CULINARY PHILOSOPHY

Our philosophy is to elevate your Virginia wine country experience not only by tasting our award-winning 100% Virginia wines but also offering our guests a farm-to-table pairing menu available in our tasting room. Our menus are designed to pair specifically with our wines and feature local farms and seasonal fare.

Interested in a private dining experience. Click here to inquire for larger parties.

TASTING ROOM MENU

TO SHARE

ARTISANAL CHEESES / 18
Four International Cheeses, Pickled Blueberries, Walnuts, Fresh Apple Slices & French Baguette Bread** (V)

CHARCUTERIE / 18
Three International & Local Cured Meats, Olives, Mustard & French Baguette Bread**

HUMMUS & OLIVE TAPENADE / 15
Hummus, Olive Tapenade, Gardenia Mix, Balsamic Greens & Warm Grilled Pita Bread** (V)

CROSTINI TRIO / 18
Three Crostini, Bacon & Goat Cheese, Smoked Salmon & Red Onion, Turkey & Cranberry Relish

TO ENJOY

ROASTED BEET SALAD / 9
Seasonal Greens, Golden Beets, Pickled Fennel, Chestnuts, Citrus Vinaigrette (GF, V)
Add Chicken / +5     Add Steak / +6

BRAISED BEEF SLIDERS / 16
Three Sliders, Braised Beef & Camembert, Mushroom Au Jus, Challah Rolls

WINE COUNTRY GRILLED CHEESE / 15
Smoked Ham, Petit Basque Cheese, Apple, Mascarpone Cream Drizzle, Sourdough Bread

TURKEY CRANBERRY PANINI / 15
Smoked Turkey Breast, Cranberry Relish, Bacon, Goat Cheese, Arugula, French Bread

GRILLED PORTOBELLO SANDWICH / 14
Portobello Mushroom, Goat Cheese, Bell Peppers, Rye Bread (V)

SEAFOOD RISOTTO / 20
Black Tiger Shrimp, Bay Scallops, Salsa Verde Drizzle (GF)

BEEF BURGUNDY / 20
Braised Beef, Red Potatoes, Pearl Onions, Red Wine Demi-glace, French Baguette**

TO SOOTHE

SOUP TRIO / 9
Enjoy a sampling of all three soups. Add a wine flight pairing for an additional $15.

WILD MUSHROOM SOUP / 10
Wild Mushrooms, Cream, Amaretto, Nutmeg, French Baguette** (V)

WHITE BEAN & KALE SOUP / 10
Cannellini Beans, Kale, Onion, French Baguette** (V)

AUTUMN BEEF STEW / 12
Braised Beef, Butternut Squash, Red Potato, Onion, French Baguette**

TO INDULGE

VANILLA BEAN CHEESECAKE / 8
Mini Cheesecake, Caramel, Chocolate Ganache, Toasted Peanuts 

TRIPLE CHOCOLATE MOUSSE / 9
White, Milk & Dark Chocolate Mousse Layered over Cake, Chocolate Curls

FLOURLESS CHOCOLATE CAKE / 8
Cacao Barry Dark Chocolate, Vanilla Cream, Raspberries (GF)

CARROT CAKE / 8
Triple Layer Cream Cheese Frosting, Caramel, Candied Carrots

GELATO / 6
Sea Salt Caramel, Dark Chocolate Chips (GF)

TRUFFLES / 2
Assortment of Truffles. Ask for a Truffle Menu.

TO DRINK

FRENCH PRESS COFFEE FOR ONE / 3
FRENCH PRESS COFFEE FOR TWO / 6
BOTTLED OR SPARKLING WATER / 3
COKE, DIET COKE, SPRITE / 2

GF = Gluten Free      V = Vegetarian     ** GF Options available for substitution
Dishes subject to change based on seasonality and availability
Kitchen closes 30 minutes before the Tasting Room

Chef Derek Paulus

Chef Derek Paulus

OUR EXECUTIVE CHEF

Chef Derek grew up in the San Fransisco bay area immersed in a food and wine culture at an early age. Only a hour drive from Napa Valley & Sonoma, he would spend weekends enjoying fine foods paired with flavorful wines. From this early experience, he became passionate about cooking and now touts 20 years of culinary experience. He brings a passion and love for creating and cooking delectable dishes.