Amuse-Bouche A Tin of Sin: *Petrossian Tsar Imperial Caviar with Maryland Crab and Cucumber Rillette André Clouet, Grande Réserve, Brut, Bouzy, France (N.V.) *Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream Salwey, Pinot Noir, Rosé, Baden, Germany (2019) A Chartreuse of Savoy Cabbage and Maine Lobster with Caviar Beurre Blanc Liquid Farm, Chardonnay, Golden Slope, Sta. In 2021, Michelin awarded The Inn a Green Star for sustainability. Throughout the last four decades, The Inn has established a network of local farmers and suppliers whose products represent the best in our region.
Much of the produce and herbs used in the restaurant is raised on a small farm on our campus by our Farmer in Residence, Joneve Murphy. Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in American cuisine today- healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing. Whimsical touches such as a rolling cow (named Faira) displaying cheeses invite guests to relax, be themselves, and have fun.
The experience evokes a romantic dinner party in a private country house from another era. Dining at The Inn at Little Washington has been likened to performance art with the guest always playing the starring role. Patrick O’Connell’s inspired American cuisine draws admirers from around the world.
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