I know we were just there in December, but our son wanted to celebrate his excellent report card with a dinner at the Inn, and who are we to say no to that? So off we went in mid-January to enjoy another scrumptious meal (and many congratulations regarding his academic performance).
The kitchen was kind enough to provide an appetizer that wasn’t on the regular menu. It was a seared slice of toro (the fatty belly from the tuna) from Hawaii served with Asian greens and sprinkled with sesame seeds. “Seared” was perhaps a generous description (the kitchen might have waved it over the heat for a nanosecond or two), which is just how we like it. The toro melted in your mouth—it was an incredibly succulent mouthful.
Next up for our son was seared foie gras–again, generously provided by the kitchen despite the fact that it wasn’t on the menu. This dish was evidently good enough for him not to share.
The remaining three members of the family had the golden egg filled with a mousse of foie gras and sauternes gelee. (The mousse is room temperature, which is why the son wasn’t a fan—he likes hot dishes for his meals.) However, none of the rest of us was complaining. This is a relatively new dish on the Inn’s menu, and it is heavenly.
Next up for the son was one of his favorite Inn dishes—macaroni and cheese done Inn-style. He was thrilled to see it back on the menu.
The daughter and I had the pork cheek agnolotti bathed in uni butter. I hesitated about ordering this dish, as I do not like sea urchin AT ALL, but Jim encouraged me to get it, and I’m glad he did. The uni provided a subtle flavor to the veal cheek, and the sauce was, of course, delectable.
Jim, on the other hand, ordered one of his favorite dishes—the tin of sin. Osetra caviar on top of a crab rillettes and served with a side of brioche. For caviar lovers, this is a must try.
For entrees, three of us had the short rib of bison with local mustard greens and gremolata.
The daughter chose the cauliflower “steak” with yellow Indian curry.
As we paused for breath (and stomach room), we were served with a palate cleanser of the Inn’s version of the orange creamsicle in a dish of shortbread crumbs.
And then came the desserts. The congratulatory dessert was mint chocolate chip ice cream accompanied by chocolate ribbons.
The daughter chose a lemon meringue tartlet.
Jim chose the classic Inn dessert of the Seven Deadly Sins.
And I had my standby of the Granny Smith Apple Tart.
We emerged from the dinner with all of our taste buds enjoying their food coma. Another fabulous dinner at the Inn!
The Inn is located at the intersection of Middle and Main Street, Washington, Virgnia. You can find out more about the Inn at www.theinnatlittlewashington.com.