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wineries before deciding what to include on the list, and the wineries will deliver right to her doorstep. One wine she “had” to have on the list is “Horton’s Norton,” a wine produced by the Horton vineyard using the Norton grape, a native Virginia grape.'
On tap in the Thornton Tavern Room, where the Eldreds’ son Joey is the bartender, is Fred’s Cider which is produced in Sperryville. Also available are several beers and a full selection of mixed beverages.
Brunch will be served on Sundays from 11 a.m. to 2 p.m. One item oh the menu which should please a lot of Southerners is grits. The light fare menu will be offered following brunch until 5 p.m., and dinner will be served from 5 p.m. to 9 p.m.
Mrs. Eldred said they use all fresh foods. Chris Hogan is the chef; he has also worked in kitchens at Bleu Rock and the Flint Hill Public House. His sous chef is Mike Shotten, who most recently worked at Westfields. They have created a most impressive menu.
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