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Patrick O'Connell * Reinhardt Lynch


Middle and Main streets,
Washington, Va. 22747
(540) 675-3800

We're glad you found us. We think Washington, Virginia, is a magical kind of place. Some people who come out this way find it hard to get back to where they came from.

They say the town hasn't changed much since George Washington laid it out, surveyed it and named the streets in July of 1749. It thereby became the first Washington of all, 51 years before Washington, D.C. was established

At about this same time in history, in Paris, France, a certain Monsieur Boulanger opened the worlds first restaurant - so named because of the restoratives, ("restaurants") - soups and broths - that he served. While there were lodgings and hostelries where meals were served to overnight guests in existance before him, Boulanger's was the first public place where people went simply to eat a meal.

History aside, there are some things you should know about the kitchen:

Our menu changes - with the seasons, the weather, and the wind. We rewrite it frequently so there will always be a little surprise for you and a fresh new challenge for us.

Our approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in "the cuisine of today", healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing.

We hope we can live up to the original meaning of our name as restauranteurs and restore you a little while you're here.

Thank you for giving us the opportunity.

First Course

Timbale of Lump Crabmeat and Spinach Mousse

New York State Foie Gras Saute
with Local Country Ham on Black Eyed Peas Viniagrette

Risotto with Prawns, Virginia Crabmeat, Sweet Corn and Golded Chanterelle Mushrooms

Grilled Salmon Filet with White Bean Fennel Salad and Black Olive Tapenade

Carpaccio of Baby Lamb on Fennel Fronds with Tabouli and Rosemary Mustard Sauce

Local Trout Smoked Over Applewood with Horseradish Apple Cream

Black Mission Figs with Country Ham and Lime Cream

Half-Seared Peppered Tuna, Shrimp and Sea Scallops in a Fragrant Cilantro Lime Essence

Salmon Four Ways:
(Our Home Smoked, Gravlax, Pastrami Cured, and Tartare)

Our Skewered Rabbit Sausage on a Fig And Apple Puree

A Taste of Three Fishcakes
One of Crab, One of Tuna and One of Salmon
with Our Garden Sorrel Sauce

Goose Foie Gras with Pears Poached in Sauternes and Pear Butter Toasts

Filet of Local Rainbow Trout and Jasmine Smoked Salmon Wrapped in Cucumbers Swimming in a Lemon Grass Fumet

Lobster Napoleon with Ossetra Caviar

Between Course

Lemon - Rosemary Sorbet
Our Fall Salad of Endive and Watercress with Walnuts, Pears, and Iowa Blue Cheese
Hearts of Romaine with a Creamy Garlic Dressing and Oven Roasted Tomatoes

Main Course
Filet Mignon of Rare Tuna Capped with Seared Duck Foie Gras on Charred Onions and a Burgundy Butter Sauce

Beef Tenderloin on a Tangle of Tart Greens with Grilled Beets and Roasted Shallot Butter

Grilled Maine Lobster with Orzo and Citrus Butter Sauce

Grilled Blueberry Poussin
(Blueberry Marinated Young Succulent Chicken)
with Golden Chanterelles

Local Rockfish, Salmon, Sole and Sea Scallops with Creamy Garlic Polenta, a Sweet Corn Saute and Tomato Basil Butter Sauce

Barbecued Grilled Boneless Rack of Lamb in a Pecan Crust with Sweet Potatoes Two Ways

Veal Sweetbreads Saute with Crabmeat, Gulf Shrimp and Shellfish Sauce

Braised Local Rabbit with Chanterelle Mushrooms and Homemade Angel Hair Pasta

Veal Shenandoah
with Apples, Local Cider and Virginia Apple Brandy

Canadian Salmon Wrapped in Strudel Leaves with Cucumber Salsa and Dill Butter Sauce

Your Choice Of Dessert
Seventy-Eight Dollars Per Person
(Alcohol, Tax, And Gratuity Not Included)


Chocolate Four Ways

Warm Apple Walnut Tart With Cinnomon Ice Cream

White Chocolate Ice Cream with Hot Dark Chocolate Sauce

Trio of Little Nut Tarts (Hazelnut, Pecan, Pinenut) with a Trio of Homemade Ice Creams (Caramel, Vanilla and Maple)

Swans of White Chocolate Mousse Swimming in a Pool of Passion Fruit Puree

Warm Custard Bread Pudding with Jack Daniel Sauce

Mascarpone Cheese Coeur a la Creme with Raspberry Puree

Warm Valrhona Chocolate Cake with Pistachio Custard Sauce

Butter Pecan Ice Cream with Hot Caramel Sauce

Gateau aux Deux Chocolats Glaces

Seven Deadly Sins


An After Dinner Drink


Our Garden is Available for Dessert and Coffee

Coffee, Decaffeinated Coffee and Tea Included
Espresso $3.00 Cappuccino or French Press $5.00

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