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The Inn at Little Washington
309 Middle St.
Washington, VA 22747
www.theinnatlittlewashington.com

DELIVERY No   TAKEOUT No

Sample menu
Menu changes regularly. Call restaurant for current specials.
First Course Selections
Beet Fantasia
Three Varieties of Roasted Beets, Beet Mousse and Citrus Salsa
A Tin of Sin
American Ossetra Caviar with a Crab and Cucumber Rillette
Carpaccio of Herb Crusted Baby Lamb with Tabouli and Rosemary Mustard
Our Chilled Seafood Sampler
Lobster Maki, Tuna Tartare and Ceviche of Diver's Scallop
Warm Asparagus Vinaigrette with a Slow Poached Local Pullet Egg, Capers and Virginia Country Ham
A Tropical Summer Salad of Spicy Big Eye Tuna with Mango, Avocado, Crispy Shallots and Sake-Yuzu Sorbet
Vitello Tonnato
Chilled, Roasted Loin of Veal with Olives, Capers and Fresh Tuna Sauce
Second Course Selections
Roasted Eggplant Raviolis in a Tomato Basil Butter Sauce with Sweet Morsels of Maine Lobster, Pine Nuts and Arugula
Crispy Maryland Crabcakes with a Trio of Sauces
Garden Sorrel, Classic Tartar and Roasted Red Pepper
A Marriage of Hot and Cold Foie Gras with Sauternes Jelly and Housemade Pickled Cherries from Our Own Orchard
Seared Maine Diver's Scallop in a Garden Minestrone Perfumed with Pernod
A Medallion of Poached Copper River Salmon Resting on a Spinach-Filled Tortello
Pecan-Crusted Soft Shell Crab Tempura with Compressed Watermelon and Italian Mustard Fruit
Main Course Selections
Pan Roasted Maine Lobster with Baby Bok Choy, Grapefruit and Citrus Butter Sauce
Seared Alaskan Halibut on a Confiture of Vidalia Onions with a Ruby Port Reduction and Asparagus
Beef Two Ways
Pecan Crusted Barbeque Short Rib, Paired with a Miniature Filet Mignon Wrapped in Swiss Chard
Veal Parmesan Reincarnated
Prosciutto Wrapped, Pan Roasted Loin of Veal with Spinach Raviolini and Parmesan Broth
Pepper Crusted Tuna Pretending to be a Filet Mignon, Capped with Seared Duck Foie Gras on Charred Onions with a Burgundy Butter Sauce
Medallions of Rabbit Loin Wrapped in House Cured Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of English Pea Pur?e
Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham
Parsley-Crusted Elysian Fields Lamb Loin with Minted Grape Leaves and Greek Yogurt Tzatziki Sauce
Artichoke Filled Capeletti "Little Pasta Hats" with a Mint Butter Sauce
Crispy Napolean of Exotic Mushrooms in a Mushroom Cappuccino Broth
Dessert Selections
Tarted-Up Local Cherries Taking a Stroll Through Our Herb Garden
A Painter¡¯s Palette of Seasonal Sorbets
A Trio of Summer Cobblers
Blueberry, Peach, and Cherry with Buttermilk Ice Cream
A Chocolate Mint Fantasy
Our Mint Ice Cream Festooned with Chocolate Streamers
Our Southern Butter Pecan Ice Cream Sandwich with Hot Caramel Sauce
Chocolate Menage a Trios
Black Forest Mousse Bombe, Chocolate Cr?me Brulee and Bitter Chocolate Souffl?
Seven Deadly Sins
A Sampling of Seven of Our Most Decadent Desserts
Pineapple ¡°Ravioli¡± in Kaleidoscopic Flavors
A Checkerboard Terrine of Pistachio and White Chocolate Ice Cream with Blackberry Sauce
For a Selection of Today¡¯s Cheeses Just Ask for Faira the Cow
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