Menu to Taste

The Inn at Little Washington

American Fine Dining · Washington D.C. · Michelin Two Stars · Chef Patrick O'Connell

Holding two Michelin stars, chef Patrick O'Connell's American fine dining destination in Washington, Virginia, blends classic French technique with local produce. Opened in 1978 in a former garage, the restaurant serves signature dishes like carpaccio of Elysian Fields lamb with Caesar salad ice cream.

Middle and Main Streets, Washington, VA 22747, Washington D.C.

  • 3 Michelin Stars
  • La Liste Top 1000 (Score: 96.5)

Menu

Dishes

  • Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin — With Caesar Salad Ice Cream, signature course on Our Enduring Classics and 48th Anniversary menus
  • Citrus and Dill-Cured Hamachi — With a Mélange of Lobster, Artichoke and Lemon, available with Ossetra Caviar supplement
  • George Washington's Paw Paw Posset — Seasonal dessert course on 48th Anniversary menu
  • Fricassée of Maine Lobster — With Potato Gnocchi and Curried Walnuts, course on 48th Anniversary menu
  • The Season's First White Asparagus — With Sorrel Gelée and Virginia Country Ham, course on Here and Now menu
  • Fire and Ice: Seared Peppered Tuna — Over Cucumber Noodles with Cucumber Sorbet, course on Our Enduring Classics and 48th Anniversary menus
  • Standard Dinner (deposit) (100)
  • Thanksgiving Dinner (474)
  • Crown Roast of Long Island Duckling Three Ways — With Sautéed Foie Gras and a Dumpling of Duck Confit Scented with Grand Marnier, course on Here and Now menu
  • Roasted Garlic Custard Baked in an Egg Shell — With Parmesan Mousse, signature amuse-bouche course appearing on all tasting menus

Tasting Menu

  • The Good Earth Menu (388) — Vegetarian multi-course tasting menu with garden-driven courses including Roasted Beets, Savory Carrot Cake, Trio of Agnolotti, and Four Variations of Eggplant
  • Our Enduring Classics (388) — Multi-course tasting menu featuring signature dishes including Peppered Tuna Fire and Ice, Elysian Fields Baby Lamb Carpaccio, Bone Marrow Crème Brûlée, and Venison Tenderloin
  • Here and Now Tasting Menu (388) — Seasonal multi-course tasting menu featuring Roasted Garlic Custard, Citrus-Cured Hamachi with Lobster, White Asparagus with Virginia Ham, Pan-Seared Diver Scallop, and Crown Roast of Duckling Three Ways
  • Caviar Tasting Menu (8–10 courses) (3051)

Cocktails

  • Afternoon Tea (106)

Wines

  • Tablas Creek, Esprit de Tablas (Roussanne, Grenache Blanc, Picpoul) (110)

The Experience

An opulent room set in the countryside. The meal is structured around a tasting menu. A good fit for a romantic evening.

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