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Their approaches to menu planning are as different as their restaurants.
"It's a crap shoot every week," says Barney Collier, owner of the Marshall Pub and Restaurant in Marshall. Collier's restaurant has no printed menu; the offerings change daily ana are listed on a chalkboard whiclr waiters take to the table.
Collier depends heavily upon local sources for much of his food — especially produce, game, poultry, fruit and herbs. The Pub's menu, which usually offers 10 entrees daily, reflects the availablity and quality of local foods, he says.
The fare is "classic Fauquier County, which means that it has the styles and flavors of fine cooking from France and the freshness of the great agricultural area that Fauquier County is," Collier says. "This area has some of the finest fruit, vegetables and meats — comparable to any area of France."
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