sauce). “I wanted to go back to my roots,” Curtis says. “This is food I grew up eating and cooking.”
The key to Chicken French is a rich, buttery wine sauce. Curtis and his team will sauté local Sharondale Farm mushrooms with shallots and garlic, then add sherry and chicken jus. After reducing the sauce to perfection, the finishing touches of butter and capers go in.
This dish features local organic chicken from Shenandoah Valley Organic in Harrisonburg, VA. The chicken breast is pan fried with a light flour-and-egg batter.
Curtis likes to use risotto-style cooking with a variety of grains, and orzo risotto is his team’s latest inspiration. “It’s a tiny pasta that’s shaped like rice; that’s where we got the idea,” he says. By gradually stirring in stock as the risotto cooks – and stirring, and stirring – the starches in the grain are released, making the sauce creamy and velvety.
Broccolini, cooked lightly with garlic and lemon to retain a bit of crunch, adds color and texture to complete the dish.
Book Online Now for UVA Graduation Weekend 2017
To reserve your table online, please click here. Our manager will call to confirm your dinner reservation. Lunch reservations are also available.
The fixed price, four course dinner menu is $65 per person, not including beverages, tax, and gratuity. A non-refundable $100 deposit is required for each table. Your deposit payment will be applied toward your bill.
Please call the manager with questions at (434) 295-6649. We look forward to serving you!
Graduation Weekend Hours
Friday, May 20 – lunch 11:30am-2pm – dinner 5pm-9:30pm
Saturday, May 21 – lunch 11am-1:30pm – dinner 4pm-9:30pm
Sunday, May 22 – lunch 11am-1:30pm – dinner 4pm-9:30pm