Our Menu

Our menu changes from week-to-week as our local farms and foragers ebb and flow with the seasons. Some ingredients may vary, so this menu could evolve a bit as well.

December 10 - 13, 2025

Maine Diver Scallop Mi-Cuit

compressed black radish / miso & uni crème /

finger limes / key lime ladolemono

Caramelized Sunchoke Soup

smoked apple pistou / frizzled leeks /

roasted pecans / salt cured foie gras

Spaghetti alla Chitarra

shenandoah valley pulled lamb / garleek purée /

cave aged buttermilk basque

Guinea Hen Ballotine

hearth roasted puntarella / oxtail marmalade /

goatwood gardens black walnut emulsion

Treacle Pudding

candied ginger / orange spiced crème anglaise /

red currant swirled vanilla custard

...plus a few surprises!

Dietary Restrictions: We’re able to accommodate some dietary restrictions and allergies, including gluten intolerance, but keep in mind that our small kitchen is not gluten-free or free of any other potential food allergens such as nuts or shellfish. At this time we do not offer a dairy-free, egg-free, sugar-free, allium-free, or vegan menu option. If you have multiple restrictions or life-threatening allergies, please contact us by email or at (540) 987-5105 before booking your table.

Also, be sure to specify the dietary restrictions (if any) of everyone in your party when booking your table. Last minute menu changes are extremely difficult and we’d hate for anyone to miss out.