The Restaurant offers a unique and exquisite menu that changes some each day and completely with the seasons. Features include an extensive wine and beer list along with the food products of many small local farmers who supply our kitchen with high quality ingredients that can not be found elsewhere.

Chef Mark Newsome's philosophy of cooking is to present these wonderful products in a fashion that allows their natural quality to shine through. The restaurant has five dining rooms with local art work from the Shenandoah Valley Watercolor society and other local artists on display.

Pastry Chef Shawn Richard adds just the right touch to all our food service departments, preparing all of our desserts and breads, breakfast pastries and wedding cakes. In addition to our delicious dinner desserts and beautiful wedding cakes, we can prepare customized desserts for any special occasion. If you are planning a celebration and need that special dessert, give us a call and we will make sure you get not only the tastiest treat of your life but a feast for your eyes as well!

Reservations are encouraged but walk-ins are always welcome.  Smoking is permitted outside.

Hours of operation are from 5:00 PM, Tuesday through Saturday.

Joshua Wilton House Sample Menu

FIRST COURSES

PRINCE EDWARD ISLAND MUSSELS pan roasted with local tomatoes, garlic, fresh herbs and a white wine-butter sauce $8

GRILLED BEEF TENDERLOIN with grape tomato-cous cous, blue cheese, roasted mushrooms and cranberry-mustard sauce $9

TEMPURA SHRIMP over sesame roasted bok choy and shitakes with wasabi-ginger aioli and blood orange-Asian pear salad $10

POLYFACE FARMS COCONUT-CURRY CHICKEN  wrappd with a chive crepe over cucumber-celery root slaw with hoisin drizzle $8

GEORGIA THOMASVILLE TOMME ARTISINAL CHEESE firm and creamy cow’s milk cheese over truffle scented roasted vegetables, local greens, parsley coulis and crispy potatoes $7

SALADS

JOSHUA WILTON mixed greens topped with Maytag blue cheese, artichoke bottoms, hearts of palm, cherry tomatoes, bacon and finished with raspberry vinaigrette $7

CAESAR traditional tossed salad of Romaine, croutons, parmesan cheese and creamy, lemon, garlic dressing $6

BABY GREENS with black pepper chevre, grilled prosciutto wrapped dates and roasted peppers, drizzled with balsamic vinegar and olive oil $6

ENTREES

LEMONGRASS-GINGER HANGER STEAK grilled with shiitake mushroom risotto, sesame roasted carrots, candied cashews and Kung Pao sauce $25

OVEN ROASTED SEA SCALLOPS with Tuscan style cannellini beans, vegetable ‘confetti’ and a saffron, prosciutto, corn cream sauce $27

PAN SEARED FILET MIGNON with mashed potatoes, grilled asparagus and endive, horse radish cream and a shallot-port wine sauce $30

APPLE WOOD SMOKED QUAIL served with orange-honey glazed sweet potatoes, Granny Smith apple-fennel relish and finished with bourbon reduction sauce $23

 BASIL CRUSTED ICELANDIC CHARR with pan roasted shrimp, celery root, vermouth-herb butter and roasted beets with Planet Earth Diversified baby arugula $26

GRILLED POLYFACE FARMS PORK TENDERLOIN with house made potato gnocchi, porcini mushroom sauce, sun dried tomato puree and blue cheese butter $ 22

HOUSE MADE MUSHROOM RAVIOLI with saffron infused cauliflower, grilled zucchini and smoked tomato sauce $18

Joshua Wilton House Sample Dessert Menu

CRÈME BRULÉE classic steamed French egg custard, made with free range eggs served under a thin layer of caramelized brown sugar

CHOCOLATE ESPRESSO “BOUCHON” filled with chocolate soufflé cake, coffee and vanilla mousses

DATE AND RAISIN TURNOVERS with Irish whiskey sauce and chocolate ice cream

GRANNY SMITH APPLE TART with hazelnut streusel, cider ice cream and caramel sauce

WARM GINGERBREAD CAKE with maple anglaise and Guinness Stout ice cream

*All desserts are prepared on premises daily  and are $7 each unless otherwise noted.*

*18% Gratuity may be added to parties of six or more*

*Cell phone usage is prohibited in the dining room and lounge*