Restaurant

Regardless of the season, you will experience exquisite local, organic cuisine that will excite the palate and nourish the soul. A tranquil setting, inspired by nature, the restaurant presents a venue with a breathtaking view and natural setting overlooking the Potomac River. Menus change monthly with daily changes as fresh produce becomes available.

The chef adapts his menu, Origins, Destination, Brunch with the seasons. Fresh from our fields, organic and local ingredients take center stage on the menu. Our culinary concept is best described as American with the creativity of the chef’s imagination. Simply prepared, in season and presented with understanding and commitment that allows our guests to experience flavors that harmonize and balance.

A vegetarian menu is always available. Please let us know of any dietary needs, as we are happy to accommodate advanced requests.

Executive Chef Christopher Edwards

Chris Edwards passionate drive and undeniable focus on technique and flavor define his cuisine. After attending Johnson and Wales in Charleston, SC, he had the opportunity to work with Michael Kramer, McCrady’s, Ferran Adria, Restaurant El Bulli, Spain and Fabio Trabocchi, Maestro and Fiamma.

Chris creates outstanding and flavorful dishes for his guests, using local, seasonal organic ingredients. Inspired by the bounty of the farm, he has a passion for organic ingredients and imaginative interpretations. Clear presentation of the ingredients, with artistic flourish, allows the diner to experience flavors reflected by the organic offerings of Patowmack Farm and other local producers.

The flavor of every dish improves by the freshness of the ingredients and allows the chef to connect intimately with the food he prepares. Chris' innovative and skillfully executed dishes deliver intelligent compositions with engaging and inspiring flavors while following the lead of nature, being ever mindful of the environment, by sourcing the highest quality local, seasonal, organic ingredients.

Chris' commitment to the community and his support of small local businesses is evident in every aspect of his culinary journey. He established the Loudoun Chefs Collaborative joining chefs, farmer and wineries together hosting special events that give 100% of the proceeds back to a chosen charity. He continues his work with the Farm to Fork Loudoun project, launched in July 2011 as a co-chair of the culinary committee and he has participated in many regional fundraisers throughout the Metropolitan region. He is a three-time guest chef at the James Beard Foundation and a recipient of the Culinary Restaurant of the year from Santé Magazine.

Hours of Dining

Thursday - Saturday
Reservation 5:30 pm – 9:00 pm