We had the pleasure of having a date night at Patowmack Farm last week. I started with a watermelon gazpacho as an appetizer. In addition to the watermelon there were heirloom tomatoes, sorrel, and oberegood feta cheese.
Pictured above was my entree of garden vegetables grown on-site served with anson mills pencil cob corn grits. The grits were delicious. The garden vegetables were perfectly cooked, though a bit un(der)seasoned.
Mike ordered the Chesapeake Jumbo Lump Crab Beignets with smoked paprika remoulade atop butter lettuce. His was amazing!
His entree was the Hedgeapple Farm beef rib-eye with caramelized onions, arugula, shiitake mushrooms (which he got on the side for me!), and red wine marmalade. Again, he said his was amazing! Best-in-class kind of stuff.
The view from our table was so serene as we could see the tops of the trees and the bridge connecting Maryland and Virginia over the Potomac River.I love that the menus are printed with our name and the date. We've already booked a table here for our anniversary at the end of the month.
