About Harrimans

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About Us

Using only the freshest ingredients, Harrimans features a local bounty of bold and flavorful dishes celebrating the rich resources and history of Virginia’s most fertile region. Menu highlights include the 16-ounce Prime Beef Delmonico with smoked pancetta pesto, Pan Roasted Sweet Breads with dijon horseradish aioli, the 48-hour brined ‘Not Your Mother’s Pork Chop’ with cipollini agrodolce, and the Maple Leaf Farms Duck Breast with Carolina gold fried rice, shallot confit and orange ginger reduction.

Whether you are enjoying a lively dinner with friends in our dining room, hosting a private chef’s dinner in our Cooking Studio, taking a pre-dinner stroll through the Culinary Garden or relaxing with an after dinner cordial by our fire pit, at Harrimans, it always feels like Saturday night.

Harrimans Resort Map

Breakfast Mon-Sat 6:30am - 11:00am
Brunch Sunday 9:00am - 1:00pm
Dinner

Wed-Sun 5:00pm - 10:00pm Closed Mon-Tues

Harrimans Grill Experience

Harrimans is more than just a meal. It's an all-inclusive destination that starts as soon as you enter Salamander Resort & Spa.

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Private Dining

For Intimate Gatherings

Make your next event deliciously memorable in our private dining room. Harrimans is proud to offer private dining for intimate gatherings up to 12 guests for breakfast, lunch, and dinner. Serving locally inspired and creatively healthy dishes, enjoy your next event in a stylish yet comfortable environment. 

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Join us every Saturday afternoon for exciting hands-on
Cooking Classes
Featuring Season menu offerings

Cooking Classes

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Meet The Team

RYAN ARENSDORF

EXECUTIVE CHEF

Taking his classic French training, modern Italian influence, extensive experience at top Chicago steakhouses and small-town charm, Chef Ryan Arensdorf is Salamander Resort & Spa’s Executive Chef. Chef Arensdorf was born in northwestern Kansas where he discovered his love of cooking at an early age. Some of his fondest childhood memories include visits to his grandparents’ home where homemade breakfasts were a delicious tradition packed full of memories. The most memorable is when Chef’s grandfather proclaimed that if he didn’t like his meal, he needed to learn how to make it himself. With that, the humble beginnings of his lifelong journey through the culinary world began.

Chef Arensdorf moved to Chicago, Illinois immediately after high school to study at Kendall College. Pairing the school’s expansive culinary program and the city’s exciting dining scene, Arensdorf quickly felt at home. He began his career at Gibsons Bar & Steakhouse after a professor recognized his passion and skills in the kitchen. Here, Chef Arensdorf was able to master his skills of identifying the best cut of meat and treating it correctly to produce a flavorful dish based off the natural essence of the protein. He then moved to Michael Jordan’s One sixtyblue where he worked under Chef Martial Noguier learning classic French cooking techniques. Chef Arensdorf worked with Chef Noguier as Chef de Cuisine for seven years thereafter at Bistronomic as well as Café des Architectes at Sofitel Chicago Water Tower. Chef Arensdorf also worked with Chef Todd Stein to open Cibo Matto at theWit Hotel. Before joining Salamander, Chef Arensdorf was most recently the Chef de Cuisine at the W Hotel Chicago Lakeshore.

JASON REAVES

Executive Pastry Chef

Chef Reaves oversees the full pastry team at Salamander Resort and Spa. As a graduate of the Culinary Institute of America in Hyde Park, NY with a specialization in baking and pastry, he developed his love for pastry through experiences with Leesburg’s Lansdowne Resort, Norwegian Cruise lines ‘Pride of Aloha’, Pride of America cruise ships and multiple Food Network competitions. In addition to his pastry contributions to Salamander, Chef Reaves’ contributes to the community. His endeavors include student mentorship, local philanthropy participation and driving tourism.

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