The tented terrace is a perfect place for a Sunday brunch. Start with a bloody mary, then progress to golden tomato gazpacho or a grilled portobello mushroom with a garlicky red-pepper sauce. Eggs Benedict are made with good salty Virginia country ham, eggs Chesapeake with lump crabmeat and a spicy hollandaise.
Local trout is served with eggs or with a lemon-scallion butter sauce.
Big appetites will like the Railroad Breakfast of steak, eggs, sausage, and potatoes. The best dessert is a model version of profiteroles, crisp cream puffs filled with Kahlua ice cream and topped with rich chocolate and caramel. The dinner menu includes medallions of pork tenderloin with local peaches and wild rockfish with a yellow-tomato fondue, sweet corn, and crabmeat. 2001 by Washington Magazine Inc.