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Stove's Neo-Shrimp n Grits
A stew of jumbo gulf shrimp, local onion, pepper, celery, fresh herbs, smoked tomato, house made pimento cheese, and homemade sausage is poured over heirloom corn stone-ground grits.
Stove, The Restaurant
Howlin' At The Moon Chili Cheeseburger
The most popular burger on the menu, Howlin’ at the Moon is a half-pound burger with homemade chili, cheese and onions.
Bratwurst Pizza with Apples and Onions
Created from all local ingredients, this pie includes Double H Farms’ bratwurst, caramelized onion, local apples, mozzarella, marinara sauce and balsamic reduction. The pizza dough includes Ashland Farms’ whole wheat flour and is infused with herbs, olive oil and Hungry Hill Farm honey.
Blue Mountain Brewery
Hollow Hill Bison Pastrami Sandwich
Hollow Hill Farm’s Bison Pastrami is topped with cheddar cheese, house sauerkraut and house barbecue sauce, and served atop a Breadcraft Bakery sesame seed bun. House made Kennebec potato chips complete the meal.
Local Roots Restaurant
The Southern Comfort
The homemade bun receives a house made pimento cheese spread on both slices before the smoked brisket, country ham and thinly sliced dill pickle top it off. It’s grilled in clarified butter until nicely browned on both sides.
Something Different Restaurant
Angels on Horseback
It’s simply fresh Rappahannock River oysters with a little bit of butter and good ol’ country ham.
Slow Cooked Timbercreek Beef
Timbercreek Organics’ beef is slow cooked with whole grain mustard spaetzle, roasted Sharondale Farms’ mushrooms, braised red cabbage, and bleu cheese.
Fossett's at Keswick Hall
Nana's Buttermilk Fried Chicken
Perfectly fried chicken is paired with pepper milk thyme gravy, Yukon gold whipped potatoes and French beans.
The Thanksgiving Sandwich
Served daily, this sandwich includes roasted turkey, stuffing and cranberry sauce, all freshly prepared.
The Little Apple Pastry Shop
Deep Fried Coca-Cola Brined Chicken Livers
Chicken livers are brined in Coca-Cola, deep fried quickly and served with a bacon balsamic remoulade.
The Bank Food and Drink
Chicken Salad Wrap
Homemade chicken salad is prepared on a wrap with lettuce, tomato and bacon, and served with pasta salad.
Locally ground cornmeal is mixed with local peppers and feta cheese before being deep fried.
Bone Fire Smokehouse
Roasted quail is stuffed with a nine-grain cranberry pecan medley and finished with Bold Rock Cider roasted red pepper and ginger jus. Vermont cheddar mashed potatoes and sautéed baby carrots accompany.
The Savory Grain
Served with caper-golden raisin, Brussels sprouts, apple, bacon, and crispy spinach.
House Made Pumpkin Gnocchi
This house made dish includes Virginia mushroom ragout, kale and homemade buttermilk ricotta.
Julep's New Southern Cuisine
Double BLT: Pork Belly and Bacon
Double your pork with bacon and pork belly, then top it with lettuce, tomato, and baconnaise and place it on a homemade roll.
The Barbeque Exchange
Crab, shrimp, scallops, salmon and potatoes make up this hardy chowder.
The Village Inn
This banana pudding includes crispy cornbread bits and jalapeno sorbet, all house made.
The River and Rail Restaurant