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

WAGYU TARTAR
Horseradish, Capers, Pickled Shallot, Green Peppercorns


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


SECOND COURSE

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


CHARRED CAULIFLOWER
Quinoa, Cider & Golden Raisin Jam, Toasted Pepitas


TUSCAN KALE
Point Reyes Blue Cheese, Smoked Bacon Vinaigrette, Pickled Cranberries, Toasted Walnuts


THIRD COURSE

ROASTED CHILEAN SEABASS
Root Vegetable Ratatouille

MAINE DIVER SCALLOPS
Himalayan Pink Salt, Miso & Maple Glaze, Sweet Potato

8 oz FILET MIGNON
Rosemary Potato Puree, Grilled Asparagus

16 oz PRIME RIBEYE
Porcini Mushroom Risotto, Foraged Virginia Mushrooms


FOURTH COURSE

YUZU CARAMEL CRÈME BRULEE
Spiced Gingersnap Biscotti, Bolivia 68% Chocolate Cremeux, Nashi Pear

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