Farmhouse fine dining

Farmhouse Dinners are offered Tuesday through Saturday nights at 6:30 pm. They are four-course, wine paired meals which feature home grown and house made Farm-to-Fork menus prepared weekly by Chef Andy and Chef Coleman.

Enjoy dining al fresco in the summer or cozy by the fire in the winter. Guests will be greeted with a glass of Veritas Sparkling Wine and seated before 7 pm.
$85 per person plus taxes and gratuity. Please allow 24 hours for booking.

if you have any food sensitivities let me know, ...I will be happy to modify the menu to suit you
— Chef Andy Shipman


Executive Chef Andy Shipman

Chef Andy is a longtime member of the Veritas family. In 2010, Andy left briefly to pursue his degree in American Studies at the University of Mary Washington. There he became interested in the connection between food and history which led him to research 21st century seed preservation at the Southern Exposure Seed Exchange, a small cooperative seed company in Louisa.

While finishing his degree, Andy worked as a line-chef at FOODE under co-owner and Executive Chef Joy Crump. It was there that he developed his knowledge and passion for farm-to-table dining, plate composition and presentation.

Chef Andy brings a strong food philosophy to The Farmhouse, using the freshest ingredients available. His menus highlight local ingredients, and are marked by their simplicity and elegance.

Andy and his lovely wife Lisa reside in the Shenandoah Valley where they both grew up. They welcomed a son, Charlie, in May of 2015 and Henry in May of 2018


Chef Coleman Showalter

Chef Coleman was born and raised in Harrisonburg, Virginia. Ever since he was a small child he wanted to be in the kitchen with his parents who later joked that he should pursue a career in the kitchen since he was always eating and cooking.

At the tender age of 18 Coleman started his first job in the restaurant industry as a dishwasher. He put in the time working hard and learning what it meant to work in the kitchen. Shortly after, his head chef gave him the opportunity to work on the line putting together salads and desserts. This move sparked it all for Coleman and he was fascinated by new flavor combinations and interesting foods.

Coleman arrived at Veritas Winery in 2017 and started at the Terrace Deli. Executive Chef Joel quickly recognized his talent and brought him under his wing to work on the catering side of the kitchen plating foods for hundreds of people as fast as possible while still maintaining quality and finesse. As soon as the Sous Chef position at the Farmhouse at Veritas became available Coleman moved over. Working at the Farmhouse under Chef Andy allowed Chef Coleman to explore his love of Southern Cuisine and high quality ingredients. Coleman still lives locally in Staunton, Virginia with his wife Kelly.