{"id":234,"date":"2012-02-19T21:24:53","date_gmt":"2012-02-20T02:24:53","guid":{"rendered":"http:\/\/mayliang.us\/?p=234"},"modified":"2012-02-19T21:24:53","modified_gmt":"2012-02-20T02:24:53","slug":"the-gastronauts-menu-at-the-inn-at-little-washington","status":"publish","type":"post","link":"https:\/\/mayliang.us\/?p=234","title":{"rendered":"The Gastronaut’s Menu at the Inn at Little Washington"},"content":{"rendered":"

We introduced some good friends to one of our favorite restaurants, the Inn at Little Washington on Saturday night.\u00a0 The Inn is located in Washington, Virginia, about an hour and 15 minutes from our house.\u00a0 It was a beautiful afternoon to drive out to the Inn (sunny and in the 50s), and we were warmly welcomed by the staff when we arrived.\u00a0 After some deliberation, we opted for the tasting menu (called The Gastronaut\u2019s Menu) with its accompanying paired wines.<\/p>\n

We started off with some pre-meal goodies–parmesan tulles and black truffle dusted popcorn (a personal favorite!).\u00a0 We also were served some delicious amuse bouches\u2014the world\u2019s smallest baked potato, a Valrhona chocolate sandwich filled with foie gras, and a bloody mary gel\u00e9e.\u00a0 The introductory courses ended with a shot of white bean soup and a puffed cheese pastry.<\/p>\n

\"amuse<\/a>\"white<\/a><\/p>\n

Next came a quartet of Rappahannock River \u201cBarcat\u201d Oyster Slurpees.\u00a0 From left to right, they came accompanied with a small scoop of tomato sorbet, cucumber sorbet, cocktail sauce sorbet, and wasabi sorbet.\u00a0 The wine served with this course was a Veuve Fourny et Fils, Brut Ros\u00e9, Vertus, 1er Cru Champagne.<\/p>\n

\"oyster<\/a><\/p>\n

The next course (and one of our favorites) was a Pan Seared Gulf Shrimp with House Made Sweet Chorizo and Shishito Peppers on Charred Onions.\u00a0 The paired wine for this course was a 2009 Quinta de Sant\u2019Ana, Fern\u00e3o Pires, Mafra from Lisboa, Portugal.<\/p>\n

\"grilled<\/a><\/p>\n

Another favorite was the Miniature Filet of Cod Saut\u00e9 with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings, which was served with a 2007 Verget, Les Clous, Meursault from Burgundy, France.<\/p>\n

\"cod<\/a><\/p>\n

Then came the Maine Day Boat Scallop Saut\u00e9ed with Tomato Gnocchi, Capers, Brown Butter, and Lemon accompanied by a glass of 2006 Marc Sorrel, Les Rocoules, Hermitage Blanc from the Rh\u00f4ne Valley in France.\u00a0 I am generally not a fan of white wine, but this wine had a lot of tannin in it and was very rich and dense\u2014much more like a red wine than a typical white, which is probably why it was my favorite white wine of the evening.<\/p>\n

\"scallops\"<\/a><\/p>\n

A surprisingly good Roast Pheasant on Savoy Cabbage Braised in Champagne with Truffle Jus followed.\u00a0 I am not a huge fan of game birds, but this dish minimized the gamey flavor of the pheasant and the savoy cabbage was a nice accompaniment.\u00a0 It was served with a 2001 Hermanos Pecina, Vendimia Seleccionada Reserva from Rioja, Spain.\u00a0 This wine was very much like a pinot noir\u2014a red wine but lighter in texture and flavor than something like a cabernet sauvignon.\u00a0 (Note the firefly on the serving dish–a fun and whimsical touch!)<\/p>\n

\"roast<\/a><\/p>\n

The top rated dish of the evening was next:\u00a0 Blackened Wagyu Rib Eye with Bone Marrow Custard and Red Wine Risotto.\u00a0 The beef had been blackened with pepper and espresso and was tender, marbled, and divine.\u00a0 Accompanying the dish was a 2005 Ladera, Howell Mountain, Cabernet Sauvignon from Napa Valley\u2014a big bold red wine with lots of flavor.<\/p>\n

\"wagyu<\/a><\/p>\n

The pre-dessert (or, as the Inn calls it, the palate cleanser) was a Pineapple-Lemongrass Sorbet with Pink Peppercorn Granita.<\/p>\n

\"pineapple<\/a><\/p>\n

And the final dish of the night was a Warm Chocolate Bread Pudding and Almond Ice Cream Perfumed with Black Truffle accompanied by a glass of 1994 Blandy\u2019s, Island Bottled Malmsey from Madeira, Portugal.\u00a0 The Madeira was toffee and caramel colored, and it was amazing that a color like that could come solely from grapes.\u00a0 It was also rich and sweet and a perfect dessert wine.\u00a0 (The bread pudding wasn’t bad either.)\u00a0 \ud83d\ude42<\/p>\n

\"chocolate<\/a><\/p>\n

We eat at the Inn more often than we sometimes are willing to admit in public and have had many wonderful meals there over the years.\u00a0 This meal stood out even amongst all the other meals.\u00a0 It definitely deserves an A+.<\/p>\n","protected":false},"excerpt":{"rendered":"

We introduced some good friends to one of our favorite restaurants, the Inn at Little Washington on Saturday night.\u00a0 The Inn is located in Washington, Virginia, about an hour and 15 minutes from our house.\u00a0 It was a beautiful afternoon to drive out to the Inn (sunny and in the 50s), and we were warmly […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[25],"tags":[32,331],"class_list":["post-234","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-inn-at-little-washington","tag-restaurants"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-3M","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=234"}],"version-history":[{"count":2,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/234\/revisions"}],"predecessor-version":[{"id":246,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/234\/revisions\/246"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}