Nourish the soul and excite the palate
Earth-to-table cuisine using our fields as the chef’s pantry.
Our Fields are the Chef’s Pantry
As one of the first farm restaurants in the U.S., we have always respected where our food is sourced. Our goal is to nourish our community and our environment with a sustainable system; promote education about what we consume; and serve the freshest food from our farm along with other local ingredients. We encourage earth to table, using our fields as the chef’s pantry. The cuisine and atmosphere are the focus of every guest’s visit. The cuisine will progress through a variety of flavors, temperatures, and sensations. We aim to surprise and satisfy at each course with attention to detail creating a holistic experience that keeps the diner engaged.
Fresh ingredients brought to the kitchen are treated as a celebration. You are eating produce that was picked by the farmer, at their peak, that morning or afternoon. We believe that the combination of local sourced food and our own farm's bounty gives us the opportunity to create sophisticated food without compromising integrity.
We “nourish the soul and excite the palate”®
while guests dine in a setting only Mother Nature could create.
Reservations are required. We prepare food according to the number of reservations, allowing us the ability to pick “just enough” fresh produce making sure not to waste and to honor our sustainability practices. Our ultimate goal is to make sure you have a wonderful dining experience. It may appear we have empty table and chairs – this could be the result of how we space the reservations and when the guests arrive and leave the restaurant. Although this may be an inconvenience, we feel it leads to added value and better quality of service. We strive to provide a relaxing atmosphere and a dining experience not soon forgotten.
Reservations are taken:
Thursday - Saturday from 5:00 - 7:30 p.m. Tasting Menu ONLY - $185.00 per person plus drinks, tax and gratuity
Sunday Dining from 4:00 - 7:00 p.m. Tasting Menu ONLY - $185.00 per person plus drinks, tax and gratuity
Brunch/Lunch - July 27, September 28 and October 26, 2025
Reservations taken 11:00 - 2:30 p.m.
**No dinner will be served on the days we offer brunch**
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Dress code - Business casual
Brunch - Casual
You are able to make reservations through www.opentable.com
We sincerely appreciate all of you.
SPECIAL EVENTS
In addition to our regular tasting menu, on Thursday nights we will offer Bar Bites.
Bar Bites - On Thursday's only - Snacks and Drinks - Reservations Required - just note on your reservation - Bar Snacks. The chefs will be offering a casual menu that will offer choices of snacks and drinks. We look forward to seeing you. Menu is a la carte.
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SUNDAY, APRIL 27, 2025
$55.00 per person plus drinks, tax and gratuity
10:00 - 11:00 a.m.
SPECIAL PANCAKE BREAKFAST to raise funds for Chef Colby's No Kid Hungry Chefscycle.
Menu includes: Choice of 2 pancakes, blueberry, stawberry, plain with butter and maple syrup, 1 link Longstone sausage, 2 slices bacon, scrambled eggs, side of strawberries, 1 glass fresh pineapple-orange juice.
PLEASE DONATE TO COLBY'S CAMPAIGN TO FIGHT CHILDHOOD HUNGER
Access the facebook fundraiser here.
Chef Colby will participate in Chefs Cycle, a No Kid Hungry event to be held in Bend, Oregon, June 2 - 4, 2025.
Chefs Cycle isn’t a race - it’s a celebration of your dedication to fundraising for No Kid Hungry. Whether a professional chef, a food enthusiast, a hospitality professional, or a No Kid Hungry advocate, anyone can participate.
During the two-day ride through Bend, Oregon, riders support one another, with experienced cyclists helping beginners, and everyone crossing the finish line at their own pace. They can do daily 100-mile routes or opt for the slightly shorter (approx. 60-mile) route that still offers a great challenge.
With a mission-driven focus, Chefs Cycle riders commit to an individual fundraising minimum of $4,500. These funds cover accommodations, ride entry, and support No Kid Hungry’s mission to end childhood hunger in America.
Colby believes no one is more entitled to food than our youth. He wants his personal purpose to mean more than just cooking and this is a step in that direction. He would truly appreciate your generous support of his Chefs Cycle campaign benefiting No Kid Hungry. Your contribution will truly make a difference in the fight against childhood hunger. We would all like to express our heartfelt gratitude for your generous support of Chef Colby's Chefs Cycle campaign benefiting No Kid Hungry.
No Kid Hungry
No child should go hungry in America. But millions don’t know where their next meal is coming from. No Kid Hungry is ending childhood hunger by helping launch and improve programs that give all kids the healthy food they need to thrive. This is a problem we know how to solve. No Kid Hungry is a campaign by Share Our Strength, an organization working to end hunger and poverty.
Every child deserves three meals a day to grow up healthy and achieve their dream. Unfortunately, 9.3 million kids may face hunger this year in America. As fierce advocates for children and family, No Kid Hungry brings together experts, parents, teachers, decision makers and leaders to end childhood hunger in America.
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MOTHER'S DAY
SUNDAY - MAY 11, 2025
Reservations taken at 12:00 & 12:30 and 2:00, 2:30 & 3:00 p.m.
$120.00 per person plus drinks, tax and gratuity
CHILDREN - ages 5-9 - $50.00
Children 4 and under complimentary
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BRUNCH/LUNCH
SUNDAY, JULY 27, 2025
$100.00 per person plus drinks, tax and gratuity
12:00 - 2:30 p.m.
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Our Farm
The farm, established in 1986, taps the full potential of the land using methods and materials benefiting the entire whole (organic/biodynamic) rather than focusing solely on short-term profits. The emphasis has always been on preserving the health of the land and enhancing our environment.
The farm was one of the first certified organic farms in Virginia.
We pledge to protect the integrity of our agricultural products using growing methods that replenish the soil and to not use chemical herbicides, pesticides or synthetic fertilizers. We use conservation practices, such as planting cover crops, crop rotation, integrated pest management and protect the health of the soil. We believe that our standards are beyond the National Organic Standards. We farm with a commitment to an agriculture that strives for a balance with nature. We use methods and material of low impact to the environment. Our commitment to local, seasonal, organic fare and participating in “green” environmental practices cannot be compromised.
Our philosophy is simple: quality product; the freshest and finest seasonal ingredients; support for small local artisan growers & producers; and creating a place where nature takes care of the details. The practices that we embrace enable us to reduce food miles and share our vision with everyone who dines with us. Sharing our vision of sustainable agriculture gives the chef the ability to create menus based on the purest and most basic form: Sustainable, Seasonal and Local Ingredients.
The Restaurant
The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.
Our Tasting menu is offered on Thursday, Friday and Saturday and Sunday evenings. The menus give you the opportunity to dine with cuisine that is reflective of the seasons. Add the wine pairing or mocktail pairing to the Tasting menu and experience the balance between palates.
The chef embraces the relationship to the food grown on the farm and draws from what the region has to offer, crafting a changing menu. Each course draws its inspiration from the seasons and harmony with the earth and on what the local farmers, fisherman, and foragers provide. This serves as inspiration for his contemporary cuisine.
Our passion for an ecologically sound environment is the driving force of the entire staff here at Patowmack Farm.