It was our son’s 15th (!) birthday a couple of weeks ago and, in addition to feeling really old, we celebrated with a dinner at the Inn at Little Washington (at his request).
As usual, dinner was fabulous from the moment we stepped into the restaurant until we were wheeled out of the restaurant in a food coma.
Appetizers included the mélange of the Inn garden’s heirloom tomatoes with marinated fairy tale eggplant and local sheep milk’s feta
to a tin of sin (American osetra caviar with peekytoe crab and cucumber rillettes)
to a quartet of Rappahanock oyster slurpees (with sorbets of cucumber, cocktail sauce, horseradish, and wasabi)
Additional courses consisted of a carpaccio of herb-crusted Elysian Fields baby lamb loin with Caesar salad ice cream
to a crispy napoleon of chilled main lobster with osetra caviar
to a pan-seared Maine diver scallop with Jerusalem artichoke purée, capers and tomato relish
to grilled pepper-crusted black kingfish with shallot confiture and red wine reduction
to crispy maple-glazed pork jowl with braised red cabbage and walnut ravioli
to fontina-filled tortelloni on a sweet corn sauté with local shiitake mushrooms and patty pan squash purée
to a chanterelle mushroom “meatloaf” with celery root purée and angry red sauce
to a chop of organic milk fed pork with grilled peaches and potato purée
Dessert included a miniature chocolate birthday cake
to the Inn’s signature dessert of seven deadly sins (clearly gluttony is the one practiced most frequently here!)
to a peach tart served with almond ice cream
It was an incredible meal and a perfect birthday celebration!
with Chef Patrick O’Connell
