Menus
June 23, 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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Duck Liver Parfait
aronia berry mustard, kale, seed cracker
$12
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Nightshade Soup
whipped ricotta, bacon crumb, basil
$11
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Kale Farcous
charcoal labne, trout roe, radish in apple vinegar
$10
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Bread Service: Poppy Seed Bagels, lemon and honey butter, bee pollen
$5
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Entrees
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Beef Short Rib
omelet, jasmine rice, bitter lemon nam pla, cilantro, peanuts
$32
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Seared Wahoo
roasted beets, mulberry vinaigrette, rosemary waffle, labne yogurt, red sorrel
$32
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Grilled Chicken
garlic scapes, hen of the woods mushrooms, tomato veloute, marmalade, bacon
$30
-
Pork Shoulder Stewed In Mole Coloradito
desi summer squash, pumpkin seeds, kale
$31
Desserts
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Paris-Brest
elderflower cream, blueberries, macadamia, croquant
$11
-
Butter Cake
hyssop sherbet, lavender meringues, pistachio, black raspberry
$12
-
Shenandoah Sunrise Mille Feuille
onion aigre doux, rosemary, candied sunflower kernels
$14
-
Almond Souffle
brandied cherry tapioca, salted appalachian chocolate anglaise (please allow 12 mins. to bake)
$11
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, June 23, 2019 - Oaxacan Inspired Cuisine from the South Pacific Coast Region of Mexico
Next Sunday Supper - July 14, 2019 - Southern Americana
***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
First
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Hayudas
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Caldo de Pollo A La Ozxaquena
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Jicama Chili Dust
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Fried Plantain, Cumin
Supper
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Tamale Oaxaquenos, Mole Rojo
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Pork Shoulder, Mole Verde
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Chicken, Mole Coloradito
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Flour De Calabazas
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Chicharon, Avocado
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Ceviche
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Frejoles
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Tortillas and Rice
Dessert
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Nicuatole De Almandias, Salsa De Tuna
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Platanos Fritos
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Chocolate Caliente
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Churros, Dulce De Leche
June 22, 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.
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Seeds And Cheese
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Today's Harvest
Jane Ventura, Cava, Spain, 2014
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Nightshade Soup
Walsh Family Wines, Sauvignon Blanc, Loudoun County, Virginia, 2017
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Spoonbread and Mushrooms
Tim Smith, Viognier, Australia, 2011
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Wahoo Loin, Cucumber
Anthill Farms, Chardonnay, Peugh Vineyards, Russian River Valley, California, 2017
-
Pork Shoulder In Mole Verde
Granite Heights, Cabinet Franc, Fauquier County, Virginia, 2015
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Blueberries and Elderflower
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Butter Cake
Treveri, Demi Sec Gewurztraminer, Washington, N/V
-
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