The C&O Restaurant and Catering Blog

Chef Eric spent the afternoon cutting up a pig that came in Wednesday morning. The pig came from Wild Oats Farm in Scottsville, Va which features Organic and Grass fed livestock.

The fresh Pork Belly

The meat goes into dishes like the Grilled Pork Belly on our dinner menu and the Barbecue on our late night.

Its time to fire up the fire place, which means fall and winter are here. With all the cold weather comes our New Menu.

Be sure to come in to try a warm bowl of Posole Verde with Local, Organic Chicken. Its only been on a few weeks and its become a hot item on the menu, available till 1:00am everyday. The Local Fall Squash in papillote with white wine-sumac aioli is a great way to start any meal off this fall.

Just when we thought the C&O cheese plate couldn’t get any better, we now have three fresh cheeses chosen daily along with the perfect amount of membrillo, and of course we serve that till 1:00am every night of the week.