Hours
- BREAKFAST
- 7:00am - 10:30am
- DINNER WED-SUN
- 5:00pm - 10:00pm
- SUNDAY BRUNCH
- 10:30am - 2:00pm
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. The menu highlights seasonal flavors, local butcher's cuts, fresh seafood and imaginative desserts. On Sundays, the dining room comes to life with a grand family-style multi-course brunch.
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.
Valet parking will be validated with reservations at Harrimans.
Parties of eight or more are required to dine off of our Chef-selected pre fixe menu. Please call 866.888.5124 to reserve.
Failing to cancel a reservation 48 hours in advance, regardless of party size, is subject to a cancellation fee of $50 per person.
fresh baked pastry basket
a daily chef's trio of one muffin | one butterscotch pecan scone | one croissant or Danish16
monkey bread
warm, pull-apart house-made yeast roll | cinnamon sugar | orange cream cheese glaze | powdered sugar15
house-made buttermilk biscuits
(2 or 4) warm biscuits | salamander honey butter | house-made preserves8 | 16
local kombucha "the crush"
blueberry | cranberry | ginger | maple15
local kombucha "marrakech"
mint | ginger | lemon | honey15
tropical green smoothie (dairy free)
kale | kiwi | mango | pineapple | hemp seeds | celery 15
triple berry smoothie
blackberries | raspberries | blueberries | mint | yogurt15
chocolate banana flax
peanut butter | banana | yogurt | coconut milk | dark chocolate15
mixed berry trio
a daily selection of fresh berries11
acai bowl (v)
house-made granola | banana | chia seeds | strawberries | kiwi | toasted coconut15
greek yogurt parfait
house-made granola (contains nuts) | fresh berries | mint from our culinary garden12
smoked salmon
Ora king salmon | everything cream cheese | red onion | heirloom tomato | hard boiled egg | choice of toasted BKD bagel21
horchata rice pudding (v, gf)
ground pepitas | ginger | cinnamon11
steel-cut oatmeal
brown sugar | Marcona almonds | golden raisins11
ora king smoked salmon avocado toast
house-made multigrain | english cucumber | benne seeds | arugula | lemon oil21
egg white frittata (gf)
wild mushrooms | summer squash | chèvre goat cheese | arugula | pickled onion21
SRS breakfast sandwich*
breakfast potatoes | Applewood smoked bacon | chicken sausage |villacaro farm eggs | smoked cheddar cheese | house hot sauce | buttermilk biscuit21
farm peach french toast
macerated peaches | lavender | peach sauce | cream cheese chantilly | marcona almonds22
buckwheat banana's foster bread pudding (v)(gf)
whipped coconut | caramelized banana | spiced rum syrup 20
churro cherry pancakes
dulce de leche | chelan cherry jam | cream cheese chantilly19
dirty bird
house-made buttermilk biscuit | chicken sausage | crispy chicken tenders | sausage gravy | hot sauce | smoked cheddar21
shrimp & chorizo rancheros (gf)
cheese pupusa | shrimp | chorizo | adobo beans | pico de gallo | sour cream | avocado | cilantro25
the harrimans breakfast*
two villacaro farms eggs choice of style | choice of bacon, chicken sausage or fruit | breakfast potatoes | choice of artisan toast23
classic benedict*
house-made canadian bacon | poached villacaro farms eggs | English muffin | hollandaise | espelette | breakfast potatoes22
chesapeake benedict*
crab cakes | poached villacaro farms eggs | English muffin | hollandaise | old bay | breakfast potatoes27
smoked salmon benedict*
hardwood smoked salmon | poached villacaro farms eggs | English muffin | hollandaise | espelette | breakfast potatoes26
oscar omelet
lump crabmeat | asparagus | red onion | bell peppers | hollandaise | old bay | breakfast potatoes | choice of toast28
denver omelet
green bell pepper | onion | ham | cheddar cheese | breakfast potatoes | choice of toast22
sundlun omelet
asparagus | spinach | tomato | swiss | breakfast potatoes | choice of toast20
fresh cut fruit11
add one villacaro farm egg*5
applewood smoked bacon or turkey bacon8
smoked Canadian bacon9
house-made chicken breakfast sausage patties9
field roast sausage(v)
apple | potato | onion | herbs11
sage pork sausage link
garlic | sage | onion8
breakfast potatoes
crispy potato | sofrito | rosemary7
house-made granola
choice of milk7
Byrd Mills stone ground grits7
BKD bagel
choice of plain | everything | cinnamon-raisin | rye dill | sesame6
artisan toast
choice of house-made pullman white | wheat | artisan rye | multigrain | English muffin | house-made buttermilk biscuit5
juice
orange | grapefruit | cranberry | apple7
milk
whole | 2% | skim | soy | almond6
coffee6
latte7
cappuccino7.5
espresso | double espresso5.5 | 9
hot tea
black | green | herbal – ask your server for today’s selection7
bottled water
sparkling: San Pellegrino | still: Acqua Panna13
GRILLED OCTOPUS 28
spanish chorizo, braised field peas, silk chili, chimichurri
ISLAND CREEK OYSTERS* (6) 26
Daily selection
MAINE DIVER SCALLOPS* 48
sweet pepper coulis, crispy fennel, pea tendrils
ATLANTIC STRIPED BASS* 52
citronette, ramps, charred broccoli rabe
MAINE LOBSTER FETTUCCINE*• 85
sungold tomatoes, garden basil
WATERMELON GAZPACHO* 19
mountain mint, pickled rind, village cheeseworks feta
HEIRLMOON TOMATO 22
avocado, yogurt tahini foam, garden herbs
FARM PEACHES & FARRO 36
great country farms peaches, cashews, coconut cauliflower puree
CORN & TRUFFLE RAVIOLI 40
black truffle, chanterelle, house-made pasta
MAPLE LEAF FARM DUCK 50
black beluga lentils, wild blueberries
RANDALL LINEBACK BEEF TARTARE* 24
Capers, Pickled Shallot, Cured Egg, Brioche
HUDSON VALLEY FOIE GRAS* 26
honey tangerine, sicilian pistachios, biscuit beignet
LAMB LOIN* 56
crispy eggplant, house-made pita, green harissa, pickled onion
6oz WAGYU FILET* 62
ovoka farms, paris, virginia, creamed spinach, perigord jus
add roasted foie gras 20
LOCAL GREENS 19
aged cheddar, candied virginia peanuts, mt. defiance cider vinaigrette, petite herbs
HARRIMANS CAESAR 20
white anchovy, shaved parmesan, meyer lemon
BRAISED SHORT RIB 49
randall lineback beef, potato puree, black garlic, tiny vegetables
18oz KANSAS CITY STRIP*• 77
aged 45 days, meats by linz, chicago, summer truffle potato puree, au poivre
add alaskan king crab 35
30oz TOMAHAWK RIBEYE* 175
ovoka farms, paris, virginia, hand-selected mushroom, choice of sauce
ROASTED SASSO CHICKEN* 80
summer truffle potato puree, thumbelina carrots
crispy brussels sprouts 14
apple cider gastrique, virginia peanuts, cobanero
great country farms asparagus 14
beurre blanc
select one starter, one entrée and one dessert
•Maine Lobster and K.C. Strip $30 upcharge
CHOCOLATE HAZELNUT CROQUETTES 12
Gianduja Semifreddo, Chocolate Praline Spread, Diplomat Pudding
LEMON & HONEY TART 12
Cotton Candy Grapes, Lemon Bavarian and Confit, Lavender Vanilla Ice Cream
PAVLOVA MERINGUE (GF) 12
Sparkling Rosé Chantilly, Strawberry Basil Consommé, Village Works Cow Milk Cheese
CASSIS BROWNIE 12
Rum Pistachio Joconde, Blueberry Ganache, Black Currant Mousse, Pistachio Ice Cream
AFFOGATO 10
espresso shot, lavender vanilla ice cream, dark chocolate, biscotti
TRIO OF HOUSE SPUN ICE CREAM OR SORBET 10
selection of seasonal flavors
Basket of Freshly Baked Pastries
Miniature Avocado Toast
house-made multigrain, smoked salmon, benne seeds
Freshly Cut Fruit & Berries with Mint
Local Green Salad
Smoked Cheddar, Candied Virginia Peanuts, Mt. Defiance Cider Vinaigrette
Farm Peach French Toast
macerated peaches, lavender, peach sauce, cream cheese chantilly, marcona almonds
Churro Cherry Pancakes
dulce de leche, chelan cherry jam, cream cheese chantilly
Crispy Smoked Bacon & House-Made Chicken Sausage
Cage Free Scrambled Eggs
Roasted Red Skin Potatoes with Sofrito
Chef's Selection of Miniature Sweets
$79 per adult. $26 per child 12 and under. Includes coffee and tea. Tax and service charge not included.
Bill Welch
Impassioned about food, community and service, Chef Bill Welch started his culinary career at a young age.
He enrolled in the Culinary Institute of America in Hyde Park, NY, where he graduated with a Bachelor's degree in Hospitality Management and an Associate's degree in Culinary Arts.
Bill began his professional career at the Wequassett Resort and Golf Club in Chatham, MA, under Executive Chef Bill Brodsky. He spent six years at the resort, eventually becoming Chef de Cuisine of The Outer Bar and Grille, and Sous Chef at Twenty-Eight Atlantic, the resort's signature restaurant.
In 2009, he joined the Forbes Five-Star rated Sea Island Resort in Georgia, where he would shine in a variety of positions over the next decade. In addition to serving in culinary leadership positions at Tavola and the Georgian Room restaurants, he also became the resort's Executive Chef of Events, leading to positions as Executive Chef of both The Cloister and Beach Club and The Lodge at Sea Island Golf Club.
He joined Salamander Middleburg as Executive Chef in 2020 and was promoted to Director of Food & Beverage in 2022. He oversees culinary operations at numerous outlets, including Harrimans Grill, Gold Cup Wine Bar and Market Salamander, as well as the resort's renowned banquet operations and interactive Cooking Studio.
Always looking to grow personally and professionally, he is currently studying for a Masters in Food Business at the Culinary Institute of America.
Jason Reaves
Born and raised on a farm in Purcellville, VA, Chef Jason Reaves developed a love for food at a young age. Learning how to cook and bake from his mother and grandmother, Jason's began to check out every cookbook he could find at the local library to further hone his skills.
After entering baking competitions throughout his childhood, Jason enrolled at Monroe Technical Center in Leesburg, VA for Culinary Arts during his junior and senior year of high school. During that time, he worked in the pastry kitchen at Lansdowne Resort in Leesburg, VA, where he trained under Pastry Chef Ricardo Murillo, who inspired him to attend culinary school.
Upon graduating from the Culinary Institute of America in Hyde Park, NY in 2004 with an Associate of Occupational Studies degree in Baking and Pastry Arts, he began his professional career with Norwegian Cruise Lines in Hawaii as an entry level pastry cook. After many promotions, he became the Assistant Chief Pastry Chef of the cruise ship, "Pride of America," where he met his wife Nicole.
After spending time working in Hawaii, California and New York and receiving numerous newspaper clippings from his mother about the future Salamander Resort & Spa, Chef Reaves returned home and became the pastry chef for Market Salamander in 2005. Jason was quickly noticed for his elaborate cake designs, and competed on many Food Network shows, including Sugar Dome, Halloween Wars and won first place on LEGO Cakes, King of Cones and Freakshow Cakes. When Salamander Resort & Spa opened in 2013, Jason became the Executive Pastry Chef, where he and his team provide all of the desserts and cakes for the resort and Market Salamander.
Family being a big part of his life, Jason feels fortunate to be raising his family and building his career where he grew up. He and his wife Nicole currently reside in Hamilton, VA with their two sons, Nolan and Calvin, and daughter Madeline.
Jose Linares
Born and raised in San Salvador, El Salvador, Harriman’s Chef De Cuisine Jose Linares, grew up enjoying an abundance of street food, traditional house-made recipes, hearty fresh vegetables and tropical fruits.
Jose moved to the US when he was 16 years old and attended Monroe Technology Center in Leesburg, VA during his Junior and Senior year in high school. During that time, Jose participated in an exchange program with a sister school in Frankfurt, Germany. This helped him hone fundamentals of European cooking techniques
Jose went on to attend Stratford University, graduating with a Bachelor's degree in Culinary and Hospitality Management. While in school, Jose started his professional career with the luxury brand Four Seasons Hotels in Washington DC. Jose then began working as a prep cook at Bourbon Steak by Michael Mina. Jose quickly climbed the culinary ranks until he became a Sous Chef in 2019.
Jose’s professional career has taken him all over the globe to various luxury properties including Jumeriah Beach in Dubai.
Chef Jose joined Salamander Resort & Spa’s culinary team in December 2020 as Chef de Cuisine of Harrimans Grill and was promoted to Executive Sous Chef in December 2022, the Resort's Fine dining restaurant. He brings with him a unique approach to food utilizing pristine local ingredients and influence from international cooking techniques.
Jean Baptiste-Lawson
A native of Paris, France, Jean Baptiste-Lawson developed a love of baking a decade ago and has since honed the art of bread making.
Chef Jean attended the French baking school École Professionnelle de Boulangerie et Patisserie, in Champigny-sur-Marne, where he specialized in learning the production of artisan breads, gourmet pastries and chocolates. He then moved to the United States in 2015 to begin his career as a baker at Fresh Baguette in Rockville, Maryland where he was responsible for mixing, shaping and baking bread and pastries.
Joining Salamander Resort & Spa and Market Salamander’s pastry team in July 2021, Chef Jean is responsible for all of the bread that is used in various dishes at the resort and sold at the Market.