Rooted in Maryland
Led by Chef Tae Strain and his culinary team, our wood-fired kitchen celebrates Maryland’s seasons, the Chesapeake Bay watershed, and the farmers, cheesemakers, growers, watermen, and producers who shape this region. Expect seasonal small plates, garden snacks, local cheese, prosciutto, signature coffees, house-made sweets, and some of Maryland’s best wood-fired pizzas.
Every dish is designed to pair beautifully with our terroir-driven Maryland wines. It’s relaxed winery dining with a local point of view, made for long afternoons around the table with family and friends.
