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In honor of the 250th Anniversary of Independence and an unsung cook who shaped American cuisine.

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Welcome Drink

Virginia Punch

Black tea, fresh lemon, honey, ginger, sparkling water. Served from the bowl. Cognac on the side for those who take it.

Conceived by Tonya Hopkins, The Food Griot — culinary historian and co-founder of the James Hemings Society

On Arrival

Whipped Cream Crostini

Virginia ham, pickled mustard seed. Chantilly cream — one of Hemings' direct imports from Paris

First

Snow Eggs

Poached meringue in vanilla custard. The one dish we have in Hemings' own hand, attributed to him by name at Monticello

Soup

Roasted Onion Potage

Bone broth, herb oil. Classical French soup in the style Hemings mastered under his first Paris mentor

Fish