Upcoming Events

Thomas Jefferson had a love affair with all things French, including the food. Chef Joe Scully and Executive Chef David Van Tassel are using the Monticello cookbook for inspiration, and pairing each course with Steve Pignatiello's Burgundy wines. Reception begins at 6:30 pm and dinner at 7. We hope you'll join us. Hors d’oeuvres: Corn Bread with Virginia Ham Okra Soup “Shooters” Baby Lamb (Mutton) Chops with Mushroom “Catsup” Croquettes of Roasted Veal Wine: Joillot NV Crémant de Bourgogne Rosé…