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Pistachio-Crusted Lamb on Rutabaga Rosti with Gingered Carrot Sauce
By Patrick O’Connell
Chef/Proprietor of The Inn At Little Washington

Serves 6

Pistachio-Crusted Lamb on Rutabage Rosti

The gingered carrot sauce has only three ingredients and couldn’t be simpler. The sauce is so versatile it can even be used with fish dishes.
The addition of rutabaga to the accompanying rosti potato cake contributes an unexpected hint of natural sweetness that enhances both the carrot sauce and the flavor of the pistachios.

Gingered Carrot Sauce
1 quart organic carrot juice
1 one inch chunk of fresh ginger root, peeled
1 ½ cups creme fraiche
salt and freshly ground white pepper to taste
Rutabaga Rosti
2 large Idaho type baking potatoes
1 medium rutabaga, peeled and quartered
1 medium onion, finely chopped
salt and freshly ground white pepper to taste
½ cup clarified butter
3 one-and-a -half-pound racks of lamb, each comprising about 8 rib bones
salt and freshly ground black pepper to taste
½ cup Dijon mustard
½ pound brown sugar
1 cup coarsely chopped pistachios

    For the Gingered Carrot Sauce
  1. Place the carrot juice and ginger root in a 2- quart saucepan and simmer over medium heat, whisking occasionally, until the carrot juice is reduced to 1 cup.
  2. Remove and discard the ginger root and, over low heat, whisk in the creme fraiche. Season with salt and white pepper. The sauce may be made in advance, stored in the refrigerator, and rewarmed before serving.
    For the Rutabaga Rosti
  1. Peel the potatoes, leaving them whole. Combine with the rutabaga and steam for 15 minutes. Let cool.
  2. Using the large holed blade of a box grater, shred the potatoes and rutabaga. Fold in the finely chopped onions.
  3. Season the shredded vegetables with salt and pepper and form them into 6 cakes
  4. In a large skillet, heat half of the clarified butter over medium heat. Carefully place 3 cakes in the skillet and brown them on both sides for about 5 to 7 minutes for each side. Remove and drain on paper towels. Repeat with the remaining clarified butter and vegetable cakes. The rostis can be made up to 1 hour in advance and rewarmed before serving.
    For the Lamb
  1. Preheat the oven to 400 degrees
  2. Season the lamb with salt and pepper
  3. Place the lamb in a roasting pan and bake for about 25 minutes.
  4. Remove the lamb, place it on the cutting board, and let it rest for 5 minutes. Lay the sharp knife against the bone and slip the meat off 2 of the racks in one piece, leaving one rack as is.
  5. Meanwhile, in a small mixing bowl, whisk the mustard and brown sugar together. Using a pastry brush, coat the meat with the mustard mixture, then roll each rack in the chopped pistachios. Return to the oven and bake for an additional 10 minutes. Remove the lamb from the oven and let rest.

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Egg in an Egg with Morels and Asparagus
By Patrick O’Connell
Chef/Proprietor of The Inn At Little Washington

Serves 6 as an appetizer and 4 as a first course


½ bunch asparagus, cleaned and cut on a bias
1 tablespoon butter
1 cup (about 6-7 ounces) wild morel mushrooms, thoroughly cleaned and roughly chopped
1 tablespoon diced shallots
1 teaspoon chopped garlic
Salt and white pepper to taste
7 eggs
3 tablespoons crème fraîche
Freshly grated nutmeg to taste
2 tablespoons of finely chopped chives
  1. Bring a large pot of salted water to a boil.  Fill a large bowl with ice water.  Drop the bias cut asparagus into the boiling water and cook, uncovered, until tender – about 45 seconds.  Remove the asparagus immediately and refresh in the ice water until completely chilled.  Drain thoroughly and set aside.
  2. In a medium sized skillet, heat the butter over medium high heat.  Add the chopped morel mushrooms and sauté for 2 minutes.  Add the garlic, shallots and blanched asparagus and sauté for 1 minute more.  Remove from heat, season with salt and white pepper.
  3. Using a sharp pairing knife, slice off the top of each egg.  Pour the raw eggs into a chinois or fine mesh strainer.  Save the shells, rinse carefully, and set aside.
  4. In the top of a double boiler or in a stainless steel bowl which will rest securely on top of a pot of simmering water, whisk together the eggs, 1 ½ tablespoons of the crème fraîche, salt, white pepper and nutmeg.
  5. Place the bowl over a simmering pot of water and stir the eggs with a rubber spatula until they are very lightly scrambled.
  6. Remove the eggs from heat.  Gently fold in the sautéed morels and asparagus and chopped chives.   Pour the scrambled eggs in a pastry bag and pipe into the reserved egg shells.  Top each shell with a dollop of the remaining crème fraîche.  Serve immediately.

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Chilled Charcoal-Grilled Salmon in a Mustard Seed Crust
By Patrick O’Connell
Chef/Proprietor of The Inn At Little Washington

Serves 8


This is a delightfully different treatment for a whole salmon. The fish can be grilled ahead over charcoal outdoors, and makes a beautiful presentation served whole or it can be individually portioned and served chilled as a refreshing summery first course.

Ask your fish supplier to split a whole salmon, removing the head and all of the bones but leaving the skin on. The skin will help keep the salmon from falling apart.

1 whole salmon, split and boned, with skin (about 3 ½ pounds)
Salt and freshly ground pepper
1 cup mustard seeds
1 bunch fresh dill, lightly chopped
1 medium size onion, thinly sliced
¼ cup olive oil
½ pound hickory wood chips (optional)
  1. Lay the salmon flesh side up on your work surface. Sprinkle liberally with salt and pepper. Coat with the mustard seed, then the dill and onion slices, and sprinkle with the oil.
  2. Remove the rack from your grill and ignite the charcoal. If desired, sprinkle hickory chips on the fire, letting the flames subside to glowing embers. Lay the grill rack on top of the fish. Quickly flip the fish over and place the fish over the fire with the skin side facing up. Close the lid on the fire and cook for about 10 minutes.
  3. Remove the fish from the fire, using the tongs or oven mitts to lift the rack with the fish in place off of the grill. Set on a large metal tray or baking sheet to cool. Gently remove the skin.

To serve:
Place a serving tray or platter on top of the fish and, holding the rack in place, flip the fish over onto the tray. Pick off and discard any burned bits of onion or dill. The salmon may be served whole or cut into sections about 2 inches wide.

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Truffled Popcorn
By Patrick O’Connell
Chef/Proprietor of The Inn At Little Washington


Because dining in our kitchen is a bit like dinner and a movie, we often serve this version of popcorn at the Chef’s Table. Even without the fresh black truffle this will be the best popcorn your guests have ever tasted.

Pop ¼ cup raw popcorn in an air popper or in your favorite popcorn popper following the manufacturers’ directions.

To dress the popcorn:

⅛ cup melted butter
2 tablespoons good quality truffle oil
1 tablespoon finely minced fresh parsley
½ cup grated, aged parmesan cheese
Salt and freshly ground black pepper to taste
1 small, fresh, white or black truffle (optional)
  1. Place the warm popped corn in a large mixing bowl.
  2. Toss the popcorn with the remaining ingredients, reserving the truffle to grate at the table.

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