Business & Tech
Lansdowne's On the Potomac Offers Fresh, Local Food and Wine
The 'farm-to-fork' restaurant offers a menu with a range of options
Just a stone’s throw north of Ashburn, in Lansdowne Resort, is a wonderful “special occasion” restaurant that offers restaurant-goers an elegant and impressive fine dining experience that could easily be found in any major city.
Fortunately for us, On the Potomac is located right here in our backyard.
Even more alluring is the fact that it is a what is known as a 'farm-to-table' restaurant, which uses fresh and local ingredients and pairs many of them with wines from local vineyards.
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On the Potomac recently announced a new seasonal menu featuring varied dishes, sure to please those with more complex palates and taste buds while offering something for everyone. The sausages and pates are all made in-house.
Some of the key features of Chef Wes Rosati’s new menu include:
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- Bisque of Hess Farms Fall Squash, topped with maple crème and spiced pumpkin seeds, and paired with the B.R. Cohn, Chardonnay, Sonoma, 2009.
- Salad of Organic Bibb Lettuce, a signature dish for which the chef changes the ingredients. Now in the fall, it is made with house-made bacon made from pork bellies, local Crown Orchard apples poached in Corcoran’s apple wine, topped with crumbled Glen Chevre goat cheese and a vinaigrette made from the poaching liquid and McCutcheons apple cider. Paired with Sunset Hills, Viognier, Virginia 2010.
- House-made Gnocchi and Ragout of Maine Lobster and Local Mushrooms. The gnocchi is served with a light sauce with fennel and lobster. Paired with Cadre, Pinot Noir, Central Coast, 2008.
- Pan-Seared Ayrshire Farms Chicken Breast “Carbonara.” The chicken is brined and then smoked, with oven-roasted carrots, house-made spinach fettuccine, and topped with a poached farm egg. Paired with Doukenie, Merlot, Virginia, 2009.
- Grilled Pineland Farms “Never Ever” Beef Rib Eye, served over a sauté of fall vegetables and red wine demi -glace and sweet potato fries with Chipotle salt. Paired with Kenwood, Cabernet Sauvignon, Sonoma, 2007.
Desserts:
- House-made Ice Cream Trio of French toast, raspberry sorbet and vanilla with a chocolate spice cookie. Paired with Corcoran, “USB” port, Virginia 2010.
- Elements of Taste, a Signature dish of four tastings:
Bitter: Red Wine Poached Apple, Red Wine & Crushed Almond Reduction
Sweet: Brown Sugar Oat Crisp, Compote of Local Apples, Bourbon Crème Anglais
Salty: Salted Caramel Apple
Sour: Green Apple Sorbet
Another great way to experience On the Potomac is to check out one of the restaurant’s monthly Spectator Series wine tastings. For $39 per person, you will experience four wines, and each wine is offered with two tapas-style plates from Chef Rosati’s kitchen.
With sweeping and relaxing views of the verdant grounds and distant mountains – paired with a new Fall menu of delicious food and wines – On the Potomac is certainly a place worth considering for a “special occasion” or relaxing evening getaway before the ever-so-busy holidays arrive.