in-room fine dining

Enjoy the luxury of fine dining in an intimate setting as we transform your spacious guestroom into an exclusive private dining experience. Select four courses from Executive Chef Bill Welch’s menu including Tarragon Gnocchi, Grilled Octopus, Chilean Sea Bass, local butcher’s cuts and more, plus exclusive desserts by Executive Pastry Chef Jason Reaves and wine pairings hand-selected for each course. You will never look at room service the same.

Available Friday through Sunday | $170 per guest

To reserve, please call 540.326.4070.

Does not include tax and service charge. This experience must be booked 48 hours in advance. Menu items subject to change based on seasonality and availability.

SAMPLE MENU

FIRST COURSE

TARRAGON GNOCCHI
Roasted Trumpet Mushrooms, Rainbow Swiss Chard, Meyer Lemon Persiallade

BURRATA
Roasted Red & Yellow Beets, Aged Balsamic, White Truffle


LOCAL GREENS
Aged Cheddar, Candied Virginia Peanuts, Mt. Defiance Cider Vinaigrette, Petite Herbs


SECOND COURSE

GRILLED OCTOPUS
Spanish Chorizo, Braised Field Peas, Morita, Cilantro


HOUSE MADE AGNOLOTTI
Chanterelle Mushrooms, Pearl Onions, English Peas, Petite Herbs


ROASTED BRUSSELS SPROUTS
Point Reyes Blue Cheese, Honeycrisp Apple, Black Beauty Vinaigrette


THIRD COURSE

ROASTED CHILEAN SEABASS
Summer Vegetable Ratatouille

MAINE DIVER SCALLOPS
Golden Tomato Bisque, Heirloom Tomatoes, Summer Basil

8 oz FILET MIGNON
Wild Green Onion Potato Puree, Grilled Asparagus

16 oz PRIME RIBEYE
Summer Truffle Risotto, Foraged Virginia Mushrooms


FOURTH COURSE

GINGER-LEMON CRÈME BRULEE
Poppy seed biscotti, lemon-thyme gelee, crystalized ginger

BROWNIE EXCESS BOMBE
Chocolate fudge, forgotten cookie meringue, bittersweet pearls