Beverly’s Update
November 2013 November – a time to be thankful, calm and enjoy the beauty of the season. The time when the cold, winter weather has not yet arrived, the crops have been harvested and the thought of a...
View ArticleSunday Supper
December 8, 2013 Sample Menu – served Family Style at your individual table “Snacks” Appetizers Salad Leaves Recently Clipped smoked mustard vinaigrette Marinated Broccoli and Cherry Tomato Salad...
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Chef’s Corner
Executive Chef Tarver King A beautiful time of the year. The fall colors are amazing, the autumn harvest means a natural reflection of the season...
View ArticleThursday a la carte Menu – November 21, 2013
November 21, 2013 Squash Cracker, Maple Aioli 3 Dill Pickle Cracklin’ 3 Mushroom Baba Ganoush 4 Cherokee Corn Cracker Jack 2 Appetizers Broccoli Custard 12 kale emulsion, buttermilk cheese, smoked...
View ArticleSpecial Events
Mark your calendar now for these special events November 28, 2013 – Thanksgiving $75.00 per person, drinks, tax and gratuity additional Reservations accepted from 12:00 – 1:00 and 2:00 – 4:00...
View ArticleGrown, November 23, 2013 Menu
_______________________________________________________________ Prix Fixe menu offered on Friday and Saturday evenings November 23, 2013 FOUND GROWN RAISED Beginning with little appetizers, and...
View ArticleBrunch/Lunch Menu
Brunch/Lunch Menu November 24, 2013 Appetizers Wheat Berry Salad 12 kale vinegar, feta, marinated butternut squash Chestnut Soup 11 savory jelly, brown butter vinaigrette, barley Braised Fennel 12...
View ArticleRaised, November 23, 2013 Menu
________________________________________________________________ Prix Fixe menu offered on Friday and Saturday evenings November 23, 2013 FOUND GROWN RAISED Beginning with little appetizers, and...
View ArticleCooking Classes
2013 Cooking Class Schedule All cooking classes are on Saturday beginning at 11:00 am Classes typically last 2 hours Minimum 6 people, unless otherwise noted Cooking classes make a wonderful holiday...
View ArticleORIGINS Menu – NEW and DESTINATION MENU – NEW
“Choose between the Origins menu or the Destination Menu” February 22, 2013 ORIGINS Amuse Bouche Choptank Sweet...
View ArticlePatowmack Farm Bakery
The Bakery is closed for the moment. We are sorry for the inconvenience. As an extension of our restaurant, we are dedicated to bringing the best organic and gluten free baked goods and savory items...
View ArticleFound Menu
Prix Fixe menu offered on Friday and Saturday evenings February 1, 2014 FOUND GROWN RAISED Beginning with little appetizers, and followed by Salt and Vinegar chestnuts, carrot confit, beet emulsion,...
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Chef’s Corner
Executive Chef Tarver King Spring approaches, the snow starts to thaw and the earth starts to slowly sprout. The roots have wintered over and...
View ArticleCooking Classes
2014 Cooking Class Schedule Cooking classes make a wonderful holiday gift. Give us a call – we are able to mail it directly to you or the recipient. All cooking classes are on Saturday beginning at...
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Chef’s Corner
Executive Chef Tarver King Our kitchen is exploding with spring ingredients!! I’ve been waiting for what seems like a lifetime for this. We are so...
View ArticleCooking Classes
2014 Cooking Class Schedule Cooking classes make a wonderful gift. Give us a call – we are able to mail it directly to you or the recipient. All cooking classes are on Saturday beginning at 11:00 am...
View ArticleMusic at the Farm
Live music is back – we are so excited. We have missed our great musicians. Jazz Brunch Sunday, October 26 - Connie Olivera, pianist and Kevin Olivera, bassist performing a variety of jazz...
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Chef’s Corner
Executive Chef Tarver King Finally! Every year, when the leaves begin to change color, and it starts to get more and more cloudy, it seems that I’ve...
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