Tonight’s Menu Highlights
Lamb, Morel Mushrooms, Moulard Duck, Local Pea Shoots, Stone Bass, Sea Scallops, Heirloom Pork, House-Made Charcuterie, Crab Cakes, Artisanal Cheeses, Brussels Sprouts, Local Angus BeefRead More...
Reminder that we close each year during the Apple Blossom Festival. This year, we are closed April 26-30.
The food is so wonderful and beautifully presented you feel like you a queen in a castle. The staff are wonderful and accomodating and the chef is friendly as well.
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.
Ed, the Chef, is a gourmet — so you bend to what he wants to prepare when you’re there. Fortunately, he is a first rate chef.
The Chef’s tasting menu will absolutely astound you with the flavors, and every course builds on the previous one. A meal that starts out astoundingly great just gets better and better. Highly recommended.
I don't think most chefs realize how much we depend on the crutches of butter, cream, and cheese to pull off our menus. Dairy is a quick way to smooth out and enrich sauces, to convey mouthfeel, and to make guests feel comforted. I know that I don't … Read More...
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...