No lemon wedge in my water?  Why not?

Sorry, but lemons don’t grow in Virginia.  Instead, let us show you what our region does really well:  artisan cheeses, grass-fed beef and lamb, beautiful tomatoes and eggplants (in their season), year-round greens, trout from Blue Ridge streams.

We’re a different kind of business.  Our goal is not the bottom line, but the health of our community. We create our menu with the cooperation of farmers we know by name, rewarding their care for the environment while maintaining high standards for your pleasure.  Our meats are pasture-raised with no antibiotics or hormones.  Our seafood comes from the Virginia and Carolina coasts.  The coffee is from a local roaster.  Some basics (flour and dairy) are hard to get nearby, but we’re working on it.
It takes a world of fossil fuel to move produce around the globe:  asparagus from Peru, citrus from Mexico, apples from China.  We don’t do that.  We believe in giving a tomato the dignity of its proper season.  Last summer we put up dilly beans and dried tomatoes for later, but winter is a challenge.  We’re adjusting our menu, sourcing as locally as we can, and working with farmers to grow more for us this year.