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.

January 21 - 24, 2026

Maine Diver Scallop

tandoori spice / salt roasted celeriac /

yogurt cream / burnt chive oil

Truffled Leek Soup

fresno chiles / virginia périgord winter truffle /

meadow creek galax cheese gougère

Ravioli del Plin

guinea fowl confit / caramelized onion /

roasted koginut squash crema

A5 Japanese Wagyu

vincotto / purple sweet potato purée /

gochujang & nori butter

Rum & Cake

panettone gelato / orange - rum anglaise /

blood orange sherbet / coffee meringue

...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.