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

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

Soft-Shell Sundays

To celebrate Soft-Shell Crab season, Chef Ryan will create a new and exclusive dish incorporating this seasonal delicacy each week which will only be available on that Sunday.

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



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.


Executive Pastry Chef

A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Reaves oversees the full pastry team at Salamander Resort and Spa.