The Ebbitt Room

"Superb", "Creatively prepared dishes", "Memorable". That's how the New York Times describes dinner at the Virginia Hotel's award winning Ebbitt Room.

Honored again and again, this elegant restaurant offers a sophisticated atmosphere and a menu to match. And it's a menu that's always changing.

Each season, the chef creates dishes that take advantage of the fresh fish, produce and other seasonally available ingredients. For special occasions, private parties of up to 18 can book their own separate dining room at no extra charge.

Yellowfin Tuna Tartare With Mediterranean Flavors 13 Market Oysters With "Iced Champagne" And Caviar 15 Roasted Butternut Squash Bisque Cinnamon Creme Fraiche And Toasted Pumpkin Seeds 8 Seared New York State Foie Gras Warm Golden Raisin Polenta, Peach Jam And Red Wine Reduction 16 Market Greens, Shaved Goat Cheese Spiced Walnuts, Dried Cherries And Cranberry Vinaigrette 8 Calamari with Lime-Ginger Aioli And Organic Baby Greens 9 Honey Glazed Atlantic Salmon Chopped Macadamias, Sweet Turnip Puree, Swiss Chard And Apple-Cider Sauce 26 Black Sea Bass with Hudson Valley Foie Gras, Truffle Potato Puree,Melted Leeks And White Balsamic 30 Eggplant Crusted Halibut Shrimp and Artichoke Barigoule, Roasted Tomatoes, Gremolata And Herb Emulsion 29 Pistachio Dusted Scallops with Tomato Marmalade, Crab Lentils And Toasted Butter Sauce 28 Pan Roasted Free Range Chicken Potato Gnocchi, Broccolini, Oyster Mushrooms And Roasted Shallot Jus 26 Garlic Marinated Hangar Steak Truffle Polenta Cake, Creamed Spinach, Curry Spices And Tomato Relish 29 Roast Rack of Lamb Lamb Sausage, Summer Bean Casserole, Caramelized Fennel And Aged Balsamic 32 Venison Rib Chop Roasted Chestnut Risotto, Black Trumpets, Brussel Sprouts And Pomegranate Jus 34