ingredients. Therefore, it changes often, based on the season, the weather, and our mood. This keeps things fresh and exciting for our team and for you, our guest. Applying both traditional and progressive culinary techniques, the philosophy behind our cuisine is quite simple: Use the best ingredients possible and do only what is needed to enhance their natural flavors. We hope you enjoy your dining experience, and thank you again.


Our Farmers, Artisans and Foragers

Black Cat Apiary-Lovettsville, VA

Blue Ridge Berry Farm-Lovettsville, VA

Catoctin Coffee-Lovettsville, VA

City Harvest-Hagerstown, MD

Dog Star Farm-Lovettsville, VA

Fairbrook Farm-Lovettsville, VA

John Wolfford Farm, Lovettsville, VA

George’s Mill Artisan Cheese-Lovettsville

Long Stone Farm-Lovettsville, VA

Lucky Two Farm- Lovettsville, VA

Maryland Mushroom Co.-Frederick, MD

Nate Hackett-Lovettsville, VA

Oakland Green Farm-Lincoln, VA

Pineline Poultry Farm-Boonsboro, MD

Squire Oaks Farm-Lovettsville, VA

Sweet Fern Farm-Lovettsville, VA

Trickling Springs-Chambersburg, PA

Two Creeks Farm- Lovettsville, VA

Uncle Bill Dabney-Bloomfield, VA

Uncle Ronnie Craun-Unison, VA

Whiffletree Farm-Warrenton, VA

Please inform your server of any food allergies.

Our food is designed with thoughtful flavor combinations, we kindly request that you refrain from substitutions



Fig & Bleu Cheese Brûlée $2/Per

Mushroom & Goat Cheese Ravioli – Truffle Essence, Foraged Flowers 6


Snacking & Sharing

Barbeque Deviled Eggs – Pickled Cabbage  $1/Per

Poutine – Duck Confit, Tater Tots, Goat Cheese Curds, Pickled Red Onions   8

PEI Mussels – White Wine Butter Broth, Chili Flakes, Fresh Herbs, Toasted Focaccia 12


From The Creamery

Pimento Chèvre 10

Three Artisanal Cheeses – Marisa (La Valle, WI), Mountaineer (Galax, VA), Moody Blue (Fitchburg, WI) 16

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham    10

Burrata – Variations of Pumpkin, 25-Year Modena Balsamic 12


The Art and Craft of Preservation and Charcuterie

Pork Rinds  5

Seasonal Pickles   3

Butcher’s Board – Our Selection of House Made Charcuterie Items 18

“Liver and Onions”- Chicken Liver Pâté, Red Onion Marmalade, Toast   8


From the Garden, Pasture, and Water

Butternut Squash Bisque – Spiced Apples, Vanilla Oil   8

Soup & Sandwich – Bonne Bouche Grilled Cheese, Roasted Tomato Bisque 10


Salad of Bibb Lettuce – Onion, Bacon, Bleu Cheese, Creamy Herb Dressing    9

Tastes & Textures of Autumn   16


For Supper

Butternut Squash Risotto – Walnuts, Sage, Micro Arugula, Parmesan 24  

Chesapeake Blue Catfish – Hoppin’ John, Pickled Pepper Relish  26

Black Angus Filet of Beef Yukon Gold Mashed Potatoes, Creamy Spinach, Natural Pan Jus  42

Porchetta – Anson Mills Grits, Braised Collard Greens, Nasturtium Pesto  30



“The best cooking is that which takes into consideration the products of the season.” –Fernand Point



Jason Lage: Chef/Proprietor

Rebecca Dudley: General Manager/Proprietor

Jamie Imlah: Chef de Cuisine

Andrew Phifer: Sous Chef




*The Virginia Dept. of Health has asked that we inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness