Tasting Menu
Tasting Menu Only on Thursday, Friday, Saturday, Sunday - April 2025
$185.00 per person plus drinks, tax and gratuity. Due to the complexity and seasonality of the menu, we are unable to accommodate dietary requests on the day of the reservation. We must have prior notice.-
Welcome Basket
gouda, asparagus, apple, dill, beets, rutabaga
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Yellowtail Tuna
watermelon radish, bok choy, preserved garlic scapes
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Ramp Onigiri
MD blue crab, plum, oyster mushrooms
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Swordfish
asparagus, hakurei turnips, pea shoots
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Wagyu Tri-Tip
celeriac, blue adirondack, black garlic
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Berries
matcha, mochi, cream
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Carrots
rosemary, honey, white chocolate
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Sweet Treats
Assorted Candies
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$185.00 per person plus drinks, tax and gratuity
Wine Pairing $90.00. Mocktail Pairing. $50.00
It is imperative that we receive advance notice of any dietary restrictions, especially food allergies. We are unable to accommodate life threatening allergies. We are able to offer vegetarian and vegan option only upon advance notice. Please make us aware of your concerns when making your reservation either on line or by phone. We cannot assure that dietary restrictions can be accommodated without prior notice due to the complexity and seasonality of the menu. We will certainly try our best. We appreciate your consideration.
As a Mother and Grandmother to 8 and Great-Grandmother of one I write this with love. A child in the restaurant warms my heart.
Although children are welcome at Patowmack Farm, please understand that we do not offer a children's menu. We can offer a CHEF’S CHOICE LIMITED menu ONLY WITH ADVANCE NOTICE. We request no strollers. We have a limited number of highchairs – no booster chairs are available. Children, while dining in the restaurant must be supervised by an adult at all times and must not be a distraction to other diners.
Children must be accompanied by an adult while on the grounds of the restaurant and/or farm. Patowmack Farm is a working farm and we assume no liability for injury.
*Consuming raw or undercooked food may increase your risk of foodborne illness