Menus
February 16, 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
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Chesapeake Oyster Parfait
smoked cabbage, honey and ramp gastrique, chicken skin
$11
-
Hickory Smoked Trout Rillette
purple daikon relish, herb salad, nori rye
$12
-
Millet Porridge
mushroom butter, bacon, aronia berry mustard
$10
-
Roasted Beet Soup
ewe cream, almond, popped amaranth, dill
$11
-
Bread Service: Windsor and Dill Biscuits, Pepper Jelly Cream
$5
Entrees
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Roasted Pork Loin
polenta, madeira brown butter, sauerkraut, fried egg, smoked pecans
$30
-
Crispy Veal Brisket
cauliflower griddle cakes, shrimp butter, onion capers, cashews
$31
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Arctic Char
barley and cranberry salad, country ham, sweet potato, pumpkin seed
$31
-
Grilled Turkey
oyster cream, steamed rice, beech mushrooms, spinach, bacon
$29
Desserts
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Pistachio Financier
lemon leaf, white chocolate, brittle, grapefruit
$11
-
Mascarpone Sherbet
preserved fig, milk curd genoise
$11
-
Beignet
wild chicory gelato
$9
-
Bread Pudding Souffle
golden raisins, marsala caramel (please allow 12 minutes to bake)
$13
Chef, Tarver King
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*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
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
New Orleans CUISINE - FEBRUARY 9, 2020
PREMYE
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Baked Oysters
absinthe hollandaise, bacon
-
Fried Chicken Livers
pepper jelly
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Crawfish Boudin
creole mustard
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Crab Cake
relish aioli
PRENSIPAL
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Snapping Turtle Gumbo
-
Jambalaya
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Fried Gator
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"Mud Bugs" n' Butter
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Red Beans and Rice
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Egg Sardou
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Boiled Brisket
Remoulade
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BBQ Shrimps
-
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DESE
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Bread Pudding Souflee
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Beignets
chicory coffee
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King Cake
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Banana Fosters
-
February 15, 2020
Valentine's Aphrodisiac Menu
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
-
Chesapeake Oyster Parfait, nori rye, smoked cabbage, ramp gastrique
Lynae, Colli De Lui, Vermentino, Italy, 2018
-
Roasted Beet Soup, ewe cream, popped amaranth, almond, dill
Altitudes, Cotes Du Roussillon, France, 2017
-
Swordfish, chili oil, rice, lime leaf nage
Donkey and Goat, "Ramato", Pinot Gris, Anderson Valley, California, 2018
-
Roasted Pork, grits, fenugreek, pine nut, mushrooms
Chateau Bianca, Pinot Noir, Willamette Valley, Oregon, 2015
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Camembert Sherbet, preserved figs, almond
Chateau de Fleys, Chablis, Burgundy, France, 2017
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"Rocky Road"
Sweet Malbec, Le Cedre, France
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...And Finish With Sweet Little Bites
-
Valentine's menu $125 | Paired beverages $60
Chef, Tarver King
Valentine's Menu $125.00 | Wine Pairing $60.00
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