Book between now & May 31 two nights (Thursday-Sunday) this Summer along with a dinner reservation for 2 in our fine dining restaurant The Colonnade and receive a $50 credit to your folio upon check out!
*Please note*: call or text to our dinner reservation line (804-436-3876) our Maitresse d’ Heather Greene between Wednesday and Sunday to confirm a dinner reservation once you have booked your accommodation.
This Special applies only to new reservations made for the months of May thru August that are booked by May 31, 2024.
Stay & Dine with us at the “Best Chesapeake Bay Hotel for Foodies” (TripSavvy) and one of the “Top 7 Boutique Hotels in the US” (TheStreet).
“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.
First Course
Hand Picked Local Oysters – Select Rappahannock River Oysters, Traditionally Harvested from Local Riverbeds, Roasted with Asiago Cheese and Chef Made Pesto
-OR-
Moulin Mariniere -Wild Caught Mussels – Sauteed in White Wine, Butter, and Shallots – Served with Natural Mussel Liquor and Buttered Baguette
Second Course
Three Onion Split Sweet Pea Soup pureed with White Onions, Green Onions, and Leeks.
Third Course
Local Jumbo Lump Crab –with Light Beurre Blanc and Chef’s Tartar Sauce Accompanied by: Carrots a la Vichy, Vegetable Medley, and a Madeleine of Chef’s Signature Cornbread
Fourth Course
Dessert Course of Chef’s Choice
Open Thursday through Sunday with
seatings at 6:30PM and 7:00PM
Book between now & May 31 two nights (Thursday-Sunday) this Summer along with a dinner reservation for 2 in our fine dining restaurant The Colonnade and receive a $50 credit to your folio upon check out!
