Hours
- BREAKFAST
- 7:00am - 10:30am
- DINNER WED-SUN
- 5:00pm - 10:00pm
- SUNDAY BRUNCH
- 10:30am - 2:00pm
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.
Parties of eight or more are required to dine off of our Chef-selected pre fixe menu. Please call 866.888.5124 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.
Menus
Sunrise Shareables
HOUSE BAKED PASTRY BASKET 16
Select 3 | Artisan Muffin | Butterscotch-Pecan Scone | Croissant | Danish
HOUSE-MADE MONKEY BREAD 15
Warm, Pull-Apart House-Made Yeast Roll | Cinnamon Sugar | Orange Cream Cheese Glaze | Powdered Sugar
HOUSE-MADE BUTTERMILK BISCUITS 9 | 15
Select 2 or 4 | Warm Biscuits | Salamander Honey Butter | House-Made Preserves
Healthy Favorites
ACAI BOWL (V) 15
House-Made Pine Nut Granola | Cashew | Bananas | Apricot | Strawberries | Kiwi | Chia Seeds | Toasted Coconut
GREEK YOGURT PARFAIT 12
House-made Pine Nut Granola | Fresh Berries | Mint from our Culinary Garden
HORCHATA RICE PUDDING (V,GF) 12
Ground Pepitas | Ginger | Cinnamon
STEEL-CUT OATMEAL 12
Brown Sugar | Marcona Almonds | Golden Raisins
SMOKED SALMON PLATE* 22
Everything Cream Cheese | Red Onion | Heriloom Tomato | Egg Mimosa | Choice of Toasted Bagel
EGG WHITE FRITATTA (GF) 21
Watercress | English Peas | Leek | Carrot | Broccoli | Asparagus | Watermelon Radish | Feta | Lime Vinaigrette
AVOCADO TOAST 21
House-Made Sunflower Toast | Farmer Cream Cheese | Baby Kale | Basil | Lemon Oil | Balsamic
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
CATHEAD BISCUIT SANDWICH 23
Villacro Farms Eggs | Applewood Smoked Bacon | Chicken Sausage | Smoked Cheddar Cheese | House-Made Hot Sauce | Breakfast Potatoes
DIRTY BIRD 21
House-Made Buttermilk Biscuit | Chicken Sausage | Crispy Chicken Tenders | Sausage Gravy | Hot Sauce | Smoked Cheddar
SHRIMP & CHORIZO RANCHEROS (GF) 26
Cheese Pupusa | Shrimp | Chorizo | Adobo Beans | Pico de Gallo | Avocado
COCONUT-NUTELLA PANCAKES (V,GF) 23
Oatmeal Pancakes | Toasted Coconut | Nutella | Banana | Coconut Cream
BRIOCHE FRENCH TOAST 23
Selection of: Classic French Toast or Filled with Local Strawberries | Rhubarb | Vanilla Cream Cheese Chantilly | Candied Pecans
ROASTED PINEAPPLE PANCAKES 21
Vanilla Cream Cheese Chantilly | Vanilla Streusel | Pineapple Syrup
Villacaro Farms Eggs Benedict
CLASSIC* 24
House-Made Canadian Bacon | Hollandaise | Espelette
CHESAPEAKE* 29
Jumbo Lump Crab Cakes | Hollandaise | Old Bay
SALMON* 27
Smoked Ora King Salmon | Hollandaise
Cage Free Omelettes
OSCAR* 29
Jumbo Lump Crabmeat | Old Bay | Hollandaise
DENVER 22
Green Bell Pepper | Onion | Ham | Cheddar Cheese
SUNDLUN 20
Asparagus | Spinach | Tomato | Swiss
Daybreak Additions
HOUSE-MADE PINE NUT GRANOLA 15
FRESH CUT FRUIT 11
MIXED SEASONAL BERRIES 11
ONE VILLACARO FARM EGG 5
BREAKFAST POTATOES 7
BYRD MILL STONE GROUND GRITS 7
Smoked Meats & House-Baked Breads
SMOKED ORA KING SALMON 12
BACON 10
Applewood | Canadian | Turkey
SAUSAGE 10
House-Made Chicken Patties | Field Roast Vegan | Sage Pork Links
LOCAL BAGELS 7
Everything | Cinnamon Raisin | Sesame
CHEF JEAN BAPTISTE'S ARTISAN TOAST 6
Buttermilk Biscuit | Pullman White Wheat | Rye | Multigrain | English Muffin
First Light Cocktails
CLASSIC MIMOSA 15
Orange | Pineapple | Pomegranate
BLOODY MARY 17
Cirrus Vodka | House-Made Old Bay Mix
CUPCAKE'S MULE 18
Fresh Orange Juice | Cirrus Vodka | Ginger Beer
Morning Libations
JUICE 9
Daily Fresh-Pressed | 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
RISHI TEA 7
Earl Gray | English Breakfast | Masala Chai | Matcha | Peppermint Chamomile | Oolong
HILDON BOTTLED WATER 13
Sparkling | Still
Smoothies
TROPICAL GREEN SMOOTHIE (DF) 15
Hemp Seeds | Celery | Mango | Pineapple | Kale | Kiwi | Parsley | Ginger
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
MAINE DIVER SCALLOPS* 52
Romanesco, Hazelnuts, Domestic Caviar
VIRGINIA FLUKE* 55
Champagne Beurre Blanc, Salmon Roe, Watercress
Spring
ROASTED FENNEL SOUP 22
Coconut Milk, Thai Basil, Virginia Peanut
BABY BEETS 21
Farmers Cheese, Sicilian Pistachios, Ponzu
ROMAN STYLE ARTICHOKE 40
Gooseberry, Fiddle Head, Wild Mushrooms
ENGLISH PEA AGNOLOTTI 43
Bergamot, Village Cheese Works Feta, Local Guanciale
Virginia Piedmont
RANDALL LINEBACK BEEF TARTARE* 24
Capers, Pickled Shallot, Cured Egg
ROASTED FOIE GRAS 28
House Made Brioche, Local Strawberry, Aged Balsamic
CHARRED LAMB LOIN 55
Labnah, Heirloom Carrot, Ramps
MOREL AND LEAK FETTUCINE* 48
Baby Leeks, Virginia Morels, Surryano Ham
Add Butter Poached Maine Lobster 50
Timeless Signatures
LOCAL GREENS 19
Aged Cheddar, Virginia Peanuts, Mt. Defiance Cider Vinaigrette, Petite Herbs
HARRIMANS CAESAR 20
White Anchovy, Shaved Parmesan, Meyer Lemon
6oz WAGYU FILET* 68
Ovaka Farms, Paris, Virginia Creamed Spinach, Perigord Jus
Add Roasted Foie Gras 22
18oz KANSAS CITY STRIP* 79
Aged 45 Days, Meats by Linz, Chicago Spring Onion Potato Puree, Au Poivre
Add Alaskan King Crab 38
Shareable
30oz TOMAHAWK RIBEYE* 175
Ovoka Farms, Paris, Virginia, Hand-Selected Mushroom, Choice of Sauce
ROASTED SASSO CHICKEN* 80
Spring Onion Potato Puree, Thumbelina Carrots
Sides
CRISPY BRUSSELS SPROUTS 15
Apple Cider Gastrique, Virginia Peanut, Cobanero
COLOSSAL WHITE ASPARAGUS 15
Miso Bernaise, Cured Egg
TASTE OF HARRIMANS 98
Select one starter, one entrée and one dessert
K.C. Strip or Maine Lobster $30 upcharge
TASTE OF VIRGINIA WINE PAIRING 40
One glass of each of the selected vintages
Walsh Family Viogner, 2020 Loudoun County, VA
Michael Shaps Cabernet Franc, 2020, Charlottesville, VA
Desserts
MILLE FEUILLE 15
Caramelized Puff Pastry, Dark Chocolate Pastry, Sea Salt Caramel, Rum Cocoa Nib Ice Cream
OLIVE OIL HONEY CAKE 15
Citrus Olive Oil Pound Cake, Chocolate Hazelnut Crunch, Thyme Ice Cream, Honey Caramel Sauce
STRAWBERRY ROSE TARTLET 15
Phyllo, Pistachio Ganache, Strawberry Kumquat Confit, Strawberry-Rose Granite
YUZU SUNRISE 15
Yuzu-Mandarin Mousse, Namelaka, Carmelized White Chocolate Citrus Blondie
AFFOGATO 15
Espresso, Tiramisu Ice Cream, Dark Chocolate, Biscotti
TRIO OF HOUSE SPUN ICE CREAM OR SORBET 15
Selection of Seasonal Flavors
Dessert Wines
DISZNOKO TOKAJI 16
5 Puttonyos, Hungary, 2013
SAUTERNES16
Chateau Laribotte, France, 2018
VIN DE CONSTANCE 16
Klein Constancia, Southern Cape South Africa, 2018
SAUTERNES16
Chateau Doisy-Vedrine, France, 2016
CROZET 16
Stinson Vineyards, 'Imperialis', Virginia 2016
GOLDIE 16
Barrel Oak, Delaplane, Virginia, 2019
Family Style Menu
First course
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
Main course
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
Chef's Cut
Crispy Smoked Bacon & House-Made Chicken Sausage
Cage Free Scrambled Eggs
Roasted Red Skin Potatoes with Sofrito
Dessert
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.
Available Wednesday through Sunday | 6:00 PM | $160 per guest, maximum of eight guests
Experience the intimacy of our state-of-the-art Cooking Studio while our talented culinary team prepares a five-course meal that highlights our current menu offerings and seasonal ingredients. Menu is subject to change based on Chef's discretion and seasonality. Wine pairing selected by our Sommelier available upon request at an additional cost.
Wednesday and Sunday reservations are available to be booked on OpenTable. For reservations Thursday through Saturday, please call 866.888.5124.
Staff Carousel
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.
HEAD BAKER
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 Middleburg 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.
