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.

The Gastronaut
The Good Earth

Easter Menu

Amuse-Bouche

Roasted Garlic Custard in Hen Egg Shell with Parmesan Foam

Chilled, Seared Blue Shrimp with a Coconut and Carrot
Panna Cotta Perfumed with Espelette and Lime

Laurent-Perrier, Demi-Sec, Champagne, France (N.V.)

or

A Tin of Sin

Petrossian Tsar Imperial Ossetra Caviar

with Chesapeake Crab and Cucumber Rillette

(Sixty Two Dollar Supplement)

Roland Champion, Secret D’Aramis, Champagne, France (N.V.)

Chilled White Asparagus with Virginia Country Ham,
and Sauce Mousseline

Marc Kreydenweiss, Pinot Gris, Lerchenberg, Alsace, France (2022)

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

Lingua Franca, Avni, Chardonnay, Willamette Valley, Oregon (2022)

Pepper-Crusted Breast of Long Island Duck with Rhubarb Compote and our Garden’s Turnips

Domaine Grand Veneur, Le Miocène, Châteaunuef-du-Pape
Rhone Valley (2022)

or

Grilled Lamb Loin with a Skewer of Merguez Sausage,
Parsley Purée and Mille-Feuille Potatoes

Domaine Grand Veneur, Les Origines, Châteauneuf du Pape
Rhone Valley, France (2020)

A Petite Sweet

George Washington’s Pawpaw Posset

Our White Chocolate Bavarian Easter Egg Surprise

Jorge Ordoñez, No. 2 Victoria, Moscatel, Malaga, Spain (2021)

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 Gastronaut's Menu

Amuse-Bouche

Chilled, Seared Blue Shrimp with a Coconut and Carrot
Panna Cotta Perfumed with Ginger and Lime

Laurent-Perrier, Demi-Sec, Champagne, France (N.V.)

or

A Tin of Sin

Petrossian Tsar Imperial Ossetra Caviar

with Chesapeake Crab and Cucumber Rillette

(Sixty Two Dollar Supplement)

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

Chilled White Asparagus with Virginia Country Ham,
and Sauce Mousseline

Marc Kreydenweiss, Pinot Gris, Lerchenberg, Alsace, France (2022)

Poached Maine Lobster
with Passionfruit, Citrus, and Ginger

Dönnhoff, Riesling, Spätlese, Norheimer Kirchheck, Nahe, Germany (2023)

Pepper-Crusted Breast of Long Island Duck with Rhubarb Compote and our Garden’s Turnips

Alto Moncayo, Garnacha, Campo de Borja, Spain (2021)

or

A Trio of Veal:
Prosciutto-Wrapped Tenderloin, Crispy Glazed Sweetbreads and a Sicilian Ragout

Domenico Clerico, Barolo, Piedmont, Italy (2019)

A Petite Sweet

Dessert Menu to Follow

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

Chilled Borscht with Sour Cream Espuma and Dill

Available with Twelve Grams Ossetra Caviar and a Buckwheat Blini
(Forty Eight Dollar Supplement)

Strub, Riesling, Spätlese, Flächenhahl, Neirsteiner Hipping Rheinhessen, Germanny (2014)

A Turnip and Black Truffle Tartare
with Parmesan Croutons and Crispy Kale

Domaine Pichot, Le Peu de la Moriette, Vouvray, Loire Valley, France (2022)

A Spinach and Carrot Mousse in a Parmesan Broth
with Spring Vegetables

Schloss Gobelsburg, Grüner Veltliner, Steinsentz, Kamptal, Austria (2022)

Potato Gnocchi and Spinach Dumplings
with Wild Morels Perfumed with Mint

Boheme, Pinot Noir, Taylor Ridge, Sonoma Coast, California (2019)

A Petite Sweet

Dessert Menu to Follow

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

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