
Region’s 117, Northern Virginia’s award-winning farm-to-table restaurant, has unveiled its fall menu highlighting its new seasonal offerings from area farmers and producers. The restaurant recently won The Northern Virginia Daily’s “BEST OF” for best dinner, best fine dining and best restaurant overall in Winchester and Frederick County as part of the annual reader poll.
“We try to stay as close to the ground as we can,” said Executive Chef Scott Bilstad. “It makes sense if you are looking for fresh produce to keep a careful watch on what is in season. As an added benefit, it allows us to change up the menu regularly with new dishes using in-season ingredients.”
Executive Chef Scott Bilstad said the new offerings are part of a commitment to reflecting the history and culture of the Shenandoah Valley while focusing on the freshest possible ingredients within a 117-mile radius, after which the restaurant is named for.
This fall, the menu includes a cranberry and walnut chicken salad sandwich made with cornbread jalapeno toast, lettuce and tomato; and a local veggie pita pocket with pimento cheese, lettuce, tomatoes, cucumbers and Portobello mushrooms. Other new menu items include a wild arugula salad with beets. (more…)









