Harrimans

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, the experience is always rich in unmatched flavors, and memories.

Valet parking will be validated with reservations at Harrimans.

DINING FOR CHILDREN

Children 9 and under dine complimentary from our breakfast children's menu when accompanied by a paying adult. Resort guests only.

Parties of eight or more are required to dine off of our Chef-selected pre fixe menu. Please call 540.326.4114 to reserve.

No Show & Cancellation Policy

To preserve the experience of our restaurant, we require a credit card to secure this reservation. All credit card information will be processed securely. No-shows or cancellations less than 48 hours in advance may be subject to a charge of $75 per guest. Holidays and special occasions will be charged at full menu price + 20% service charge per guest if cancelled within 72 hours, including Salamander Uncorked, Cooking and Mixology experiences.

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Hours

BREAKFAST: 7:00 AM - 10:30 AM
DINNER WED-SUN: 5:00 PM - 10:00 PM
SUNDAY BRUNCH: 11:00 AM - 2:00 PM

Book A Table

We encourage Harrimans reservations to be made 2-3 weeks in advance.

Signature Cocktails

PECAN OLD FASHIONED 23
Pecan-Infused Maker’s 46,
Cinnamon-Maple Syrup, Bitters

SMOKEY HARVEST 23
Mezcal Union, Cointreau
Mango, Lime

I LOVE YOU MURE 23
Cocoa Butter Infused Vodka, Lemon,
House Creme De Mure

THE FLIGHTLESS BIRD 23
Aviation Gin, Kiwi, Kaffir Lime,
Cucumber, Citrus

3.14 23
Woodford Reserve Rye, Cognac, Walsh
Family Vermouth, Rhubarb, Strawberry

Spirit Free

DIVINE MYSTICS 19
Martinelli’s, Apple Cider,
Caramel, Lemon

LAVENDER HAZE 19
Lyre’s Spirit-Free Gin, Pineapple
Lavender, Club Soda

RANAS Y ARÁNDANOS* 19
Jalisco Spirit-Free Tequila, Cranberry
Lime, Egg White

PEAR PROFUSION 19
Lyre’s Spirit-Free Whiskey, Pear Puree
Brown Sugar, “Q” Ginger Beer, Lemon

Healthy Favorites

GREEK YOGURT PARFAIT 15
House-Made Pine Nut Granola | Fresh Berries | Mint from our Culinary Garden

STEEL-CUT OATMEAL (V, GF) 12
Brown Sugar | Marcona Almonds | Golden Raisins

SMOKED SALMON PLATE* 22
Everything Cream Cheese | Red Onion | Heriloom Tomato | Egg Mimosa | Choice of Toasted Bagel

add Smoked Ora King Salmon* 12

Harrimans Classics

HARRIMANS BREAKFAST 23
Two Villacaro Farms Eggs, Choice of Style | Bacon or Chicken Sausage | Fruit or Crispy Breakfast Potatoes | Artisan Toast

COCONUT-NUTELLA PANCAKES (V,GF) 23
Oatmeal Pancakes | Toasted Coconut | Nutella | Banana | Coconut Cream

ORANGE BLOSSOM FRENCH TOAST 23
Brioche | Orange Chantilly | Kumquat | Orange Blossom Honey | Feuillentine Crunch

BLUEBERRY-LAVENDER PANCAKES 21
Blueberry & Lavander Compote | Vanilla Chantilly | Caramelized Almonds

First Light Cocktails

CLASSIC MIMOSA 15
Orange | Pineapple | Pomegranate

BLOODY MARY 17
Vodka | House-Made Old Bay Mix

CUPCAKE'S MULE 18
Fresh Orange Juice | Vodka | Ginger Beer

Morning Libations

JUICE 9
Natalie's Orange | Grapefruit | Cranberry | Pomegranate | Apple

ESPRESSO
Single 5.5 | Double 9

CAPPUCCINO OR LATTE 8
Classic | Decaf | Vanilla | Hazelnut | Caramel

LA COLOMBE CUSTOM BLEND COFFEE 6
Regular | Decaf

HILDON BOTTLED WATER 13
Sparkling | Still

Smoothies

TRIPLE BERRY SMOOTHIE 15
Blackberries | Raspberries | Blueberries | Mint | Yogurt

CHOCOLATE BANANA FLAX 15
Peanut Butter | Banana | Yogurt | Coconut Milk | Dark Chocolate

Sea

GRILLED OCTOPUS* 29
Spanish Chorizo | Braised Field Peas | Silk Chili | Chimichurri

ISLAND CREEK OYSTERS* (6) 28
Daily Selection
Mt. Defiance Cider Mignonette

SEARED MAINE DIVER SCALLOPS* 52
Celery Root | Crispy Capers | Meyer Lemon

ICELANDIC HALIBUT "BEURRE NOISETTE"* 53
Roasted Fennel | Shelfish Escabeche | Sauce Meuniere

Spring

GREEN ASPARAGUS VELOUTÉ 21
Whipped Black Pepper Cream | Garlic Streusel

GREEN GARBANZO "FALAFEL" 21
Green Garbanzo Hummus | Kumquat | Pickled Onion

ROASTED PORCINI & WHITE ASPARAGUS 39
Jerusalem Artichoke Pureé | Yuzu Hollandaise | Wild Mushrooms

SPRING ONION RISOTTO 55
Warm Maryland Blue Crab | Baby Radishes

6oz HERITAGE ANGUS FILET* 68
Meats by Linz (Hammond, IN) | Sauce Au Poivre

18oz KANSAS CITY STRIP* 79
Aged 45 Days | Meats By Linz (Hammond, IN) | Sauce Au Poivre

Add Butter-Poached Maine Lobster* 40

Shareable

32oz PORTERHOUSE* 185
Aged 30 Days, Meats by Linz (Hammond, IN) | Roasted Whole Garlic | Au Poivre | Wild Mushrooms

SPANISH BRONZINO A LA PLANCHA* 80
Grapefruit and Arugula Salad

Sides

JUMBO GRILLED ASPARAGUS 19
Sauce Gribiche

ROASTED BABY CARROTS 19
Whipped Labneh | Harissa Aiöli

TASTE OF VIRGINIA WINE PAIRING 80

One glass of each of the selected vintages:
Walsh Family Viogner, 2020 Loudoun County, VA
RDV, Rendezvous, 2021 (Delaplane, VA)

Desserts

THE BLACK FOREST 15
Kirsch Panna Cotta | Brandy Cherry Compote | Dark Chocolate Ganache | Creme de Cacao Ice Cream

OLIVE OIL HONEY CAKE 15
Citrus Olive Oil Pound Cake | Chocolate Hazelnut Crunch | Thyme Ice Cream | Honey Caramel Sauce

ORANGE SEMOLINA CAKE 15
Greek Yogurt Cremeux | Charred Citrus | Candied Pistachios | Meyer Lemon Sorbet

RASPBERRY AND PASSIONFRUIT 15
Almond Sable | Passionfruit Gel | Meringue Two Ways | Mascarpone Ice Cream

SALAMANDER HONEY AFFOGATO 15
Spiced Honey Ice Cream | Almond Honey Biscotti | Chocolate Bee | Honey Comb

HOUSE-MADE ICE CREAM AND SORBET 15
Selection of Seasonal Flavors

Dessert Wines

DISZNOKO TOKAJI 16
5 Puttonyos, Hungary, 2013

DOMAINE DES BAUMARD 16
Quarts de Chaume, Loire valley, France, 2021

CHATEAU DOISY-VEDRINE 16
Sauternes, France, 2016

CHATEAU D'YQUEM 75
Sauternes, France, 2013

First course

House-Baked Pastries

Miniature Avocado Toast
Cucumber & Strawberry

Freshly Fruit & Berries

Local Green Salad
Candied Virginia Peanuts | Smoked Cheddar | Mt. Defiance Vinaigrette

Second Course

Orange French Toast
Vanilla Cream Cheese Chantilly | Kumquats | Orange Blossom

Seasonal Buttermilk Pancakes
Blueberry-Lavender Compote | Vanilla Cream Cheese Chantilly | Caramelized Almonds

Roasted Prime Rib
Au Jus

Villacaro Farms Scrambled Eggs

Crispy Applewood Smoked Bacon

House-Made Chicken Sausage

Roasted Red Skin Potatoes with Sofrito

Desserts

A Curated Selection of House-Made Desserts by Pastry Chef Mollie Turner

Cocktails 18

Harrimans Old Bay Bloody Mary

Sunday Morning Mimosa

Breakfast Mule

Jalapeno Margarita

Lavender Lemonade

Espresso Martini

$79 per adult. $26 per child 12 and under. Includes coffee and tea. Tax and service charge not included.

Staff Carousel

Chef De Cuisine

Chef Bin Lu

Lu joins Harrimans from The Restaurant at Blue Rock in Washington, Virginia, where he served as Executive Chef and General Manager and spearheaded the reopening of the historic property. Previously, Lu led the kitchen at Pineapple and Pearls, the celebrated two-Michelin-star restaurant in Washington, D.C., where he served as Head Chef. He also worked under Eric Ziebold at Cityzen in D.C., and earlier in his career sharpened his skills at top culinary institutions including Bourbon Steak by Michael Mina in D.C., Manresa in California under David Kinch, and Attica in Melbourne, Australia with Ben Shewry.

Born in Shanghai and raised in the U.S., Lu took an unconventional path into the culinary world. It wasn’t until his college years at the University of Virginia that he discovered his passion for cooking – trading textbooks for tasting menus and ultimately choosing the kitchen over a more traditional career track. That late-blooming passion has since propelled him to the forefront of America’s fine dining scene.

EXECUTIVE SOUS CHEF

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.

Harrimans

DINING FOR CHILDREN

No Show & Cancellation Policy

Hours

Menus

Signature Cocktails

Spirit Free

Sunrise Shareables

Healthy Favorites

Harrimans Classics

Villacaro Farms Eggs Benedict

Cage Free Omelettes

Daybreak Additions

Smoked Meats & House-Baked Breads

First Light Cocktails

Morning Libations

Smoothies

Sea

Spring

Virginia Piedmont

Timeless Signatures

Shareable

Sides

Desserts

Dessert Wines

First course

Second Course

Desserts

Cocktails 18

Staff Carousel

Chef De Cuisine

EXECUTIVE SOUS CHEF