The Inn

The chef and owner, Patrick O’Connell, opened The Inn at Little Washington in 1978 in a former garage, and took it all the way to Relais & Chateaux status in 1987. It cleaned up well, and encases art and antiques, chintz and silk, tapestries and tablecloths, flowers and finery…and let’s not forget ineffable food!


Ambient lighting 

Amuse-bouches of a potato tuile with pimento cheese, cucumber with creme fraiche and trout roe, and crispy pork belly

Truffled popcorn for the show

Split-pea soup and a gougere

House-made bread and an extensive wine list

“Tin of Sin” with caviar, crab, and cucumber

A golden egg with foie gras mousse, Sauternes gelee, and blood orange–rhubarb preserves

“Fire and Ice” with seared tuna and cucumber noodles and sorbet in an Asian dressing

Lamb carpaccio and Caesar salad ice cream

Veal tongue with pickled root vegetables and horseradish ice cream

Macaroni and cheese with aged Gouda and Virginia country ham

Duck breast and foie gras with preserved cherries

Veal loin in prosciutto on fontina cheese ravioli

Herb-crusted lamb loin on French lentils

A “Dreamsicle” of orange sorbet and vanilla ice cream

Chocolate and caramel tart with olive oil ice cream

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