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