THIS RESTAURANT IS CLOSED The Fox Head Inn

THIS RESTAURANT IS CLOSED The Fox Head Inn Restaurant Review:

Chef Robert Ramsey has taken the worry out of deciding what to eat by offering only a five-course tasting menu in an ante-bellum country house half an hour west of downtown Richmond. What you eat is what he feels like cooking on any given night. The evening may start with a seafood trio of cold and hot salmon plus cold shrimp followed by a silky-smooth combination of butter-braised lump crab pearls in a cauliflower purée. Salad might be home-cured duck prosciutto perched atop thin strips of romaine framed by radish sprouts, snow peas, golden raisins, and pine nuts drizzled with an orange vinaigrette. Ramsey favors mixed grills as an entrée, such as medium-rare beef tenderloin, seared duck breast, and a bacon-wrapped quail breast. Dessert could be a cornucopia of in-season berries marinated in Cointreau and topped with raspberry schlag, or tartlets of chocolate-covered pecans. Other combinations include rockfish, steak, lobster, salmon, skate, scallops Provençal, duck or lamb, prepared in a variety of ways. A mood-inducing bar and three cozy dining rooms seating a maximum of 35, with beamed ceilings, fireplace with candles flickering on the mantle, dark green walls, and upholstered chairs and benches complete the scene. For diners who express displeasure with Ramsey’s selections, he’ll prepare whatever else is in the kitchen, but that’s not in the spirit of the place. Note: Ramsey grows many of his own vegetables and herbs on a nearby farm.