Menus
January 25, 2020
Our menus change daily. We make every attempt to post the current menu – please understand that there can be changes. Our menus are truly seasonal – subject to the availability of produce. The Chef creates an innovative menu inspired by the bounty of the earth. Each course is an inspiration of the seasons and harmony with the earth.
Appetizers
-
Turnip and Sweet Potato Hoisin Soup
puffed rice, sesame, white soy
$11
-
Baked Egg
appalachian mornay, cilantro chimichurri, toast
$10
-
Chicken Liver Parfait
roasted garlic and kombu oil, pickled kohlrabi, chicken skin
$11
-
Pickle Rye Tartine
daikon kimchi, surryano, charcoal garlic aioli
$11
-
Bread Service: West Virginia Pepperoni Rolls
$5
Entrees
-
Liege Waffle
veal short rib, green onions, butternut squash, maple, dried fig
$31
-
Pork Knuckle In Mustard Jus
sprouted barley salad, mustard jus, fried egg
$29
-
Omelet, Dry Aged Swordfish
fricassee of cauliflower and crab, tomato vinegar
$32
-
Roasted Chicken
preserved mushroom veloute, jasmine rice, sheep's cheese, endive
$30
Desserts
-
Sheep's Milk Feta
fried choux donut, onion jam, thyme oil
$14
-
Preserved Paw Paw Custard
whipped macadamia milk, hickory meringue, millet
$11
-
17th Century Wine Cake
marsala caramel, chicory gelato, hazelnut granola
$12
-
Black Forest Cake
creme fraiche, cherries aged in brandy
$12
Chef, Tarver King
***************
*Consuming raw or undercooked food may increase your risk of foodborne illness
It is imperative that we receive advance notice of any special dietary needs due to our progressive menu. We will do our best to accommodate all dietary restrictions and food allergies. We are able to offer vegetarian and vegan options upon advance notice. Please make us aware of your concerns when making your reservation either on line or by phone. Thank you for your consideration.
A Table Gift for any Occasion – anniversary, birthday, date night or “just because”
Let The Restaurant at Patowmack Farm help you transform your exceptional dining experience into an unforgettable occasion by providing a “table gift” upon your arrival. When making your reservation, mention your special occasion and indicate that you would like the table gift to be a part of your dining experience. Requests for flowers must be made at least three (3) days in advance.
1/2 bottle sparkling wine and flowers at the table – $65.00
Flowers at the table – $35.00
Champagne Toast for two – $15.00
FEBRUARY 9 - New Orleans Inspired Cuisine
MARCH 8 - Cuisine Inspired from Chile
APRIL 19 - South Korean Inspired Cuisine
MAY 17 - Cuisine Inspired from Israel
JUNE 14 - Cuisine Inspired from Macau
JUY 12 - Appalachian Inspired Cuisine
AUGUST 16 - North Mexico Inspired Cuisine
SEPTEMBER 13 - Peruvian Inspired Cuisine
OCTOBER 18 - OUR ANNUAL FEAST IN THE FOREST - 3:00 P.M. - $195.00 PER PERSON ALL INCLUSIVE
NOVEMBER 8 - Cuisine Inspired from the Marche Region of Italy
DECEMBER 6 - Cuisine Inspired from Bangladesh
***Due to the style of menu on all special events including Sunday Suppers and the complexities involved with individual and specific food allergies, we are unable to accommodate dietary restrictions.***
SERVED FAMILY STYLE AT YOUR PERSONAL TABLE
Sunday Supper $75 Per Person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
GERMANY - JANUARY 19, 2020
ERSTE
-
Endiviensalat
-
Eintopf Mit Schweinefleisch
HAUPT
-
Wiener Schnitzel, Zitrone
-
Leberkase, Spiegelei
-
Konigsberger Klopse, Pilze
-
Kasespatzle, Zwiebeln
-
Schweinshaze, Rotkohl
-
Hirschwurst, Sauerkraut
-
Pretzel
-
Kartoffelsalat
-
-
DER NACHTISCH
-
Schwarzwalder Kirschtorte
-
Rauhreif
-
Pfeffernuesse
-
January 25, 2020
Our menus change daily. We make every attempt to post the current menu – please understand that there can be changes. Our menus are truly seasonal – subject to the availability of produce. The Chef creates an innovative menu inspired by the bounty of the earth. Each course is an inspiration of the seasons and harmony with the earth.
A la Carte – Saturday and Sunday during brunch/lunch.
-
Seeds And Cheese
-
Offerings From The Larder
-
Turnip and Sweet Potato Hoisin
Donkey and Goat, Pinot Gris, California, 2017
-
Red Stag Crudo, Blue Barley
Linden, "Avenius", Sauvignon Blanc, Virginia, 2017
-
Black Cod, Black Garlic
Domaine Gouron, Cabernet Franc, Chinon, France, 2017
-
Short Rib, Squash and Maple
Walsh Family Wines, Merlot, Virginia, 2017
-
Fetina Donut
-
17th Century Wine Cake
Cesar Florido, Moscatel, Spain
-
Candy Shoppe
-
Progression menu $110 | Paired beverages $50
Chef, Tarver King
Progression Menu $110.00 | Wine Pairing $50.00
Drinks, Tax & Gratuity additional
***************
*Consuming raw or undercooked food may increase your risk of foodborne illness
It is imperative that we receive advance notice of any special dietary needs due to our progressive menu. We will do our best to accommodate all dietary restrictions and food allergies. We are able to offer vegetarian and vegan options upon advance notice. Please make us aware of your concerns when making your reservation either on line or by phone. Thank you for your consideration.
A Table Gift for any Occasion – anniversary, birthday, date night or “just because”
Let The Restaurant at Patowmack Farm help you transform your exceptional dining experience into an unforgettable occasion by providing a “table gift” upon your arrival. When making your reservation, mention your special occasion and indicate that you would like the table gift to be a part of your dining experience. Requests for flowers must be made at least three (3) days in advance.
1/2 bottle sparkling wine and flowers at the table – $65.00
Flowers at the table – $35.00
Champagne Toast for two – $15.00