September 20, 2018                           7:00pm

Have you ever tried a wine made from Gruner Veltliner—a sparkling one?  How about Rotgipfler or Blaufrankisch?  Did you know that Austria makes unbelievable Riesling that is not sweet?  For many, the wines of Austria are lesser known, which is a shame as they offer high quality, great value and are wonderful accompaniments to cuisine.  Joins us and Importer and Austrian wine expert Klaus Wittauer as he presents a range of wines and helps educate on what makes Austria such a unique and special place for wine.  

Reserve your place at the table here:

F I E L D  &  M A I N

Welcomes Klaus Wittier of KW Selection

September 20, 2018

To Begin

Gruner Veltliner Sekt, STEININGER, Austria, Brut, 2015

 First Course

Squid & Scallop Seviche with Ground Cherries

Riesling Smaragd, TEGERNSEERHOF, Steinertal, Wachau, Austria, 2016

 Second Course

Pork & Mushroom Sausage with Grilled Cabbage & Lemon Mustard

Rotgipfler, HEINRICH HARTL, Thermenregion, Austria, 2016

 Third Course

Nasturium Tacos with Cumin & Coriander Spiced Beets

Blaufrankish, Kekfrankos Rose, JALTIS, Austria, 2017

 Fourth Course

Duck Confit with Cumin, Brioche, Tart Cherry & Arugula 

Syrah-Merlot-Zweigelt, LEO HILLINGER, “HILLSIDE”, Austria, 2015

Fifth Course

Braised Beef Cheek with Charred Tomato Sauce & Smoked Mashed Potato

Blaufrankish, ANTON BAUER, Wagram, Austria, 2013

To Finish

Poached Seckel Pear Stuffed with Marzipan on Almond Cake with Sultanas

Pinot Blanc Beerenauslese, STEINDORFER, “Cuvee Klaus”, Austria, 2015

Dinner on the Farm

                       September 15, 2018                               3:00pm



Field and Main Restaurant's Chef and, Woodfire Specialist, Anthony Nelson                                                                                                          with
Holly and Bill Martin, Martin's Farms VA, The Plains, VA
Slater Run Vineyard, Upperville, VA

Guests will enjoy a Festive outdoor dinner with classic views of the Virginia countryside. You will learn the history of the farm and experience an ASADO Style dinner, while meeting Chef Nelson, the farmers and the vintners.

Since 1975, Bill and Holly Martin have raised their own herd of Angus, and have carefully selected the breeding to ensure an amazing beef
product. In 2012 The Martins added Lamb to their farm, focusing on breeding for a larger loin eye as well as a focus on flavor. Martin's Farm is delighted to co-host this dinner with Field and Main Restaurant. Located on the grounds of an historic Virginia farm with sweeping views
of the Virginia Piedmont, this casual gathering will feature Whole lamb and Primal Beef cuts cooked over Open wood fire, as well as local farm produce. 

Wines from Award Winning Slater’s Run Vineyard
will be featured and poured. The evening will end fireside (Weather permitting). 

Rain Date Sept. 16, 2018