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Tonight’s Menu Highlights

Cape Cod Mussels, Pastured Veal, Quail, Wild Boar Sausage, Atlantic Cod, Sea Scallops, Heirloom Pork, Hedgehog Mushrooms, House-Made Charcuterie, Crab Cakes, Artisanal Cheeses, Brussels Sprouts, Local Angus Beef

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Cooking with Fresh Herbs E-Book

Cooking With Fresh Herbs

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Valentine’s Day 2016

We are full both Saturday and Sunday.

Acclaim

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.

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Crutches and Vegetables: A Vegan Tasting

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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...

Today’s Recipe

Honey-Lime Greek Yogurt Panna Cotta with Blackberries

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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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