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 of the dishes that interest you most.

The tasting menu is $238 per person

Optional wine pairings are $170 per person.

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

Four Decades
of Our Enduring Classics


Amuse-Bouche

A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Voirin-Jumel, Blanc de Noirs, Brut, Premier Cru, France (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Salwey, Pinot Noir, Rosé, Baden, Germany (2017)

Coho Salmon Poached in Olive Oil
on Leek Fondue with Cider Mousseline
Foxen, Chardonnay, Bien Nacido, Block UU, Santa Maria Valley
California (2016)

*Pistachio-Crusted Long Island Duck Breast
with a Purée of Autumn Vegetables, Pomegranate and Persimmon
Bussola, Ca’ del Laito, Valpolicella Ripasso Superiore, Veneto, Italy (2014)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

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


The Gastronaut’s Menu


Amuse-Bouche

Chilled Beet “Fettuccine”
with Royal Osetra Caviar and Lemon-Vodka Vinaigrette
Weingut Robert Weil, Riesling, Kabinett
Rheingau, Germany (2017)

A Seafood Custard with a Fricassée of Lobster
and Rock Shrimp Perfumed with Tarragon
Domaine de Bellivière, Confluence, Chenin Blanc, VdT
Loire Valley, France (2016)

Ballotine of Rabbit with Garlic Mousse
on Braised Collard Greens
Domaine Blain-Gagnard, Chassagne-Montrachet, La Boudriotte
Premier Cru, Burgundy, France (2015)

A Marriage of Virginia Bison:
*Pepper-Crusted Tenderloin and Braised Short Rib
with Seared Foie Gras and Black Truffle Reduction
Avennia, Arnaut, Bouchey Vineyard, Syrah, Yakima Valley, Washington (2015)

***

A Lilliputian Pomegranate and Maple Dreamsicle

Apparently a Pear
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)


The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes
Selbach-Oster, Riesling, Kabinett, Zeltinger Schlossberg
Mosel, Germany (2015)

Grilled Carrots, Young Coconut and Toasted Cashews
on Parade
Domaine de Bellivière, Les Rosiers, Jasnières
Loire Valley, France (2015)

Our Dilly Ravioli with Mascarpone and Chanterelles
Ramey, Chardonnay, Russian River Valley, California (2015)

Grilled Shiitake “Steak Diane”
with Black Garlic Purée
Bedrock Wine Company, Old Vine, Zinfandel, California (2016)

***

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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