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.

March 29 - April 1, 2023

Hearth Fired White Asparagus

focaccia crumble / sauce gribiche /

grated bottarga / siberian supreme caviar

Ramp Vichyssoise

spring herb pistou / smoked diver scallop /

cured beeloved acres duck egg yolk

Fava Bean Sacchettini

sheep's milk ricotta / crispy guanciale /

chorizo butter / baked ricotta salata

Shenandoah Valley Lamb Belly

parsnip fondant / royal trumpet mushroom /

stinging nettle stuffing / lobster roe & leek butter

Yeaster Sundae

rhubarb rum compote / toasted almond cake /

yeasty gelato / lemon thyme whip

...plus a few surprises!

Dietary Restrictions: We’re able to accommodate most 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 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.