Thank you for joining us.  Before you begin your meal, there are a few things we would like to share with you about our restaurant.

Our menu is created using seasonal and local 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 Tree & Berry – Lovettsville, VA

City Harvest – Hagerstown, MD

Fairbrook Farm – Lovettsville, VA


George’s Mill Cheese – Lovettsville, VA

Lydia’s Fields – Purcellville, VA

Old Welbourne Farm – Middleburg, VA

Moutoux Orchard – Purcellville, VA

Orr Orchard – Winchester, VA

Squire Oaks Farm – Lovettsville, VA

Sweet Fern Farm – Lovettsville, VA

School Hill Garden – 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



Snacking & Sharing


Cocktail Nuts – Slightly Sweet, Slightly Spicy  4
Deviled Eggs –
Dijon Mustard, Fresh Herbs, House Bacon, Olive Oil   $1/Per

Mac and Cheese – Aged Cheddar, Mozzarella, House Smoked Ham    9

Pork Belly Steam Bun – Preserved Peach, Local Honey, Peanuts  $8/Per



Marinated Olives – Preserved Garlic, Peppadew Peppers, Fresh Herbs   9

Butcher’s Board – A Selection of House Made Charcuterie Items   22

Artisanal Cheese – Local Honey, House Preserves   20

Chicken Liver Pâté Red Onion Marmalade, Schmaltz, Toasted Bread   12 

First Course Selections

Salad of Bibb Lettuce – Shaved Onion, Lardon, Bleu Cheese, Creamy Herb Dressing   10

Salad of Summer Greens – Preserved Apples, Pickled Beets, Goat Cheese, Walnuts, Tarragon Vinaigrette   11

Chilled Cucumber & Avocado Soup – Crème Fraîche, Chives, Lemon, Single Origin Olive Oil   14

Black Cayuga Egg – Crispy Potato Nest, Muscovy Duck Ham, Szechuan Peppercorn, Pickled Ginger, Sherry Vinegar  12


Dinner Selections

George’s Mill Farm Goat Cheese Gnocchi – Roasted Shiitake Mushrooms, Pesto, 12 Month Tomme   32

Rockfish – Summer Vegetable “Ratatouille”, Arugula, Lemon, Parsley   36

Berkshire Pork – Anson Mill Grits, Summer Greens, Preserved Garlic, Natural Pan Jus   32
Old Welbourne Farm Beef Tenderloin –
Yukon Gold Potato Puree, Walla Walla Onion Confit, Creamy Spinach   48



In addition to our á la carte dining options, we offer full catering services for both on and off-site parties of any size.                                                                                   If you are interested in having us cater your next event, please inquire with your server and our catering manager will contact you shortly.


“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



*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