A plated main course on black slate with sauces and edible flowers
No. 5 Northern Virginia's Top 10
Best Restaurants of 2026

Come hungry. Leave planning the next visit.

Chef Carlos Leon's four-course menu starts in our garden and travels the world from there, with a wine list Wine Spectator has recognized every year since 2015.

Where the menu travels

From the garden

The Chesapeake

Then

Asia

Then

France

Then

Latin America

And home by way of

Italy

What the critics ordered

Three plates Northern Virginia Magazine singled out.

“Virginia's bounty never looked so delicious.”

Salmon tiradito with a bright red sauce, cucumber and edible flowers

First course

Salmon tiradito

Chef's take on a Peruvian Nikkei classic: salmon folded into bright, jewel-toned bites with garden vegetables and flowers.

Smoked duck breast with blackberries beside a brioche toast topped with rillettes

Main course

Smoked duck breast

Maple Leaf Farms duck with blackberries, and a brioche toast with duck rillettes, plum mousse and beet gastrique.

A deconstructed dessert with toasted meringue, crumble, berries and sugar tuiles

Dessert

Key lime pie, taken apart

Torched meringue, crumble and citrus, rebuilt on the plate. The magazine called it edible art.

From the current menu

Every plate is built to be remembered.

Reserve a table →
Herb-crusted rack of lamb on slate
Herb-crusted rack of lamb
Chargrilled oysters with corn and herbs
Oysters
Seared scallops with mushrooms and saffron butter
Seared scallops
Shrimp over a bright green herb sauce
From the Chesapeake
Risotto with crispy topping, mushrooms and greens
Risotto
Creme brulee with raspberry and a macaron
Crème brûlée
Roasted bone marrow with toasted bread
Roasted bone marrow
White fish over a butter sauce with wild mushrooms
Fish of the season
A chocolate dessert ringed with raspberry sauce
Chocolate
A cheese board with fruit, nuts and crackers on slate
Cheese board
The bar with guests' wine lockers along the paneled wall

The cellar

Let Stephen choose. You will be glad you did.

Sommelier Stephen Elhafdi pairs every course on the four-course menu. Virginia producers sit beside Burgundy and the Rhone, and the by-the-glass list changes as the menu does.

The cellar has held Wine Spectator's Best of Award of Excellence every year since 2015. Those brass plates along the bar are wine lockers kept by our regulars.

Where you sit

Pick your room. Then pick your evening.

Every dining room has its own mood. Tell us which one you want when you book.

The blue dining room hung with Belle Epoque posters

The poster room

Belle Epoque posters floor to ceiling and a fire under the mantel.

Black booths with oxblood leather in the Tap Room

The Tap Room

Black wood, oxblood leather and a fireplace. Best for a late dinner.

A fireside table set for dinner in the library

The library

One round table by the hearth. Ask for it on an anniversary.

Guests over wine at a window table

The garden room

Window tables over the lawn and the kitchen garden.

Sunday brunch · 11:00 to 2:00

The best reason to drive out on a Sunday.

Maria's croissants straight from the oven, waffles piled with fresh berries, and eggs done however you like them, in the same dining rooms as dinner.

Make a weekend of it: stay Saturday night and brunch is a staircase away.

Reserve brunch
A Belgian waffle with blackberries, raspberries and bacon Two croissants with jam and butter

Reservations

Your table is waiting.

Weekends fill early, and holiday dinners fill first. Book online, or call and we will find you the right room.

Or call (540) 592-3900

Hours

Dinner Wednesday to Sunday, 5:00 to 8:30. Sunday brunch 11:00 to 2:00.

The menu

Four-course prix fixe, with an optional wine pairing.

Dietary needs

Tell us when you book and the kitchen will work around almost anything.

Private dining

The Upper Dining Room and the Tap Room each seat up to 14 for a private dinner.