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Tonight’s Menu Highlights

Branzino, Quail, Local Dry-Aged NY Strip, Local Rabbit, Local Rockfish, Wild Black Trumpet Mushrooms, Ricotta Gnocchi, Pulled Pork, Local Lamb Chops, Charcuterie Plate, Sea Scallops, Crab Cakes, Artisanal Cheeses, Brussels Sprouts

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Cooking with Fresh Herbs E-Book

Cooking With Fresh Herbs

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Restaurant Week

Thank you to everyone who made Restaurant Week a success last week!

Acclaim

The chef, almost always comes out to chat, his ingredients are all local and fresh, mostly organic, and he has an excellent selection of the best Virginia wines if you want to begin your education on the local vintners.

Blogging Now

Valley Chef Showdown Photos, Round 1

2014 09 15_0340

On Monday the 15th, Tony and I participated in the first ever Valley Chef Showdown at the Historic McFarland House in Martinsburg, WV, home of chef and organizer Brad Spates. The contest is in two rounds, an elimination round and a final round. These … Read More...

Today’s Recipe

Honey-Lime Greek Yogurt Panna Cotta with Blackberries

honey-panna-cotta

I have a Chef's Tasting tonight and I developed this recipe for it. I was searching for something small, light, and refreshing enough to serve at the end of a 9-course menu, not an easy feat by any stretch. It takes full advantage of the … Read More...

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