www.theinnatlittlewashington.com Open in urlscan Pro
52.17.119.105  Public Scan

Form analysis
1 forms found in the DOM

Name: email-form — GET

<form id="email-form" name="email-form" data-name="Email Form" method="get" class="email-sign-up-form" data-wf-page-id="65f88e438574b301ace03592" data-wf-element-id="523f25ba-4c7b-9483-8617-802911225262" aria-label="Email Form">
  <div class="text-block-2">Stay Connected</div><input class="text-field w-input" aria-required="true" maxlength="256" name="email" data-name="Email" aria-label="email" placeholder="example@example.com" type="email" id="email" required=""><input
    type="submit" data-wait="Please wait..." class="button center-button footer-button w-button" value="Submit">
  <div class="w-form-formrecaptcha g-recaptcha g-recaptcha-error g-recaptcha-disabled g-recaptcha-invalid-key"></div>
</form>

Text Content

RESTAURANTHOTELEVENTSGALLERYABOUTRESERVATIONS

PATTY O'SGIFT CERTIFICATESSHOPCAREERS


RESTAURANTHOTELEVENTSGALLERYABOUTPATTY O'SSHOPGIFT CERTIFICATESReservations


Slide 2 of 6.






THE RESTAURANT



Patrick O’Connell’s inspired American cuisine draws admirers from around the
world. Dining at The Inn at Little Washington has been likened to performance
art with the guest always playing the starring role. The experience evokes a
romantic dinner party in a private country house from another era. Whimsical
touches such as a rolling cow (named Faira) displaying cheeses invite guests to
relax, be themselves, and have fun.

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. Much of the
produce and herbs used in the restaurant is raised on a small farm on our campus
by our Farmer in Residence, Joneve Murphy. Throughout the last four decades, The
Inn has established a network of local farmers and suppliers whose products
represent the best in our region. In 2021, Michelin awarded The Inn a Green Star
for sustainability.

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 a la
carte experience at our new casual restaurant, Patty O’s.




The Gastronaut's Menu
The Good Earth Menu
The Gastronaut's Menu
(Sample)


Amuse-Bouche










A Foie Gras Mousse Encased in a Slice of Sauternes Poached Pear
with Sauternes Gelée





Linden, Vidal Blanc, Late Harvest, Linden, Virginia (2014)






-or-

‍

‍
A Tin of Sin:
Petrossian Tsar Imperial Ossetra Caviar
with Chesapeake Crab and Cucumber Rillette



André Clouet, Grande Réserve, Brut, Bouzy, France (N.V.)

(Sixty Two Dollar Supplement)




A Carpaccio of Big-Eye Tuna and Swordfish with Wasabi Sorbet and Puffed Wild
Rice



Infinite Summer, Tokubetsu Honjozo, Kanagawa, Japan






A Chartreuse of Savoy Cabbage and Maine Lobster with Caviar Beurre Blanc



Lingua Franca, Chardonnay, Avni, Willamette Valley, Oregon (2021)






Three Stars: 
Dry Aged Roasted Duck, Soy-Braised Chicken, and Ginger-Glazed Pork Belly
with Carolina Rice and a Snow Pea Salad Perfumed with Orange and Sesame



Alto Moncayo, Garnacha, Campo de Borja, Spain (2020)






* * *

‍

George Washington’s Pawpaw Posset









Apparently a Pear




Jorge Ordoñez, No. 2 Victoria, Moscatel, Malaga, Spain (2022)






-or-

‍

A selection of cheese from Cameron, our “Cheese Whiz”




(Thirty Two Dollar Supplement)




‍Three Hundred and Sixty Eight Dollars Per Person
Paired Wines: Two Hundred and Fifty Dollars Per Person
(Beverage, Tax and Service Charge are Additional)

The Good Earth Menu
(Sample)

Our Vegetarian Creations


Amuse-Bouche








Chilled-Roasted Beets with Horseradish Cream and Pistachio Butter



Alfred Merkelbach, Riesling, Spätlese, Ürziger WürtzgartenMosel, Germany (2020)






A “Gateau” of Portobello and Shiitake Mushrooms with Roasted Bell Peppers and
Israeli Couscous



Domaine aux Moines, Roche aux Moines Savennières, Loire Valley, France (2021)






A Duet of Cappellacci Pastas:
Spring Pea and Wild Mushrooms with Parmesan Consommé



Domaine Weinbach, Cuveé Ste. Catherine, Pinot Gris, Alsace, France (2019)






Glazed White Asparagus and Crispy Mille-Feuille Potatoes
with a Poached Pullet Egg and Sauce Gribiche



Schloss Gobelsburg, Grüner Veltliner, Steinsentz, Kamptal, Austria (2021)






* * *

‍

Yuzu Sorbet with Green Apple Granité and Greek Yogurt Froth








Tangerine Bavarian with Pistachio Genoise



Steindorfer, Cuvée Klaus, Beerenauslese, Burgenland, Austria (2018)






-or-

‍

A selection of cheese from Cameron, our “Cheese Whiz”







(Thirty Two Dollar Supplement)

‍Three Hundred and Sixty Eight Dollars Per Person
Paired Wines: Two Hundred and Fifty Dollars Per Person
(Beverage, Tax and Service Charge are Additional)




OUR WINE CELLAR



For the past 26 years, The Inn at Little Washington's wine list has received the
Wine Spectator's Grand Award. Our cellar comprises more than 14,000 bottles from
the world’s great wine regions.

There is a strong focus on the wines of Europe, California, and Oregon
showcasing each region’s best producers. We proudly support our local wineries
by cellaring the best that Virginia has to offer. Our team of accomplished
sommeliers offers the option of creating unique pairings with our various menus.

Corkage Policy

Our corkage fee is $150 per 750ml bottle (provided the wine selection is not on
our list). For more than three bottles, a dedicated sommelier provides butler
service for an additional $150.

Please contact our Wine Director, Lindsey Fern, at 540-675-5241 or by email at
lfern@theinnatlittlewashington.com with any questions or for more information.


Our Wine List





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.



Reservations


THE HOTEL



The Inn’s twenty-three guest rooms and suites are sumptuous hideaways created by
Joyce Evans, a London stage and set designer, for whom The Inn has become a
life’s work.

All guest room reservations include a welcome cocktail upon arrival, afternoon
tea, house breakfast in our dining room, complimentary valet parking and a
guaranteed dining reservation each evening. Each of our luxuriously appointed
guest rooms feature flat screen televisions, high-speed wireless Internet
access, and Bulgari bath products.

Accessible rooms are available upon request, based on availability.


Reservations


THE MAIN BUILDING




THE PARSONAGE




THE CARTER HOUSE




THE MAYOR'S HOUSE




THE GAMEKEEPER'S
COTTAGE




THE CLAIBORNE HOUSE




EVENTS



Throughout its long and colorful history, The Inn at Little Washington has
provided a fairytale setting for countless weddings, anniversaries, engagements,
retirements, birthdays and corporate events. Guests can choose from a variety of
venues including our presidential cottage, historic ballroom, Field of Dreams,
and the Parsonage Garden.


Plan Your Event


PATRICK O'CONNELL


CHEF & SOLE PROPRIETOR



Patrick O’Connell, a native of Washington, DC, is a self-taught chef who
pioneered a refined, regional American cuisine in the Virginia countryside. In
1978, Patrick opened The Inn at Little Washington in a former garage in the tiny
town of Washington, VA. Patrick and The Inn have gone on to enjoy worldwide
recognition and regularly host celebrities, politicians, and culinary
enthusiasts. He has been referred to as "the Pope of American Cuisine" and in
2019, won the Lifetime Achievement award from the James Beard Foundation. In
November of the same year, he received the National Humanities Medal from the
President of the United States. He holds honorary Doctorate degrees from both
The College of William and Mary and Johnson and Wales University.


leadership team
careersgift certificatespressPrivacy/Accessibilitycontact


MIDDLE & MAIN STREETS, P.O. BOX 300, WASHINGTON, VA 22747
540-675-3800
COPYRIGHT © 2023 THE INN AT LITTLE WASHINGTON. ALL RIGHTS RESERVED

Stay Connected

Thank you!
Oops! Something went wrong while submitting the form.

Website by Matthew Fasce