Menus
February 17, 2019
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
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Pickled Rainbow Trout
potato latke, onion cream, trout roe, apple
$12
-
Toasted Almond Soup
beet and sesame relish, ewe cream, roasted garlic oil
$11
-
Smoked Barley
pork liver parfait, mushroom dashi, radish, pickled enoki
$12
-
Sourdough Grits
coddled egg, fried chicken skin, sunflower kernels, comte
$11
-
Bread Service: A La Minute English Muffin (please allow 8 mins. to bake)
smoked onion jam, local salt
$5
Entrees
-
Pork Char Siu
cornbread waffle, cream aioli, rapini, cilantro juice
$30
-
Roasted Scallops
malted milk congee, king trumpet mushrooms, barrel aged soy, fried egg
$31
-
Lamb Shoulder
beet griddle cakes, whipped feta, walnut, pickled elderberry
$30
-
Crispy Chicken
quinoa, grilled lemon vinaigrette, pecorino, anchovy, arugula
$29
Desserts
-
Dark Chocolate Cake
appalachian chocolate mousse, fudge sauce, walnut
$13
-
Blood Orange and Ricotta Cake
tomme mousse, cheese crisps, black walnut
$14
-
A Trifle Of Buttermilk Mousse
preserved blueberry, white chocolate, almond cake
$12
-
Parsnip Cake
meyer lemon posset, lemongrass shortbread, mascarpone sherbet
$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
Sunday,February 10, 2019
***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
Snacks
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Fish Stew
fennel, apples
-
Pork Skin
beer, trout roe
-
Saltfiskur
Remoulade
Supper
-
Surir Hrutspungar
barley, pickles
-
Fiskur Hofud
lovage buttermilk
-
Dyralif
skyr, horseradish, beets
-
Arctic Char
grilled lemon, pork fat
-
Plukkfisk
spruce oil
-
Rugbraud
cultured butter
-
Cabbage
butter, fried trout
Dessert
-
Skyrmousse
-
Chocolate Date Cake
-
Pipakokur
February 16, 2019
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.
-
Sunflowers And Yeast
-
Offerings From The Larder
Bordatto, "Basa Juan", Cider, Basque Region, Spain
-
Almonds and Beets
Efeste, "Evergreen", Riesling, Columbia Valley, Washington, 2015
-
"The Poultry Of Kings"
Origin, Chenin Blanc, Ribbon Ridge, Oregon, 2016
-
Dry Aged Tuna
Arterberry Maresh, "old Vines", Pinot Noir, Dundee Hills, Oregon, 2016
-
Char Siu
Stone Tower, "Wind Swept Hill", Red Blend, Loudoun County, Virginia, 2015
-
Balsamic and Tomme
-
Ginger
Morenita, Sherry, Jerez, 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