Our daily menu

In the grab & go fridge: Fresh greens, local vegetables, our house dressing. Vegetarian

In the grab & go fridge:Romaine lettuce, Parmigiano Reggiano, croutons, classic dressing with a hint of anchovies. Add chicken if you'd like. 

In the grab & go fridge: Fresh greens with avocado, corn, pickled red onion, red bell peppers, crumbled Cotija cheese, and our chipotle ranch dressing. Vegetarian, or add chicken.

Our seasonal quiche, nice and warm, with fresh greens.

Our soup of the day, based on seasonally available produce and chef’s whim, rotating among summer gazpacho (vegetarian), corn chowder with smoky Benton’s bacon, creamy potato with bacon and rosemary, butternut squash with apples and pears (vegetarian), heirloom tomato bisque (vegetarian), chicken vegetable, and other seasonal recipes.

Our first-place chili cookoff winner: sirloin steak, black beans, onions, garlic, tomatoes, with my homemade Oaxacan mole sauce. Our first-place chili cookoff winner: black beans, onions, garlic, tomatoes, with my homemade Oaxacan mole sauce. Served with cornbread and sour cream. Vegetarian

White cannellini beans simmered with roasted cherry tomatoes, olive oil, onion, red pepper flakes in a vegetable broth, swirled with fresh greens, and topped with Parmigiano Reggiano. Vegetarian.

Add chicken or Italian sausage if desired. 

Our summer favorite: shrimp simmering with fresh corn, tomatoes, potatoes, okra, onions, and poblanos.  You'll find this recipe in my cookbook.

A Southern favorite: chicken, ham, onion, bell peppers, tomatoes, corn, lima beans, parsley, okra, and a light hand on the spices. So good, it's in my cookbook. 

Boneless pork shoulder and sweet potatoes, simmering with red onions, a touch of chipotle,  bell peppers, poblanos, black beans, orange zest, and parsley. It's in my cookbook!

In the grab & go fridge: A delicious and refreshing chilled wrap full of crunch—Korean Gochujang chili aioli and miso sesame dressing over grilled chicken strips, red onion, pickled cabbage, carrots, cilantro, cucumber, and carrots in a gluten-free tortilla. 

In the grab & go fridge: A seasonal wrap in a gluten-free tortilla, filled with hummus mixed with blended roasted red peppers, cucumbers, avocado, and tomato. Vegetarian

In the grab & go fridge: Romaine lettuce, Parmigiano Reggiano, classic dressing in a gluten-free tortilla. 

In the grab & go fridge: Exactly as the actor showed me how to make it in his California kitchen all those years ago, with tuna, pickles, mayo, celery, Bibb lettuce, with a bag of plain potato chips on the side—crush them into the filling, just like the Duke did. On wheat bread and never on a croissant. Chips are on us.

In the grab & go fridge: A salute to the beloved and much-missed Jimtown Store in Sonoma County, California. Owner Carrie Brown somehow made her egg salad sandwiches border on dreamy, and before she locked up the place for good, she shared the recipe with me: local farm eggs whenever possible, not too much mayo, Colman’s dry mustard, a dash of Tabasco and black pepper, and chopped pickles and lettuce on wheat bread. It’s so good that it’s in my cookbook. Vegetarian

In the grab & go fridge: Black Forest ham with white cheddar, Dijon mustard, mayo, greens and a swipe of cranberry on marble rye. It's extraordinary how well the sweet tang of cranberry marries with the flavorful ham.

Made to order: We can’t forget the sandwich we had at The Beauty Shop in Memphis where Priscilla Presley had her hair did: grilled cheese sandwich with Honey Crisp apple slices, Gruyère, and a bit of mayo. Vegetarian

In the grab & go fridge: Chicken chunks with apples, walnuts, and grapes in a subtly-spiced mayo, with lettuce. On wheat bread, toasted if you’d like. 

Made to order: Ripe heirloom tomatoes, mayo, pesto, smoky Benton’s bacon, lettuce, on our focaccia. Avocado if you’d like. 

Made to order: Our version of the sandwiches I devoured during my time in Havana and Tampa: Ham, slow-roasted pork, Swiss cheese, pickle chips, mustard and mayo on a pressed roll. 

Made to order: Three small soft flour tortillas (or gluten-free corn tortillas) filled with lettuce, pico de gallo, Monterey Jack cheese, and your choice of protein—mix and match:

   ~ Grilled beef

   ~ Grilled chicken 

   ~ Grilled shrimp with chipotle mayo 

   ~ Grilled vegetables

Quickly made to order: For kids of all ages, and by special request from the crew at the Rappahannock County Sheriff's Department (hi, Connie!): an all-beef hot dog in a potato roll built your way: chili if desired, mustard, relish, whatever. Chips are on us.