In our interpretation of this classic, we dust our local oysters in cornmeal, making the result gluten free. Perched atop an oyster shell, accompanied by kale and virginia country ham, the oysters are finished with a champagne froth

A breakfast inspired blending of maple rosemary duck breast, crispy duck confit, applewood bacon, and sweet potato pancakes. A cherry gastrique and goat cheese mousse stand in for butter and syrup

This take on a new england favorite calls for a pat a choux, a french pastry, as the roll. Tarragon aioli, tender mache, and tomato candy make the dish complete

A bisque of butternut squash, apples, pears, sweet potatoes, and holiday spice brings everything we love about the colder months together to warm the epicure. Topped with a salted caramel cream to remind you of something you may have already tried

If this salad doesn't look like the holidays on a plate, nothing will. A wreath of arugula is studded with pears, radish, triple cream brie, and a pomegranate reduction

A half dozen served with mignonette and lemon

A very fresh and clean tasting oyster harvested about 100 miles down river from cedar knoll at nomini creek. Our chefs will soon be harvesting these alongside our local watermen

A virginia classic oyster from chincoteague bay. Oysters from its waters pack the full salt wallop of the atlantic

East meets west when our pan seared carolina trout, indian biyrani rice, and cilantro mint chutney hit the plate. Fried virginia peanuts and applesauce balance the dish

The flavors of coffee and cocoa spice up our short ribs, which are chargrilled then braised for five hours. Persimmon, whipped potatoes, sweet roasted chestnuts, and a hearty pan sauce make this dish a winter wonderland

We roast a half chicken from the amish country in pennsylvania with the bone in to capture the essence of the bird. Truffled spaetzle "mac and cheese", roasted wild mushrooms, and braised collard greens are added to compliment this provencal classic. These birds were free to roam and are antibiotic free

This heritage farms cheshire pork tenderloin from north carolina is marinated in brown sugar and rolled in almonds before being seared and roasted. It's placed atop a bed of sweet potato puree along with grilled radicchio and stewed apples in brandy

The perfect marriage of citrus and herb is achieved when lemon zest, tarragon, and dill are combined. Just enough whole egg is used to create a soufflé effect, while japanese bread crumbs are added to hold them together without competing with the crab. Wilted kale and crushed olive oil potatoes accompany, while frisee and orange butter make a statement

We bake the tart shells daily and fill them with stewed mushrooms and a parsnip mousse. A grilled radicchio and arugula salad round out this vegetarian offering

We achieve a rich chocolate cake without the use of flour making this a gluten free gift. The maple semifreddo, which is italian for half frozen, is infused with maple. A tart cranberry syrup brightens up the plate. The result is reminiscent of a klondike bar. What would you do for it?

This 3-2-1 cake has olive oil and a fine semolina flour to give it a hearty and fragrant quality. A lemony frosting with candied ginger illuminates this dessert

Hot buttermilk tempers the eggs before chilling and setting up the custard in this cheesecake. Cherries are spiked with port wine and reduced to a preserve-like consistency to make a sweet, tart topping. Sporting fried basil as a garnish, this cheesecake is fashionable

An apple is poached with raspberries and the liquid is reduced and turned into a caramel. The semifreddo makes an encore appearance as it gets sandwiched between two oatmeal cookies