#fieldandmain

Built with the closeness of the community in mind, our next new Volume 7 member is a Farm-To-Table restaurant that places immense value in cultivating relationships with the people and the land that provide their ingredients. Meet Field and Main Restaurant!

Neal and Star Wavra, Pastry Chef Marium Caternolo, and Chef Anthony Nelson at the chef’s counter of Field and Main.

Owners Neal and Star Wavra, previously managed the Ashby Inn Restaurant in Paris, VA. Neal is also a sommelier, and works to bring the best of Virginia wines into the dining experience at Field and Main in Marshall, VA. The husband and wife team have elevated the Farm-To-Table dining experience since Field and Main opened its doors in 2016, and have picked the perfect place to do so in.

A peak inside the dining room.

It may come as a surprise that the building in which Star and Neal have placed their sustainable, simple yet elegant dining experience is over 200 years old. Yes, you read that right. 200. A restoration later, the building still withholds much of it’s old personality, but with a more modern twist.

Sweet onion with Brie, brioche croutons & beef-onion jus.

Now, onto the food. Field and Main has unique partnerships in local farmers and organizations throughout the Hunt Country community, compiling a knockout list of fresh ingredients to add to their mouthwatering menu. One of these partnerships is in the form of the local Middleburg Montessori School. Students are given the responsibility of raising pigs, and provide fresh meat to Field and Main every other week, making the process of providing and suppling food to restaurants highly-sustainable, accountable, and easy on the environment (leaving little to no carbon footprint). Other partnerships include Martin’s Farm in The Plains, Hidden Creek Farm in Delaplane, and Sunnyside Farm in Rappahannock, to name a few. 

 Veggie perfection.

Star and Neal’s menu at Field and Main is filled with chef Anthony Nelson’s intricate creations, turning locally sourced ingredients into delicious works of art. While the entire menu has all the perfect elements to make a great dish, (veg, meat, a delicate sauce, all roasted to perfection), we picked a few of our  favorites. 

Skirt Steak a la Plancha with Hearth Roasted Sweet Potato, Beet-Garlic Sauce & Arugula.

To start, we’re ordering the Glazed Eggplant with Sorghum Miso, Clementine & Spicy Pecans. It’s beyond us how they came up with this combination, but we’re sure glad they did. Next, we’re digging into a Roseda Farm Skirt Steak a la Plancha with Hearth Seared Sweet Potato, Arugula & Beet Garlic Sauce, or possibly a 12 oz Seven Hills Farm 45 Day Dry Aged New York Strip with Chimichurri Sauce. Maybe we’ll just get both, it’s too hard to pick. For dessert, we’re going all in with a  Chocolate Bread Pudding with House Made Brioche, Anglaise & Blueberry Lavender Ice Cream. 

Mussels in a Lemongrass Dashi Broth.

Not to mention, Field and Main is also available as a unique venue for parties, corporate events, lifestyle events, rehearsal dinners, and more. We think now would be an appropriate time to tell you that our Volume 7 Launch Party will be taking place at Field and Main, and we couldn't be more excited. 

Be Sure To Tell Them Scout Sent You!