Our Farm Table & Wine Bar Menu has been updated just in time for Spring! Relax on the Veranda, share the cheese board, enjoy the grilled white prawns and indulge in buttermilk budino all while kicking back and absorbing the stunning views of the Blue Ridge Mountains.
One of our favorites? The Poached Egg with Grilled Asparagus, Surryano Ham and Parmigiano-Reggiano! Try ours and then try it yourself! The recipe is featured in the Spring 2013 issue of edible Blue Ridge where Chef Amalia shares the ingredients and her method for creating this dish that is the epitome of Spring.
Make The Hill your next lunch stop and tantalize your taste buds with our new seasonal Spring menu items!
Download the full menu here: The Farm Table and Wine Bar Menu