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Hope and Glory Culinary Exclusives!

Winter Weekend Dinners

With Chef Anne Kirkmyer

JANUARY — FEBRUARY — MARCH

Fridays This Winter

First Course

Crab Baked with Dijon Mustard, Shallots, Capers, Cayenne and Jalapeno topped with a Roquette Arugula Micro Greens in a Sherry Vinaigrette

Second Course

Cucumber in the Round - Mixed Herb Salad with a Peach Balsamic Dressing

Third Course

Smithfield Pork Noisettes wrapped in Prosciutto with Fontina Cheese, in a Madeira Sauce specked with Sun Dried Tomato - served on Mashed Wasabi Yukon Potatoes along with Haricot Verts and Oven Roasted Cauliflower and Baby Carrots

Fourth Course

Blueberry Bread Pudding with kirkMYERS Rum Sauce

Saturdays This Winter

First Course

Rappahannock River Oysters with Basil and Asiago Cheese

Second Course

Grilled Red Pear Salad with Candied Pecans, Dried Cherries, Herbed Goat Cheese and a Fig Balsamic Dressing

Third Course

Asiago and Panko encrusted Rappahannock Rockfish served on Herbed Cannelloni Bean Puree and topped with Mustard Grain Honey Dabble served with House Made Succotash with Tarragon Creme

Fourth Course

Crème Brulee Au Chocolat topped with Seasonal Fruit

PRIX FIXE - $68 per person – inclusive of service charge

 

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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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