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