Spring Dinner 2013
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
Allder School Berry Farm-Purcellville, VA
Bay Haven Farm-Round Hill, VA
Burnleigh Farm- Middleburg, VA
Cherry Glen Farm-Boyds MD
Cooper Penny Farm-Hanover, MD
Dog Star Farm- Lovettsville, VA
Endless Summer Harvest- Purcellville, VA
Faith Like a Mustard Seed- Lucketts, VA
Happy Cock Farm-Lovettsville, VA
High Water Farm-Lovettsville, VA
Kerry Springs Farm-Lovettsville, VA
Lilly’s Garden-Purcellville, VA
Michelle Wilson-Lovettsville, VA
Milcreek Farm-Lovettsville, VA
Oakland Green Farm-Lincoln, VA
Onyx Hill Farm-Purcellville, VA
Pineline Farm-Boonsboro, MD
Quarter Branch Farm-Lovettsville, VA
Ronnie Craun-Unison, VA
Shawn Story-Lovettsville, VA
Silcott Springs Farm- Purcellville, VA
Spring House Farm-Lovettsville, VA
Squire Oaks Farm-Lovettsville, VA
Tiny Acre Farm-Unison, VA
“Wild” Bill Marable-Lovettsville, VA
Wildwood’s Hickory Syrup-Berryville, VA
William “Uncle Bill” Dabney-Bloomfield, VA
Snacking and Sharing
Warm Marinated Olives, Rosemary, Garlic, Peppadew Peppers 6
Deviled Eggs, Wasabi, Radish, Fresh Herbs 5
Foie Gras Butter and Toast, Blueberry-Apricot Preserves 7
Artisanal Cheese Board, House Made Pimento, Coupole (Vermont Goat), Caveman Bleu (Oregon Cow) 16
“Chips and Dip”, Radishes, Creamy Herb Dressing 5
First Course
Soup of the Day, Composed and Priced Daily
Salad of Bibb Lettuce, House Smoked Bacon, Shaved Red Onions, Maytag Blue Cheese, Creamy Herb Dressing 8
Chilled Crab Salad, Lime Vinaigrette, Avocado, Radish, Petite Greens 12
Mac and Cheese, Gruyere, Cheddar, Asiago, Country Ham, Rigatoni, Fresh Herbs 8
Pork Belly Wraps, Bibb Lettuce, Thai Chili Sauce, Crushed Peanuts, Pickled Vegetables 10
Main Course
Halibut with Spring Onions, New Potatoes, Onion Confit, Ramp Salsa Verde 33
Frog Legs, Risotto, Pea Tendrils, Mint, Parsley, Lemon-Butter Emulsion 26
Spring Mushrooms, Toasted Farro, Asparagus, Ramps, Fresh Herbs, Parmesan Cheese 20
Pork Tenderloin, John Haulk Yellow Corn Grits, House Smoked Bacon, Wilted Spring Greens, Pickled Fennel, Natural Pan Jus 24
Braised Lamb, Fettuccini Pasta, Fresh Herbs, Parmesan Cheese, Pine Nuts, Petite Greens 26
Angus Filet*, Creamy Spinach, Yukon Gold Mashed Potatoes, Natural Pan Jus 30
Please inform your server of any food allergies.
Our food is designed with thoughtful flavor combinations, we kindly request that you refrain from substitutions.
Jason Lage: Chef/Proprietor
Rebecca Dudley: General Manager/Proprietor
Jason Brusky: Chef d’Cuisine
Jamie Imlah: Sous Chef
