Farm to Table at Work
Farm Vegetable High Hat Quiche
Biscuit Making

Mother's Day Brunch
Buffet - Sunday May 7
11:30 AM - 2:30 PM
Reservations Please
info@gravesmountain.com
540 923 4231

Farm Baked Breads
Plus Muffins and Wild Mushroom Puffs

Appetizers

Fresh Hummus Mezze Plate
Mini Bagels with Smoked Salmon and Cream Cheese

Salads

Spinach Salad with Strawberry Vinaigrette
Caesar Salad
Pasta Salad with Fresh Peas and Grilled Vegetables

Entrees

Country Meatloaf
Red Pepper Glazed Salmon
Our Fried Chicken
Apple Stuffed Smoked Pork Loin
Asparagus, Ham and Swiss Quiche
Vegetable Frittata with Goat Cheese

Vegetables

Spring Vegetable Succotash
Corn Pudding
Mashed Potatoes and Country Gravy
Baked Beans
Spoon Bread
Roasted Broccoli

Desserts

Bakers' Selection
Farm Baked Pies
Ice Cream

$32 a person | Youth 14 to 6 years - Half Price | Child 5 and Under Free

The Farm Restaurant
at Graves Mountain
in the Blue Ridge Next to Shenandoah National Park

Our "Farm to Table" restaurant sources as much as it can from our own and our neighbors' farms and pastureland - many local organic, pasture raised meats, organic farm chicken, local vegetables and greens in season. Chef James has located foragers who bring us wild mushrooms and greens - as they grow - from the mountainsides and deep forests around us.

We serve craft wines and beers from our neighbors in the valley and crafted spirits from 22 miles up the road.

Living LOCAL.

Please call to make a reservation 540-923-4231
Email info@gravesmountain.com

View from the Farm Restaurant at Graves Mountain

Blue Ridge Mountains View
The restaurant in the Main Lodge looks out over the Blue Ridge Mountains embracing us in the Rose River Valley.

Live Local Music and Firepit
Most Fridays, we have a singer-songwriter with guitar at the Main Lodge fireplace or firepit.

Most Saturdays, 5 to 7:30PM, we have live local music - usually a Bluegrass trio of fine musicians from our hollow.

It's all about LOCAL.

Firepit and S'mores
Finishing the night, a happy community sets up around the fire-pit, while the S'mores make trouble amongst the young ones

Serving Family Style and Buffets on Weekends
We serve in a modified "Family Style" manner. You order your own entrée, while the sides all come family style.

Desserts are always included so as to give that homey finish to the night.

Buffets
-Not always but occasionally
We, like every restaurant, are unable to find sufficient staff to serve each table on busy weekends, so we may occasionally do a buffet for Saturday breakfast and dinner, followed by the Sunday breakfast, brunch-lunch. 

Lunches, except Sunday, are from the Market-Deli & Tackle at the cross-roads

Style and Taste
Chef James cooks with a modern southern home cooked feel - meatloaf that leaves out the ketchup "top", Chicken and Dumplings with a richer stock than usual and dumplings with cheese and scallion, Pot Roast that tastes of the days of eating at the kitchen table.

Diets Cared For
Ask your server for gluten free, dairy free, vegan and Halal solutions. The kitchen will be pleased to accommodate your preferences.

Prices
Subject to change, prices for meals vary depending on the entrée selected.

  • Family Pricing Discounts
    Half Price for Youth 14 to 6 years,
    5 and unders are free.

    Kids Meals are $7.

Breakfast - $14, family style, 14 to 6 yrs half price, toddler free.
Dinner - ranges from $16 to $32 including dessert, excluding beverages.
Sunday Brunch - Lunch: $22 including dessert, excluding beverages.

Beverages - $3 for unlimited re-fills.
Wines, beers and spirits are additional, of course. 

Service Times
Breakfast is served 8am-10am,
Sunday Lunch is served 12pm-2pm
Dinner is served 5:30 pm- 8pm

Apples and Apple Cider from Graves Mountain Farm

The Story

What are our ingredients and where do they come from?
Organic sustainably farmed beef and chicken is sourced from Polyface Farm (https://www.polyfacefarms.com/)  in Shenadoah Valley and when possible, from our neighbors, the Riders ( https://ridersbackfieldfarmbeef.com/rbf/).

Organic pork comes from our friends and neighbors, the Weavers (https://www.papaweaver.com/ ).

As much as possible, vegetables are sourced locally – our own farm, our neighbors, Shenadoah Valley and Pennsylvania Amish farmers.

Organic Regenerative
In 2021, we started an organic, regenerative garden, sited down below the Main Lodge by the Rose River on the right-hand side.

Cidery – Craft Beers – Local Boutique Wines
Hard Cider – Graves Mtn “Squeeze” - is by us – finishing is by our neighbors, DuCard Vineyard.

Wines by DuCard Vineyard, our neighbor in the next hollow, where the vintner is Julien, working in a French style.
Beers are by our neighbors, Shirley and Ralph Figgis  - Beer Hound Brewery
Moonshine is mostly by the Culpeper moonshiner – Climax.

Style and Taste
Chef James cooks with a modern southern home cooked feel - meatloaf that leaves out the ketchup "top", Chicken and Dumplings with a richer stock than usual and dumplings with cheese and scallion, Pot Roast that tastes of the days of eating at the kitchen table.

Buffets - we, like every restaurant, are unable to find sufficient staff to serve each table on busy weekends, so we have adapted by doing a buffet for Saturday breakfast and dinner, followed by the Sunday breakfast, brunch-lunch.

Lunches, except Sunday, are from our Market-Deli & Tackle at the cross-roads.