This 19th-century inn surrounded by vineyards could attract crowds for ambience alone—from the cozy, tamarind-hued dining room to the lovely patio—but chef Tarver King makes it a destination for the food. The $45 three-course menu changes according to the ingredients from neighboring farms and fields, but recent standouts have included velvety mussel bisque atop a bed of smoking hay, fried chicken lacquered with bacon caramel, and sliced sirloin and a poached egg in mustardy hollandaise. Settle in with a classic French 75 made with Virginia sparkling wine and gin from nearby Catoctin Creek Distilling Company. Sunday, noon to 2.
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