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THE DINING HALL

THE ULTIMATE FINE DINING EXPERIENCE
CHEF ANNE KIRKMYER'S

SPRING MENU



THURSDAYS AND SATURDAYS

FIRST COURSE

Oysters a la Joe
Rappahannock Oysters roasted with
White Cheddar, Bacon, Scallions and
a kick of Cajun

SECOND COURSE

Lamb’s Lettuce (Mache) Salad with fresh
Strawberries, Goat Cheese with herbs, and Pine Nuts,
Drizzled with a Black Currant Vinaigrette

THIRD COURSE

Rappahannock River Rock Fish seared in an Asiago/Panko Crust
and served on a White Bean Puree
Fresh Vegetable Ratatouille

FOURTH COURSE

Sticky Toffee Pudding with a hint of Virginia Gentleman Bourbon
Served with French Vanilla Ice Cream



FRIDAYS AND SUNDAYS

FIRST COURSE

Blue Mussels from Prince Edward Island served in a
Savory Broth of White Wine and Garlic with an Asiago Croustade

SECOND COURSE

Classic Chopped Salad
An Orchestra of Assorted Textures and Flavors
local vegetables combined with a silky herb dressing.

THIRD COURSE

Breast of Moscovy Duck with Braised Sweet
Cherries in a Port Wine Sauce, served with
an Oatmeal Souflee and Smoked  Collard Greens

FOURTH COURSE

Fresh Fruit Napoleon
Fresh Fruit combined with Chantilly
Cream and served with Puff Pastry



MONDAYS

A dinner customized for our guests.


 

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Detention
Be on your best behavior or you might just end up in Detention, our wine bar located just off the lobby...LEARN MORE


Nautical Adventures
See Irvington the way it was meant to be seen - from the water!....LEARN MORE

 

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