The Main Dining Room

Dining at The Inn at Little Washington is an unforgettable culinary journey where innovative dishes and impeccable service come together in an enchanting setting.

Reservations

We strive to create a sense of magic and wonder. Dining here should be like a dream you don't want to wake up from.

Chef Patrick O'Connell

Menus

Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in American cuisine today– healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing.

Here and Now
Our Enduring Classics
The Good Earth
Desserts

Here and Now

Amuse-Bouche
or
Roasted Garlic Custard
Baked in an Egg Shell with Parmesan Mousse
or
Chilled Maine Lobster Tail
with Passionfruit, Coconut, and Lime
Linden, Petit Manseng, Linden, Middleburg, Virginia (2020)
Didier Dagueneau, Les Jardins de Babylone, Demi-Sec, Jurançon, France, (2019)
or
A “Tartine” of Corned Wagyu Beef Tongue
with Apples and Horseradish Ice Cream
Disznókő, Furmint, Tokaji , Hungary (2024)
Emidio Pepe, Trebbiano d’Abruzzo, Abruzzo, Italy (2021)
or
Pan-Seared Filet of Antarctic Sea Bass in a Vegetable Minestrone
Perfumed with Garlic and Pernod
Cristom, Chardonnay, Eola-Amity Hills, Willamette Valley, Oregon (2023)
Etienn Sauzet, Les Perrières, Puligny-Montrachet, Burgundy, France (2017)
or
Pan-Roasted Squab with a Corn-Spinach Timbale
and Sesame Crusted Eggplant
Paitin, Serraboella, Barbaresco, Piedmont, Italy (2022)
Gaja, Costa Russi, Langhe, within Barbaresco D.O.C.G. zone, Italy (2017)
or
A Sweet Segue in Miniature
or
A Selection From Our Dessert Menu

Three Hundred and Eighty Eight Dollars Per Person

Paired Wines: Two Hundred and Fifty Dollars Per Person
Reserve Paired Wines: Seven Hundred and Fifty Dollars Per Person

(Beverage, Tax and Service Charge are Additional)

Our Enduring Classics

Amuse-Bouche
or
Roasted Garlic Custard
Baked in an Egg Shell with Parmesan Mousse
or
Chesapeake Bay Crab and Corn "Pudding"
with Our Farm‘s Tomatoes and Pickled Peppers
Dönnhoff, Riesling, Niederhäuser, Klamm, Kabinett, Nahe, Germany (2025)
J.J. Prüm, Riesling Wehlener Sonnenuhr, Mosel, Germany(2022)
or
Chilled Maine Lobster
with a Salad of Orange, Avocado, and Cucumber
Cliff Lede, Sauvignon Blanc, Napa Valley, California (2024)
Didier Dagueneau, Silex, Pouilly-Fumé, Loire Valley, France (2022)
or
Forty-Eight Hour Braised Wagyu Short Rib
in a Late Summer Vegetable Succotash
Château Yvonne, La Folie, Saumur-Champigny, Loire Valley, France (2023)
Clos Rougeard, Le Bourg, Saumur-Champigny, Loire Valley, France (2016)
or
Grilled Medallions of Colorado Lamb
with a Lilliputian Stuffed Pepper From Our Farm and an Aromatic Tomato Broth
Remelluri, Reserva, Rioja, Spain (2018)
Vega Sicilia, Unico, Ribera del Duero, Spain (2015)
or
A Sweet Segue in Miniature
or
A Selection From Our Dessert Menu

Three Hundred and Eighty Eight Dollars Per Person

Paired Wines: Two Hundred and Fifty Dollars Per Person
Reserve Paired Wines: Seven Hundred and Fifty Dollars Per Person

(Beverage, Tax and Service Charge are Additional)

48th Anniversary Menu

A Celebratory Glass of Dom Pérignon
or
Amuse-Bouche
or
Roasted Garlic Custard Baked in an Egg Shell
with Parmesan Mousse
or
Fire and Ice
Seared, Peppered Tuna over Cucumber Noodles with Cucumber Sorbet
Takatenjin, Soul of the Sensei, Junmai Daiginjo, Shizuoka, Japan
or
Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine Figuière, Première, Rosé, Côtes De Provence, France (2024)
or
A Fricassée of Maine Lobster
with Potato Gnocchi and Curried Walnuts
Ebony Chardonnay, The Hive, Willamette Valley, Oregon (2013)
or
Juniper Crusted Venison Tenderloin
with Braised Endive, Chestnuts and Lingonberries
L'Arco, Arcum, Valpolicella Ripasso, Veneto, Italy (2020)
or
George Washington’s Paw Paw Posset
or
Dessert Menu to Follow
Including our 7 Deadly Sins
or

Three Hundred and Eighty Eight Dollars Per Person

Paired Wines: Two Hundred and Fifty Dollars Per Person

(Beverage, Tax and Service Charge are Additional)

The Good Earth Menu

Amuse-Bouche
or
Roasted Garlic Custard
Baked in an Egg Shell with Parmesan Mousse
or
An Apple Wasabi Mousse
Blanketed with Our Farm’s Roasted Beets Alongside a Sip of Beet Elixir
Patrick Bottex, La Cueille, Bugey-Cerdon, France (N.V)
Billecart-Salmon, Cuvée Elisabeth Salmon, Brut Rosé, Champagne, France (2013)
or
Let Them Eat Cake:
Our Savory Carrot Cake with Basil Ice Cream and Buttermilk Dressing
Rudi Pichler, Kollmütz, Gruner Veltliner, Smaragd, Wachau, Austria (2024)
Eisele Vineyards, Sauvignon Blanc, Napa Valley, California (2021)
or
Parmesan Agnolotti with Our Farm’s Tomatoes
Perfumed with Lemon Verbena and Basil
Abbazia di Novacella, Kerner, Trentino-Alto Adige, Italy (2024)
Bonneau du Martray, Corton -Charlemagne Grand Cru, Burgundy, France (2014)
or
Four Variations of Eggplant
with Potato Gnocchi and Tomato Purée
Pecchenino, San Luigi, Dogliani, Piedmont, Italy (2023)
Château Angélus, Premier Grand Cru Classé B, St. -Émilion, Bordeaux, France (2006)
or
A Sweet Segue in Miniature
or
A Selection From Our Dessert Menu

Three Hundred and Eighty Eight Dollars Per Person

Paired Wines: Two Hundred and Fifty Dollars Per Person
Reserve Paired Wines: Seven Hundred and Fifty Dollars Per Person

(Beverage, Tax and Service Charge are Additional)

Desserts

A Faux-Co-nut
Coconut Sorbet with Kaffir Lime Granite in a Chocolate Shell
Jorge Ordoñez, Victoria No. 2 Moscatel, Malaga, Spain (2023)
or
A Duet of Tartlets:
Lemon Tart with Blackberry Frozen Yogurt and Dark Chocolate Caramel Tart with Pistachio Ice Cream
King Family, Loreley, Monticello, Virigina (2021)
or
Our Spring Tree-O:
Miniature Bavarian “Blossoms” of Lychee, Orange and Yuzu
Oremus, Late Harvest, Tokaji, Hungary (2021)
or
Total Lunar Eclipse:
Milk Chocolate-Hazelnut Mousse with Gianduja Ice Cream
Lustau, East India Solera, Jerez de la Frontera, Spain (N.V)
or
A Selection of Cheese
from Cameron, our “Cheese Whiz”
(Thirty Two Dollar Supplement)
or

We try to limit alterations to our menu so that every guest can enjoy the maximum experience that the Chef has intended. We gladly accommodate any of the following dietary restrictions: shellfish, pork, nuts, gluten, and dairy. Beyond those listed, we are unable to make any further alterations to our curated menu options, but we offer a full alternative vegetarian menu. We also offer an à la carte experience at our new casual restaurant, Patty O’s.

Baronial kitchen tables near a hearth

Our Kitchen Tables

Nestled on either side of a baronial fireplace in the kitchen, our two kitchen tables can accommodate up to 6 guests at each table. This is the perfect spot for a romantic and private dinner for two or a celebration for 12. Guests often tell us it’s like dinner and a movie. The tables are available every night and the surcharge is $750 per table. Please call for availability.

Dinner Reservations

Wine at The Inn

Explore The Inn at Little Washington’s award-winning wine list and learn more about the exceptional wine experience crafted by our expert sommeliers.

Our Wine Program
Wine cellar
Petrossian caviar at The Inn at Little Washington

Caviar at The Inn

At The Inn at Little Washington, every dining experience is a love letter to the senses. For those seeking the pinnacle of indulgence, our exclusive caviar menu promises a journey into unparalleled culinary artistry.

Our Caviar Experience

Patty O's Cafe & Bakery

Located directly across the street from The Inn, Patty O's Cafe offers the simple, classic American dishes of Chef Patrick O'Connell's childhood, reimagined.

ReservationsLearn More
Patty O's Cafe with a fireplace
Patty O's french onion soup