The Restaurant at Patowmack Farm

Always surprising, sustainable and exquisite flavors . Join us for a 4-course dinner paired with the wines of Lost Creek. Sure to impress - experience an evening of gourmet cuisine and wine that will surely tantalize your tastebuds. Reservations 6:00 p.m. $225.00 per person plus tax and gratuity Aimee and Todd's philosophy is to let the fruit speak for itself. They seek to make their wines from the fruit of the vineyard and minimize as much intervention into the cellar as possible. They embrace sustainable vineyard practices that utilize organic and minimal environmental impact practices which promotes sustainable farming and living soil. Their fruit is harvested from their Meridian Ridge Vineyard along the Blue Ridge Mountains.

Our second fundraiser for No Kid Hungry. 80% of food revenue will go directly toward Chef Colby's Chefs Cycle event June 2-4, 2025. Irish fare including vegetable soup, soda bread, corned beef, cabbage and apple cake. Green beer and Irish coffee, of course. Reservations 5:30, 6:00, 6:30 $85.00 per person plus drinks, tax and gratuity

George's Mill Farm Artisan Cheese & Patowmack Farm Collaboration Dinner Sunday, April 6, 2025 - Reservations: 6:00 p.m. $150.00 per person plus drinks, tax and gratuity Enjoy 4 courses highlighting an array of goat cheeses raised and made in Lovettsville, VA. The menu will be curated around seasonal produce, meats and of course, GOAT CHEESE! The George's Mill Farm family have served The Restaurant at Patowmack Farm for many years. This dinner celebrates the connection of restaurant to farmer relationships and the importance of locality. Maker of delicious fresh, handmade artisan aged goat cheese, George's Mill Farm Artisan Cheese is a small, family-owned farm in Loudoun County. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. Their dairy is in a historic bank barn that has been in their family for eight generations. Their goats graze over 15 acres of pasture. They believe strongly in the power of real food and in the need for a strong local agricultural economy and community.