10:30 AM10:30

New Year's Eve with Southbound

Please join us for a delicious cheers to the New Year with a special prefixed menu you don't want to miss. We will be open for both brunch and dinner services. Brunch: 10:30-2:00 pm. Dinner will begin at 5:00 pm.  Our specialty menu is available for dinner only and last seating will be at 8:00 pm.  We hope to see you there! 

New Years eve menu pic.jpg
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6:00 PM18:00

Lennox-Gastaut Foundation Benefit Wine Dinner



Please join us on Thursday, Nov 16th for a French wine dinner benefitting the Lennox-Gastaut Foundation. David O'Neill from Robbins Cellars will be here to guide us through the following wines;

Meyer Fonne Edelzwicker 2015, Alsace

Grange de Quartre Sous Le Rose 2016, Pays d'Oc

Chevalier Pinot Noir 2016, Loire Valley

Domaine Faury St. Joseph 2014, Rhône Valley
Please call Southbound at 804-918-5431 to make reservations, $50 per person (that does not includes taxes and gratuity) . Menu forthcoming.
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6:00 PM18:00


Please join us at Southbound  on Thursday, July 20th at 6pm as we introduce Ben Jordan, head winemaker of Early Mountain Vineyards.

For years, Ben was the head winemaker for Michael Shaps at Wineworks, and got his start making wines in California's Russian River Valley and Sonoma County. His love and passion for wine brought him back to his roots in Virginia where he knew of the potential for great wine production. At Early Mountain Vineyards Ben is making some of the most compelling wines in all of Virginia and would like to share them with you!  

Four course dinner, $50 per person exclusive of taxes and gratuity 

Heirloom tomato salad, Edward's ham, buratta, basil emulsion

EMV Five Forks

Shrimp salad, charred okra, butter beans, lemon

EMV Chardonnay 2016  & EMV Chardonnay "Quaker" 2015

Short Rib, trumpet mushroom, gnocchi, squash butter

EMV Foothills

Chocolate s'more, burnt meringue, graham cracker, smoked salt

EMV Cabernet Franc

Some of these wines are available as a limited early release and will not be available until the Fall.  Stay tuned for the menu. Please call 804-918-5431 to make your reservation.

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6:00 PM18:00


Please join us for this exciting evening (Thursday June 8th at 6PM) celebrating some very special wines from the team of winemakers who formed Envínate (Wine Yourself). The dinner will showcase their talents in wines made from regions all across Spain.  Chris Barnes from Jose Pastor Selections and David Witkowsky of Potomac Selections will be present to guide you through these organic, traditionally made wines. The evening's line up exhibits the strong character of the region's terruño, think old vines, volcanic soil, high elevation, acidity, and you will begin to get the idea.  Menu to be announced. Please call 804-918-5431 to make your reservation.  $50.00 per person, exclusive of taxes and gratuity. 

Course 1

Squid w/ nasturtium and paquillo peppers


Course 2


Ember roasted sweet potatoes w/ Spring onion and sumac


Course 3


Seared duck breast w/ succotash and blueberries


Course 4

'T. Amarela'

House yogurt w/ sponge cake and cacao

On Envinate: "Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner.  To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today."

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7:00 PM19:00

5 course Beer Dinner with Answer Brewpub


Join us on Thursday March 16th for a 5 course beer dinner with Answer Brewpub! $50 per person (excluding tax and gratuity). 7PM seating.

Call the restaurant to make a reservation 804-918-5431. Menu coming soon. 



Double Dry Hopped Piece of the Action

oyster / tropical vinegar



Trench Foot

soup dumpling  / smoked pork



Hard in the Paint

carbonara congee  / peas, bacon, cream



Triple Dry Hopped Mind Games

pastrami veal / turnip kraut, caraway broth, rye


                                                                 FIFTH COURSE

Flesh Wound

candy bar / spongecake, tuile



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