Mushroom Sauce for Roast Beef 2 C. good red wine of choice 1 T. butter pinch dried thyme 1 clove garlic 1 T. olive oil 1 C. fresh Portabella mushrooms dash cold water 1 C. demiglace (or 2 C. beef stock) 2 fresh shallots (roasted and sliced) 1 heaping Tblsp. cornstarch fresh ground pepper to taste In a small cup mix cornstarch and cold water until smooth. Set aside. In a saucepan heat olive oil almost to smoking, take off heat, add mushrooms,shallots and garlic and return to burner at med-high and cook 5 min. until transparent. Deglaze roasting pan with red wine, transfer to saucepan, add thyme and reduce mixture by at least half. Add demiglace (or beef stock) and allow to reduce slowly until smooth and viscous, then thicken by adding small amounts of wet cornstarch mix while stirring gently and add ground pepper to taste. Allow to simmer 8-10 minutes while stirring over very low heat until ready to serve.

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Thirteen lodging rooms and suites with fireplaces and private baths (eight with Jacuzzis). B&B rates from $195 to $350 per couple (includes wine and snacks on arrival, pre-dinner wine reception, and full country breakfast-in-bed or in the dining room). Prie fixe four course candlelight dinners are available weekends and most weekdays at $49 per person (plus optional wine, staff gratuities, and 7% VA sales and lodging taxes are not included). Two night minimum stays are usually required for Saturdays and holidays. Single night reservations are OK all other days. Special rates are available for small conferences and Garden Wedding Receptions for up to 200 persons.

Additional dinner guests are always welcome to join us for our four course prie-fixe dinner at $49 per person (served Sun to Thurs at 7 PM, Fri and Sat at 8 PM. Our prie-fixe dinner includes our complimentary wine reception one-half hour prior and complete four course dinner with dessert. Additional wine with dinner,staff gratuities, and 5% sales tax are not included.