Room Reservations Dinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

The tasting menu is $218 per person.
Optional wine pairings are $125 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Our Enduring Classics


Amuse-Bouche

A Tin of Sin:
Royal Osetra Caviar
with Sweet Crab and Cucumber Rillette

L. Aubry Fils, Brut, 1er Cru, Jouy-Les-Reims, Champagne, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Weingut Salwey, Rosé, Baden, Germany (2016)

Butter-Poached Alaskan Halibut
with Sauce Barigoule and Caramelized Fennel
Foxen, Chardonnay, Bien Nacido, Block UU , Santa Maria Valley, California (2015)

*Pan-Seared Pekin Duck Breast
with Braised Cipollini Onions and Essence of Orange
Cadre, Pinot Noir, The Architects, Edna Valley, California (2014)


 

Here and Now


Amuse-Bouche

Caramelized Catalan Custard with Foie Gras
and Port-Soaked Raisins
Château Pajzos, 5 Puttonyas, Tokaji, Hungary (2009)

Chilled Veal Tongue with Pickled Root Vegetables
and Horseradish Ice Cream
Domaine de la Bergerie, Le Grand Beaupreau, Savennières, Loire, France (2013)

*Japanese Wagyu Beef Two Ways:
Seventy-Two Hour Braised Short Rib and Ribeye Sashimi
with Potato “Noodles” in Fragrant Broth
Abbazia di Novacella, Kerner, Alto Adige-Valle Isarco, Italy (2016)

*A Grilled King Lamb Chop Perfumed with Rosemary
on Autumn “Cassoulet” with Minted Béarnaise
(Silverware Optional)
Voliero, Brunello di Montalcino, Tuscany, Italy (2011)


 

The Good Earth
Our Vegetarian Creations


Amuse-Bouche

A Mélange of Our Garden’s
Vegetable Antipasti
Nigl, Riesling, Dornleiten, Kremstal, Austria (2014)

Red Velvet Beet Terrine
with Beet Sorbet
Domaine de la Bergerie, Le Grand Beaupreau Savennières, Loire, France (2014)

Brie Tortellini with Madeira Roasted Figs
and Toasted Almonds
Domaine Bellivière, Prémices, Jasnières, Loire Valley, France (2015)

Eggplant “Cutlet” Milanese on Onion Noodles
with Ginger Stewed Tomatoes

G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)


 

 
 
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