| Part of =Marks Menu Collection |
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| THE INN AT LITTLE WASHINGTON Patrick O'Connell * Reinhardt Lynch |
Official
Website
We're glad you found us. We think Washington, Virginia, is a magical kind of
place. Some people who come out this way find it hard to get back to where
they came from.
They say the town hasn't changed much since George Washington laid it out,
surveyed it and named the streets in July of 1749. It thereby became the
first Washington of all, 51 years before Washington, D.C. was established
At about this same time in history, in Paris, France, a certain Monsieur
Boulanger opened the worlds first restaurant - so named because of the
restoratives, ("restaurants") - soups and broths - that he served.
While there were lodgings and hostelries where meals were served to overnight
guests in existance before him, Boulanger's was the first public place where
people went simply to eat a meal.
History aside, there are some things you should know about the kitchen:
Our menu changes - with the seasons, the weather, and the wind. We rewrite
it frequently so there will always be a little surprise for you and a fresh
new challenge for us.
Our approach to cooking, while paying homage to the lawmakers of Classical
French Cuisine, reflects a belief in "the cuisine of today", healthy,
eclectic, imaginative, unrestricted by ethnic boundaries and always growing.
We hope we can live up to the original meaning of our name as restauranteurs
and restore you a little while you're here.
Thank you for giving us the opportunity.
| First Course Selections |
Timbale of Lump Crabmeat and Spinach Mousse
New York State Foie Gras Saute
Risotto with Prawns, Virginia Crabmeat, Sweet Corn and Golded Chanterelle Mushrooms
Grilled Salmon Filet with White Bean Fennel Salad and Black Olive Tapenade
Carpaccio of Baby Lamb on Fennel Fronds with Tabouli and Rosemary Mustard Sauce
Local Trout Smoked Over Applewood with Horseradish Apple Cream
Black Mission Figs with Country Ham and Lime Cream
Half-Seared Peppered Tuna, Shrimp and Sea Scallops in a Fragrant Cilantro Lime Essence
Salmon Four Ways:
Our Skewered Rabbit Sausage on a Fig And Apple Puree
A Taste of Three Fishcakes
Goose Foie Gras with Pears Poached in Sauternes and Pear Butter Toasts
Filet of Local Rainbow Trout and Jasmine Smoked Salmon Wrapped in Cucumbers Swimming in a Lemon Grass Fumet
Lobster Napoleon with Ossetra Caviar
with Local Country Ham on Black Eyed Peas Viniagrette
(Our Home Smoked, Gravlax, Pastrami Cured, and Tartare)
One of Crab, One of Tuna and One of Salmon
with Our Garden Sorrel Sauce
| Between Course Selections |
Lemon - Rosemary Sorbet
or
Our Fall Salad of Endive and Watercress with Walnuts, Pears, and Iowa Blue Cheese
or
Hearts of Romaine with a Creamy Garlic Dressing and Oven Roasted Tomatoes
| Main Course Selections |
Beef Tenderloin on a Tangle of Tart Greens with Grilled Beets and Roasted Shallot Butter
Grilled Maine Lobster with Orzo and Citrus Butter Sauce
Grilled Blueberry Poussin
(Blueberry Marinated Young Succulent Chicken)
with Golden Chanterelles
Local Rockfish, Salmon, Sole and Sea Scallops with Creamy Garlic Polenta, a Sweet Corn Saute and Tomato Basil Butter Sauce
Barbecued Grilled Boneless Rack of Lamb in a Pecan Crust with Sweet Potatoes Two Ways
Veal Sweetbreads Saute with Crabmeat, Gulf Shrimp and Shellfish Sauce
Braised Local Rabbit with Chanterelle Mushrooms and Homemade Angel Hair Pasta
Veal Shenandoah
with Apples, Local Cider and Virginia Apple Brandy
Canadian Salmon Wrapped in Strudel Leaves with Cucumber Salsa and Dill Butter Sauce
| Desserts |
Chocolate Four Ways
Warm Apple Walnut Tart With Cinnomon Ice Cream
White Chocolate Ice Cream with Hot Dark Chocolate Sauce
Trio of Little Nut Tarts (Hazelnut, Pecan, Pinenut) with a Trio of Homemade Ice Creams (Caramel, Vanilla and Maple)
Swans of White Chocolate Mousse Swimming in a Pool of Passion Fruit Puree
Warm Custard Bread Pudding with Jack Daniel Sauce
Mascarpone Cheese Coeur a la Creme with Raspberry Puree
Warm Valrhona Chocolate Cake with Pistachio Custard Sauce
Butter Pecan Ice Cream with Hot Caramel Sauce
Gateau aux Deux Chocolats Glaces
Seven Deadly Sins
or
An After Dinner Drink
~
Our Garden is Available for Dessert and Coffee
Coffee, Decaffeinated Coffee and Tea Included
Espresso $3.00 Cappuccino or French Press $5.00