The following menus feature Native American and other traditional foods, many presented in ways appealing to modern connoiseurs. All courses spotlight Virginia wines.

Strolling Reception
Friday, April 20, 2007, Owens Banquet Hall, 6:00 p.m.

Appetizer Display
New River Valley Artisan Cheese Display
Sausage- and Cornbread-Stuffed Mushrooms
Baked Artichoke Dip with Gourmet Crackers
Apple Walnut Salad with Maytag Blue Cheese and Buttermilk Dressing

Carving Station
Chef-Carved Edwards Tender Smoked Virginia Ham
Served with Flakey Mini Biscuits
Stone-Ground Mustard, Softened Butter

Eastern Shore Display
Pecan-Encrusted Trout
Lemon Caper Beurre Blanc

Breaded Oyster
Petite Rolls with Remoulade, Shredded Lettuce, and Tomato

Hearth-Roasted Red Potatoes
Surry County Green Beans with Peanuts

Sweets Table
Sweet Potato Pie
Bourbon Pecan Pie
Red Velvet Cake

Reception and Served-Plate Dinner
Saturday, April 21, 2007, Owens Banquet Hall, 6:30 p.m.

Reception
Chicken Liver Paté Canapé
Skewered Melon Ball and Country Ham
Seafood Louis Cherry Tomatoes

Appetizer
Panned Oysters
Sauce of Fresh Herbs, Butter, and Wine Indicative of Era
Johnny Cakes
Virginia Ham

Salad
Bouquet of Indian Harvest Vegetables
Cucumber Cup Cascading with Marinated Native American Vegetables

Entree
Rotisserie Roasted Quail
Morel-Studded Wild Rice Filling
Sweet Potato Hash with Trace of Hickory Smoked Pork
Bing Cherry and Cranberry Chutney
Seasoned Asparagus Bundles
Hunter Style Jus Lie

Vegetarian/ Vegan Entree
Roasted Portobello Mushroom
Morel-Studded Wild Rice Filling
Sweet Potato Hash
Bing Cherry and Cranberry Chutney
Seasoned Asparagus Bundles
Balsamic Reduction

Dessert
Cinnamon Apple Tart
Maple Ice Cream

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