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The luxurious atmosphere of the Houndstooth Restaurant at our wine country inn is perfect for a leisurely group dinner accompanied by impeccable service and attention to detail. We feature award-winning wines with all of our dining, and our menu reflects our passion for pairing.

Glen Gordon Manor is renowned for hosting special culinary events including wine dinners, cocktail parties, elopements, birthday fetes, and anniversaries to name a few. A custom menu will be uniquely designed to ensure a memorable celebration. Depending on the style you choose for the evening, Chef Dayn Smith will create a prix fixe specialty menu from three courses all the way up to a seven-course meal.

Fancy Table Setting for a Group Dinner

Our menus are crafted to align with the seasons, and the ingredients are sourced locally. In fact, our gourmet meals often include fresh ingredients straight from our own gardens, which embodies our farm-to-table philosophy.

If you wish to plan a luxurious affair with us, we will be delighted to partner with you to make your dream event a reality. Please call us at (540) 636-6010 to begin planning your event today!

Dining Events

Since its inception, Glen Gordon Manor has been renowned for hosting special culinary events and wine dinners. Every occasion has a unique menu custom designed to create an illustrious and memorable celebration. Our menus are crafted to align with the seasons, and the ingredients are sourced locally, relying on the bounty of the region. You are graciously invited to join us for a fantastic evening of food and wine at one of our upcoming events below.

Making Your Required Reservations

For Our Inn Guests
For our guests at the inn, it’s recommended that you make your dining reservations when you book your stay online due to the intimate size of our dining room.

For Our Outside Dinner Guests
For dinner guests not staying at the inn, please call (540) 636-6010, email us, or book online at OpenTable to reserve your table.

Upcoming Events

New events to be announced soon!

Past Events

March 3rd, 2018

The evening will start with a reception and hors d’oeuvres at 7:00 pm, followed by our signature five-course chef’s tasting menu with wine pairings.

$210.00 per person, plus tax and gratuity.

Hors d’Oeurves
Wild Mushroom Profiteroles, Beet Cured Arctic Char Roulade
Beef Carpaccio with Fresh Horseradish Cream
Linden Vineyards Riesling Vidal 2016

Tri Colored Cauliflower Salad, Crispy Capers
A la Plancha, Fried, Pureed and Espuma
Linden Vineyards Sauvignon Blanc 2016

Monkfish Wrapped in Jamon Iberico
Lemon Sabayon
Linden Vineyards Hardscrabble Chardonnay 2014

Braised Rabbit, Lost Mountain Jus
Chanterelles and Winter Truffles

Potato Dumplings
RDV Vineyards Lost Mountain

Sous Vide Beef Cheeks, Chimichurri
Roasted Root Vegetables Duck Fat Pomme Galette
RDV Vineyards Rendezvous

Pumpkin Crème Brulee
Pepitas Tuile
Linden Vineyards Late Harvest Vidal 2008

 

February 2, 2018 7:00pm

The evening will start with a reception and hors d’oeuvres at 7:00 pm, followed by our signature five-course chef’s tasting menu with wine pairings.

$160.00 per person, plus tax and gratuity.

Hors d’Oeurves
Paella Rice Cakes
Sweet Potato Biscuits with Virginia Ham, Tamarind Jam
Goat Cheese Cake, Shallot Jam
Rappahannock Cellars Sparkling Wine

Roasted Sunchoke Salad, Parmesan Dressing
Curly Endive, Carrot, Watermelon Radish
Black Label Seyval Blanc 2016

Roasted Butternut Squash Soup
Vadouvan Foam
75% Chardonnay 25% Viognier 2016

Salmon Mi-Cuit
Watercress Puree, Horseradish Cream
Chardonnay 2015

Cold Smoked Prime Aged Strip Loin, Bacon Jam
Potato Terrine, Roasted Winter Vegetables
Cabernet Franc 2016

Warm Center Vahlrohna Chocolate Cake
Wild Black Raspberry Coulis, Chambord cream
Red Dessert Wine 2014

 

June 30, 2017 7:00pm

The evening will start with a reception and hors d’oeuvres at 7:00 pm, followed by our signature five-course chef’s tasting menu with wine pairings.

$160.00 per person, plus tax and 20% service fee.

See The Menu

Join us Friday, April 7th for this special 5-course dinner with wine pairings from Linden Vineyards. The evening will begin with a reception 7 pm, including passed hors d’oeuvres, followed by dinner seating at 8 pm. $160 per person, plus tax & gratuity.

Hors d’Oeurves
Cured Arctic Char Roulade
Savory Waffle, Quail Egg and Caviar
Cherry Hill Chevre Nougat Bar
Wine Pairing: Linden Vineyards Riesling Vidal 2015

First Course
Hot Smoked Salmon, Lemon Yogurt Dressing
Asparagus, Pink Grapefruit, Pansies
Wine Pairing: Linden Vineyards Avenius Sauvignon Blanc 2015

Second Course
Striped Bass Bouillabaise, Focaccia Crostini
Fennel, Pernod, Saffron and Rouille
Wine Pairing: Linden Vineyards Hardscrabble Chardonnay 2014

Third Course
Lacquered Magret of Duckling
Glen Gordon Linden Tree Blossom Honey, Orange, Ginger and Soy Vegetable Slaw, Onion Glass, and Caramelized Shallot Oil
Wine Pairing: Linden Vineyards Rosé 2015

Fourth Course
Sous Vide Spring Lamb Loin, Lamb Reduction with Dried Cherries
Ricotta Gnudi, Sage Brown Butter, Lamb Sausage, Pixar Ratatouille
Wine Pairing: Linden Vineyards Hard Scrabble Red 2013

Dessert Course
Yuzu Panna Cotta, Basil Coulis
Coconut Sorbet, Honey Coconut Whipped Cremeux
Wine Pairing: Linden Vineyards Late Harvest Vidal 2009

February 10 – 19th, 2017

Dinner

Oysters Rockefeller
Baked Oysters, Wilted Spinach with Shallots, Lemon Hollandaise
Willm, Cremant d’Alsace, Brut Blanc de Blancs NV

Beet Cured Gravlax, House Made Melba
Lemon Confit, Dill, Pommery Emulsion
Le Petit Roucas 2015 Languedoc-Roussillon

Parmesan Soup
Crème Fraiche Espuma, Bacon Dust, Micro Croutons & Chives
Cavallotto Dolcetto d’Alba, 2011 Piedmont, Italy

Grilled Loin and Rack Lamb Chop, Thyme jus
Roasted Pepper, Zucchini and Parmesan Short Bread
Lees Fitch Cabernet Sauvignon 2014 California

Praline Crunch, Chambord Crème Chantilly and Fresh Raspberries
Valrhona, Dacquoise Torte, Chocolate Ganache

January 13 , 2017

Dinner

Torchon of Foie Gras
Compressed Asian Poached Pear, Toasted Brioche
Château la Gironie, Monbazillac 2010 Bordeaux, France

Sautéed Sea Bass, Artichoke Caper Beurre Blanc
Poached Myer Lemon, Crispy Baby Artichoke, Parsley Jus
Billecart-Salmon Brut Reserve NV, Champagne

Cassoulet of Duck and Pork Belly Confit
Flageolets, Micro Greens, Duck Jus
Chateau Ducru-Beaucaillou, St Julien, 1999 Bordeaux France
Vineyard 29 Estate Cabernet Sauvignon, 1999 Napa Valley

Roasted Wagu Striploin Barolo
Grilled Polenta, Porcini, Glazed Cipollini
Giacomo Borgogno & Figli, Barolo DOCG, 1995 Piedmont

Chocolate Ganache with Pistachio Namelaka
Cherry Gel, Citrus Isomalt, and Berries
Kopke Fine Ruby Port

Reception Plate - Salmon