An Early Spring Escape at

The Hope & Glory Inn

with unprecedented discount rates for a limited time

Early spring is beginning to bloom in Irvington, Virginia, beckoning you to escape the ordinary and immerse yourself in refined relaxation and romance at The Hope & Glory Inn. The daffodils and crocuses are heralding the end of their winter slumber. As the world awakens around us, we invite you to rejuvenate your spirit with a spring escape, taking advantage of our special early spring rates, offering an exclusive retreat filled with intimate dining and the enchanting beauty of our gardens in bloom.

Epicurean Excellence at

The Colonnade

“Our friends have been to The French Laundry and they say this is better.” – James M.

“My mother and I have travelled to many countries and even spent time at Darina Allen’s Cooking School at Ballymaloe and found our dining experience at The Colonnade on par with the best in the world.” 
– TripAdvisor Guest

“Chesapeake Bay’s Best Hotel for Foodies”– TripSavvy

Journey into the heart of culinary mastery, where the art of dining transcends expectation and enters the realm of the extraordinary. 

The Colonnade, a gem within The Hope & Glory’s and Irvington’s crown, is celebrated not just for our intimate ambiance and exquisite offerings, but also for our remarkable ability to stand shoulder to shoulder with Michelin-starred establishments—and often, to emerge as the victor in such esteemed comparisons. 

Under Chef Meseret’s guidance, every dish becomes a testament to culinary artistry, crafted with the finest ingredients and an unwavering commitment to excellence. 

Join us at The Colonnade for an unparalleled dining experience that captivates and charms.

View Our Current Menu

$135 Per Person
(plus alcohol, service charge and taxes)

First Course

Wild Caught Rappahannock Oysters baked with Asiago Cheese and House Made Pesto (Shrimp prepared the same way is also an option)

Second Course

Three Onion Split Sweet Pea Soup pureed with White Onions, Green Onions, and Leeks.

Third Course

Rack of Lam roasted with a Mustard Au Jus, served over an Herbed Potato Puree


Wild Caught Sea Scallops pan- seared and brushed with Lemon Butter, served over a Creamy Polenta.

Accompaniments for both will be Spring Carrots a la Vichy and Seasonal Vegetables.

Fourth Course

Dessert Course ofChef’s Choice

Open Thursday through Sunday with
seatings at 6:30PM and 7:00PM

Call 804-438-6053 to reserve your table.

Book & Stay by March 31

For An EXceptional Value

For a limited time, we invite you to experience the enchantment of spring’s awakening, the culinary artistry of Chef Meseret Crocket at The Colonnade, and the serene beauty of our gardens in bloom—all at an exceptional value.

First Come, First Serve on Select Accommodations. *New Reservations Only.

Browse our uniquely styled cottages and rooms to find the perfect accommodations for your spring escape.