Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (2022)

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (1)

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Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (2)

RESERVE A TABLE

About Us

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.

No Show & Cancellation Policy
Failing to cancel a reservation 24 hours in advance, regardless of party size, is subject to a cancellation fee.

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Harrimans will be closed for renovations May 9 through May 29. During this time, limited seating will be available to in-house guests only by reservation. Sunday brunch will not be available May 9 through May 29.

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (3)

Breakfast7:00am - 10:30am
Dinner Wed-Sun5:00pm - 10:00pm
Sunday Brunch10:30am - 2:00pm

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (4)

Menus

sunrise sharables

fresh baked pastry basket
a daily chef's trio of one muffin | one butterscotch pecan scone | one croissant or Danish15

monkey bread
warm, pull-apart house-made yeast roll | cinnamon sugar | orange cream cheese glaze | powdered sugar14

house-made buttermilk biscuits
(2 or 4) warm biscuits | salamander honey butter | house-made preserves8 | 15

healthy starters & smoothies

tropical green smoothie (dairy free)
kale | kiwi | mango | pineapple | hemp seeds | celery14

triple berry smoothie
blackberries | raspberries | blueberries | mint | yogurt14

chocolate banana flax
peanut butter | banana | yogurt | coconut milk | dark chocolate14

mixed berry trio
a daily selection of fresh berries10

acai bowl (v)
house-made granola | figs | pomegranate seeds | banana | toasted cashews14

greek yogurt parfait
house-made granola (contains nuts) | fresh berries | mint from our culinary garden11

local kombucha "the crush"
blueberry | cranberry | ginger | maple14

healthy favorites

smoked salmon platter
Ora king salmon | everything cream cheese | red onion | heirloom tomato | hard boiled egg | choice of toasted BKD bagel20

nutty brown rice porridge (v)
banana | almond, soy & coconut milk | toasted almonds | flax seeds10

steel-cut oatmeal
brown sugar | Marcona almonds | golden raisins10

avocado toast
smashed avocado | cucumber | smoked salmon | dill | blood orange | balsamic glaze19

egg white frittata
roasted tomato | asparagus & english peas | mushroom | arugula |shaved parmesan | watermelon radish | lemon vinaigrette20

harrimans classics

SRS breakfast sandwich*
breakfast potatoes | Applewood smoked bacon | chicken sausage |villacaro farm eggs | smoked cheddar cheese | house hot sauce | buttermilk biscuit20

harrimans french toast
choice of stuffed strawberry or classic brioche | cinnamon infused syrup | streusel | pistachios | cream cheese chantilly21

buckwheat banana's foster bread pudding (v)(gf)
whipped coconut | caramelized banana | spiced rum syrup 19

wild maine blueberry pancakes
cream cheese chantilly | cobbler crunch | barrel aged maple syrup18

dirty bird
house-made buttermilk biscuit | chicken sausage | crispy chicken tenders | sausage gravy | hot sauce | smoked cheddar20

shrimp & chorizo rancheros
house-made chorizo | cilantro | pico de gallo | villacaro farm egg choice of style24

the harrimans breakfast*
two villacaro farms eggs choice of style | choice of bacon, chicken sausage or fruit | breakfast potatoes | choice of artisan toast22

eggs benedict

classic benedict*
house-made canadian bacon | poached villacaro farms eggs | English muffin | hollandaise | espelette | breakfast potatoes21

chesapeake benedict*
crab cakes | poached villacaro farms eggs | English muffin | hollandaise | old bay | breakfast potatoes26

smoked salmon benedict*
hardwood smoked salmon | poachedvillacaro farms eggs | English muffin | hollandaise | espelette | breakfast potatoes25

omeletes

oscar omelet
lump crabmeat | asparagus | red onion | bell peppers | hollandaise | old bay | breakfast potatoes | choice of toast27

denver omelet
green bell pepper | onion | ham | cheddar cheese | breakfast potatoes | choice of toast21

sundlun omelet
asparagus | spinach | tomato | swiss | breakfast potatoes | choice of toast19

daybreak additions

fresh cut summer fruit10

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 | herbs10

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

beverages

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 Panna11

soup & salad

ENGLISH PEA SOUP16
House Made Ricotta, Morels, Surryano Ham

HARRIMANS CAESAR17
White Anchovy, Roasted Garlic Croutons, Shaved Parmesan, Meyer Lemon

LOCAL GREENS16
Aged Cheddar, Candied Virginia Peanuts, Mt. Defiance Cider Vinaigrette, Petite Herbs

RED ROMAINE AND ANCHOVY18
Tempura Asparagus, Egg Mimosa, Bagna Cauda

chilled seafood

ISLAND CREEK OYSTERS* (6)23

CAROLINA SHRIMP COCKTAIL (6)24
Garlic Aioli, Cocktail Sauce

HARRIMANS PLATEAU*60 (per person)
3ea Island Creek Oysters, 3oz Hand Picked Maryland Crab, 3oz Maine Lobster, 4ea Carolina Shrimp, 2ea Littleneck Clams, 3oz Tuna Crudo

starters

RANDALL LINEBACK BEEF TARTARE*22
Truffle Potato Mousseline, Quail Egg, Brioche

LOCAL GREENS16
Aged Cheddar, Candied Virginia Peanuts, Mt. Defiance Cider Vinaigrette, Petite Herbs

CHARRED CAULIFLOWER18
Cauliflower Hummus, Vaudouvan, Blue Foot Chantrelles

CHAPEL HILL VIRGINIA COUNTRY PATE20
Randall Lineback Beef, Whole Grain Mustard, Brioche, House-made Pickled Vegetables

AGNOLOTTI22
Heirloom Carrot, Tart Cherries, Smoked Feta, Candied Hazelnut

ROASTED FOIE GRAS*24
50 year Balsamic, Local Strawberry, Tarragon Waffle

GRILLED OCTOPUS25
Spanish Chorizo, Braised Field Peas, Morita, Chimichurri

butcher's cuts

6oz WAGYU FILET*56
Ovoka Farms, Paris, Virginia

12oz PRIME NY STRIP*60
Meats By Linz, Chicago

14oz PASTURE RAISED RIBEYE*65
Painted Hills, Oregon

14oz BONE-IN KANSAS CITY STRIP72
Creekstone Farm, Kansas

shared cuts

Choice of two sides and two sauces, serves two

28oz PORTERHOUSE*195

supplements

HUDSON VALLEY FOIE GRAS 25

POINT REYES BLUE CHEESE15

1.5LB MAINE LOBSTER85

sauces

Butcher's Cut entrees include one sauce

SALAMANDER BEARNAISE

HUNTER'S SAUCE

TALLOW AU POIVRE

CARROT TOP CHIMICHURI

HORSERADISH CREAM

sides

WHITE ASPARAGUS12
Tarragon, Egg Mimosa, Aleppo

ROASTED BRUSSEL SPROUTS12
Apple Cider, Virginia Peanuts, Scallion

ROASTED SHALLOT POTATO PUREE12
Crème Fraiche, Chives

MUSHROOM TARTINE*12
Caraway Pullman, Black Currants, Perfect Villacaro Farm Egg

FAVA BEANS12
Preserved Lemon, Fine Herbs

HEIRLOOM TOMATO12
Garlic Streusel, Saba

signature entrees

LONG STONE FARMS FRIED CHICKEN*32
Organic Collards, Buttermilk Biscuit, House-made Fresno Hot Sauce

LINE CAUGHT BLACK COD*49
Herbed Beurre Blanc, Miso, Red Onion Marmalade

MAINE DIVER SCALLOPS*42
Ramp Chermoula, Roasted Cashews, Coconut

ENGLISH PEAS & ARTICHOKE32
Kohlrabi, Gooseberry, Lemon Ash

LOCAL SPRING LAMB*48
Harissa, Chickpea Fritter, Yogurt, Wild Spring Onion

SOCKEYE SALMON46
Local Guanciale, Kumquat, Baby Artichokes, Ramps

HOUSE MADE PAPPARDELLE36
Chapel Hill Short Rib, Hazelnuts, Huckleberry

*Menus items and pricing are subject to change without notice based on availability.

desserts

HIDDEN STONE24
black pepper chocolate cream, blueberry olive oil cake, "the crush" kombucha sorbet

SALAMANDER SIGNATURE CAKE14
devil's food and pumpkin spice cake, cream cheese buttercream, hazelnut crunch

LEMON BASIL12
yuzu mousse, almond granola crumble, rum baba, lemon-basil granita

SWEET AS SALAMANDER HONEY12
honey-banana pudding, house-made nilla wafer, dulcey chocolate espuma, choco-banana cake

AFFOGATO10
espresso shot, garden mint ice cream, dark chocolate, sorghum biscotti

TRIO OF HOUSE SPUN ICE CREAM OR SORBET10
selection of seasonal flavors

artisan cocktails

FIGGY STORM16
mt. defiance rum, all spice, ginger beer, fig & marjoram simple syrup

BFD OLD FASHION18
bowman brothers, maple simple syrup, cinnamon & vanilla bitters

SPICY SKINNY MARGARITA17
espolon tequila, pomegranate juice, fresh citrus, jalapeno, soda water

THE "H'18
hendrick's gin, cilantro, cucumber, ginger, jalapeno simple syrup

THE ROSEMARY18
hendrick's gin, st. germaine, lime juice, rosemary simple syrup

BOURBON APPLE FIZZ17
bourbon, apple cider, cinnamon, splash ginger beer

mocktails

SHIRLEY TEMPLE WHO?8
fresh raspberry and a touch of grenadine shaken with macerated strawberries and fresh garden mint

GINGER-GRAPEFRUIT “MIMOSA”8
garden fresh basil perfumes a house made grapefruit shrub combined with the spice of ginger beer

LAVENDER LEMONADE8
lavender from our culinary garden is transformed into a simple syrup and mixed with fresh squeezed lemon juice

PEACH SHRUB COCKTAIL8
a savory blend of sage, freshly ground nutmeg and local apple cider is sweetened with a house made peach shrub and finished with a splash of soda in a martini glass

craft beer

PORT CITY BREWING, OPTIMAL WIT8
Belgian Style White Ale

BELTWAY BRWEING 'HOV'8
Blonde Ale

WILLIAMSBURG ALEWERKS, CHESAPEAKE PALE ALE8
American Pale Ale

CHAMPION BREWING, MISSLE IPA8
American India Pale Ale

BELTWAY BREWING, CHANGING LANES10
Double IPA

LOST BARREL BREWING SALAMANDER SUNSET WHEAT 10
Wheat Ale

wine

Sparkling

Anna Fendi, Prosecco, NV, Italy12 | 45

Moet & Chandon Brut Imperial, NV, Champagne30| 130

Vietti, Moscato d'Asti, 2020, Italy13 | 48

Amelia Sparkling Rosé, NV Bordeaux15 | 60

White

Glazebrook, Sauvignon Blanc, 2020, New Zealand12 | 48

Famille Thomas, 'Les Creots' Sancerre, 2020, France16 | 64

Sipp Mack, Pinot Blanc, 2018, France14 | 56

Schloss Vollrads, Riesling, 2017, Rheingau17 | 68

Dutton Goldfield, Chardonnay, 2018, California20 | 80

Michelet, Chablis, 2018, France16 | 65

Nortico, Alvarinho, 2020, Portugal12 | 48

Red

Salentein, Reserve, Malbec, 2018, Argentina14 | 55

Roots Christian Berg, Pinot Noir, 2020, Oregon15 | 60

Smith & Hook, Cabernet Sauvignon, 2019, California15 | 55

Twenty Rows, Cabernet Sauvignon, 2019, California18 | 70

Unshackled, The Prisoner Wine Co., Red Blend, 2019, California16 | 64

The Pairing, Cabernet Sauvignon, 2016, California17 | 68

Belle Glos, Las Alturas, Pinot Noir, 2019, Sonoma20 | 80

Savory

fried chicken | house-made chicken sausage
grilled asparagus | house-made buttermilk biscuits
belgian waffles | egg white spinach frittata

Sweet

superfood granola parfait | sliced fruit & berries
avocado | rustic cornbread with salamander honey butter

Accoutrements

salamander honey | honey butter | whole grain mustard
dijon mustard | house-made pickles
strawberry pinot preserves
espresso maple syrup

beverages

free flowing prosecco
&
bottomless mimosas

Thirty Eight Dollars Plus Tax and Gratuity
Two Hour Table Limit

FAMILY STYLE MENU

Amuse

Tropical Green Smoothie
Hemp Seeds, Celery, Mango, Pineapple

First Course

Basket of Freshly Baked Pastries

Miniature Avocado Toast
Virginia Pear, Point Reyes Blue Cheese, Toasted Walnuts, Balsamic Glaze

Freshly Cut Fruit & Berries with Mint

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


Main Course

Red Velvet French Toast
Red Velvet Pound Cake, Cinnamon Infused Syrup, Pecan Crumble, Cream Cheese Chantilly

Wild Maine Blueberry Pancakes
Cream Cheese Chantilly, Cobbler Crunch, Barrel Aged Maple Syrup

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

$75 per adult. $25 per child 12 and under.
Includes coffee and tea.

Tax and service charge not included.

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (5)

Harrimans Grill Experience

Harrimans is more than just a meal. It's an destination that starts as soon as you enter Salamander Resort & Spa.

Reservations
Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (6)

FOR INTIMATE GATHERINGS

Make your next event deliciously memorable in our private dining room. Harrimans is proud to offer private dining for intimate gatherings up to 20 guests for breakfast, lunch and dinner. Serving locally inspired and creative dishes, enjoy your next event in a stylish yet comfortable environment.

Request Information

SPECIAL EVENTS

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (7)

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (8)

BILL WELCH

EXECUTIVE CHEF

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 Resort & Spa as Executive Chef in 2020. He oversees culinary operations at numerous outlets, including Harrimans Virginia Piedmont 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.

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (9)

JASON REAVES

EXECUTIVE PASTRY CHEF

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.

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (10)

JOSE LINARES

Chef De Cuisine

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 Virginia Piedmont Grill, 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.

Virginia Wine Country Fine Dining | Salamander Resort & Spa - Harrimans Restaurant (11)

JEAN BAPTISTE-LAWSON

Head Baker

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.

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