Menu

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Aged cheeses and hand-cured meats from the Potomac Highlands — a board that tells you where you are. 

Bloody Butcher cornmeal, cast in iron, pulled hot — Appalachian cider butter, sorghum drizzle, flaked salt. 

Picked directly from the ground and delivered fresh to the plate. This is what real vegetables taste like. 

Maple-roasted figs, warm and yielding, against whipped goat cheese and pine nuts. Finished with local honey. 

Roasted beets over cultured cream, drizzled with local honey, and topped with hazelnuts and mint. 

Radishes warmed until tender in brown butter with toasted breadcrumbs, shaved shallot, and fresh mint. 

Heirloom tomatoes dressed in our bittersweet caramelized honey vinaigrette, finished with watercress and black walnuts. 

Green garlic and Yukon golds simmered into something that tastes like the season turning. 

Arugula, grilled peaches, crispy bacon, and goat cheese — pulled together by a warm bacon-vinegar dressing. 

The recipe has not changed. It still does what it has always done. 

Iceberg, apple-wood smoked bacon, crisp shallots, Capon Bridge blue cheese, sorghum-black pepper dressing. 

A daily farm-sourced preparation — what the land offered this morning. Ask your server. 

Thick-cut, boneless ribeye, aged until the fat deepens and the flavor needs no help. 

Tender top-quality cut with heavy marbling and rich flavor. No apology, no embellishment.

Tenderloin and strip on the bone — our largest cut, best shared or not. 

Impressive, thick-cut bone-in pork chop prized for its rich marbling, dramatic presentation, and deep flavor. 

Butterflied and pan-roasted, basted in lemon-garlic brown butter. 

Duck seared until the skin crisps. Served with plum sauce, toasted buckwheat, and braised radicchio. 

Half bird crispy fried and baptized in our Peppa Sauce.

Baked with fresh vegetables inside a paper pouch to lock in moisture and flavor. 

Double stacked smash burger, cheddar cheese, our own bacon jam, and Animal Sauce on a fresh potato roll. 

Pan-roasted gnocchi, tender broccoli rabe, local sausage, brown butter.

Sweet corn, bacon drippings, onions, peppers, and cream. 

Crispy French Fries with seasonal ramps and parmesan cheddar cheese. 

Smooth, with roasted garlic and enough butter to mean it. 

Seven ancient grains, slow-cooked and simply dressed. 

Foraged mix, garlic, herb butter — edges charred, center holding. 

Fresh peas, half-crushed, with mint, parsley, and a little heat. 

The chef's daily selection from our farm partners. What's best today. 

Baked macaroni and cheese, and cheese and cheese and more cheese. Topped with a crispy cheesey crust.