Joshua Wilton House

Sauteed of am fog mushrooms, seared herb dumplings, in a rich mushroom broth with crispy sage & mushroom butter

Slow roasted with pickled va gold apples, watercress radish salad & a showalter cider jus

Anson mills heirloom cornmeal crusted over an arugula & pickled local vegetable salad with a lemon caper aioli

Pan roasted & tossed in a garlic-dijon cream with grilled house made baguette

Monastery country gouda, bellamy blue, firefly cabra la mancha & cider washed red row, accompanied with fresh fruit, honeycomb & house made crostinis

Seasonally inspired & sourced from the shenandoah valley

Valley sourced hydroponic greens, spicy arugula & frisee tossed in a fresh herb vinaigrette with hearts of palm, local radish, bleu cheese, cherry tomatoes & topped with crispy bacon

Crispy parsnips, local beets, chili lemon yogurt, house made pickled vegetables & blood orange with arugula

Cast iron seared with a white bean vegetable cassoulet, finished with an artichoke cream & fresh mint

Bronzed with slow roasted pork grits, haricot vert & an oven dried tomato puttanesca vinaigrette

Buffalo creek farms filet mignon grilled & served with a.m. fog mushroom risotto & poached asparagus with a red wine demi-glace

Butternut squash, asparagus & valley sourced vegetables with house made pappardelle pasta on an arugula walnut pesto topped with shaved parmesan

Seared & served with wilted spinach & arugula, lentils & turner country ham, a duck confit bon-bon & finished with a juniper demi-glace

Our chefs freshest selection prepared with composed seasonal accompaniments