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 the dishes that interest you most.

The tasting menu is $228 per person Sunday-Friday
and $238 per person Saturday.

Optional wine pairings are $150 per person.

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

Four Decades
of Our Enduring Classics


Amuse-Bouche

*A Quartet of “Wellfleet” Oyster Slurpees
Maximin Grünhäuser, Riesling, Kabinett, Mosel, Germany (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fonsainte, Gris de Gris, Corbières, France (2017)

Pan-Seared Maine Diver Scallop
Perfumed with Curry and Calvados
Leindl, Grüner Veltliner, Seeberg, Kamptal, Austria (2013)

*Grilled Breast of Young Pigeon
with Seared Foie Gras, Sour Cherries and Caramelized Endive
Bussola, Ca’ del Laito, Valpolicella Ripasso Superiore, Veneto, Italy (2014)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva Montilla-Moriles, Spain (1987)


 

The Gastronaut’s Menu


Amuse-Bouche

A Tartine of Our Garden’s Radishes
with Royal Osetra Caviar
Punta Crena, Mataòssu, Vigneto Reiné,Colline Savonesi I.G.T., Italy (2016)

Caramelized Catalan Custard with Foie Gras
and Montmorency Cherries
Château Pajzos, 5 Puttonyos, Tokaji, Hungary (2009)

Peanut-Crusted Softshell Crab Tempura
Perfumed with Orange and Lemongrass
Selbach Oster, Riesling, Kabinett, Zeltinger Sonnenuhr Mosel, Germany (2016)

Pan-Seared Veal Tenderloin
with Taleggio Cheese and Cracked Pepper Ravioli
in Tomato Cream
Domaine Grand Veneur, Les Origines, Châteauneuf-du-Pape, France (2015)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

A Colossal Cherry Surprise
Patrick Bottex, La Cueille, Bugey-Cerdon, France (N.V.)


 

The Good Earth
Our Vegetarian Creations


Amuse-Bouche

A Trio of Chilled Roasted Baby Beets
with Borscht, Goat Cheese Mousse and Orange Vodka Gelée
Weingut Robert Weil, Riesling, Kabinett
Rheingau, Germany (2016)

Sweet Onion Polenta and Crispy Kale
with a Soft-Poached Farm Egg
Abbazia di Novacella, Kerner, Alto Adige – Valle Isarco, Italy (2017)

Our Dilly Ravioli with Mascarpone and Chanterelles
Philippe Colin, Chassagne-Montrachet, Premier Cru
Les Chaumées, Burgundy, France (2015)

Eggplant Cutlet Milanese on Onion Noodles
with Ginger Stewed Tomatoes

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

***

Champagne Granité and Blackberry Basil Sorbet

Our White Chocolate, Coconut and Passionfruit Bavarian
Domaine des Baumard, Quarts De Chaume
Loire Valley, France (2012)


 

 
 
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