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

In Additon to Regular Dinner Menu Service

Special Chef Tasting Dinners
for Winter Warming

Served to Separate Tables During Covid Increase
Starting February, date to be determined
Winter Fridays and Saturdays at 7 PM

With Local Wines – tasting with DuCard Vineyard
$65 exclusive tax and tip

Base Menu with Which That Chef James Will Start

Salmon Rillette
Norwegian Salmon ~ Herbed Goat Cheese ~ Crispy Caper and Garlic Relish

Mustard Greens and Artichoke
Local Greens ~ Fried Artichoke ~ Roasted Pepper ~ Preserved Lemon

Oyster and Fennel Stew
Chesapeake Bay Oysters ~ Olive Oil Braised Fennel and Potatoes ~ Lemon and Dill infused
Olive Oil ~ Crème Fraiche

Entree
Choice Of:
Pan Seared Duck Breast,
with Blue Ridge Reduction
or
Stuffed Quail
with Fig, Parsley, Sage and Walnut

Chef Dessert


 

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 - 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 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.

 

Farm Restaurant
Curtailed Schedule
for Winter

Remember we always have prepared foods for re-heat down at the Market.
But always open for our groups, meetings, and car drive-in bookings.

January

Breakfast
Jan 1-3, Saturday through Monday

Jan 4-13 - CLOSED

Jan 15-17 - Open again Saturday - Monday
Then through first week in March for Saturday and Sunday


Lunch/Brunch
Jan 1-2 - Saturday and Sunday

Jan 3-15 - CLOSED

an 16, Sunday REOPEN
Then Sundays through to end of November


Dinner
Jan 1-2 - Saturday and Sunday

Jan 3-13 - CLOSED

Jan 14-17 - Open again for Friday through Sunday

Then all weekends, Friday and Saturdays- not Sunday

February

Breakfast
Feb 1 - 28, Saturday & Sunday + Monday, Feb 21, President's Day


Lunch/Brunch
Sundays through to end of November


Dinner
Feb 1-28 Friday and Saturday, + Sunday Feb 20, Presidents' Weekend

March 

Breakfast
Mar - 4 Open Now for All Breakfasts through Nov 27

Lunch/Brunch
Sundays through to end of November

Dinner
Mar - 4 Open Now for All Dinners through Nov 27