L’Auberge Provençale

Whether you are in the mood for a something light, like our jumbo lump crab cake with mango salsa or something hearty, like our Fields of Anthenry strip steak with green peppercorn sauce, we offer the solution.

Executive Chef Alain Borel and his team of chefs create elegant dishes with definite seasonings as in Provence, with a light hand on the sauces; each creation pleases the eye as well as the palate.

Complement your dining experience with a Wine Spectator Award Winning Wine List with excellent wines from our extensive cellar featuring French and American Chateau wines, as well as various appellations throughout the world. As a designated "Green" Inn by the Virginia Department of Environmental Quality, we are striving to support sustainable farming in the area using fresh organic meats, cheese, eggs, and produce. These menus feature many farms from our own backyard. We are constantly foraging for fresh wild products to utilize on our menu, as well as, tending to our own vegetables, herbs, and fruit orchard.

$58 three courses $88 five courses $105 six course tasting menu Wine Pairing $58 per person Service Non Compris

Our Dining Rooms are Open For: Dinner Monday - Saturday: 6:00pm-10:00pm Sunday: 5:00pm-10:00pm Tuesdays: Closed Jacket is requested, Business Casual

Five Course Prix Fixe Menu LES ENTRÉES: CHOICE OF ONE LA SOUPE DU JOUR : Chef’s Creative Soup of the Day Butternut Squash and Flageolet Raviolis with Black Truffles, Local Apples and Toasted Cardamom Steamed Prince Edward Island Mussels with Fennel, Capers, Country Ham in a White Wine Broth House Cured Bresaola with Petite Arugula, Sundried Tomatoes, Capers, Truffle Oil, Shaved Pecorino and Aged Balsamic LA DEUXIEME SUITE: CHOICE OF ONE Salad of Petite Greens and Golden Pea Shoots, Mizuna, Lola Rossa, Black Pepper Tuile And Meyer Lemon Vinaigrette Snake River Farms Waygu Beef Cheeks with Wild Mushrooms, Celery Root Foam and Micro Celery Fiddlehead Fern and Carmelized Onion Tart with Marinated Grilled Vegetables and á Truffle Vinaigrette Sautéed Veal Sweetbreads with, Pearl Onions, House Smoked Bacon, Veal Jus and Bliss 9 Vinegar TROU NORMAND: Mango Tangerine Shooter with a Lemongrass Froth VIANDES ET POISSONS : CHOICE OF ONE Maple Leaf Farms Duck Breast with Farro Wheat, Glazed Vegetables, Blood Orange and Mission Fig Reduction Sauteed Beef Tournedos with Savory Potato Puree and Foie Gras Emulsion Roasted Half Rack of Lamb with Caramelized Garden Fennel and Onions Served on Citrus and Lemon Grass Scented Cauliflower Purée Snake River Farms Pork Belly with Apples, Fennel, Petite Chervil, Potato Gaufrette and Mustard Seed Gastrique Sautéed Early Season Halibut with Melted Leeks, Oregon Black Truffle and Razor Clam Vinaigrette Seared Yellowfin Tuna with Green Curry Coconut Broth, Beluga Lentils and Organic Pea Shoots Fried Hearts of Palm with Chickpea Mousse, Savory Celery Root, Caramelized Brussels Sprouts, Toasted Cashews, Golden Raisins, Ver Jus Reduction and Curry Foam Five Course Menu Includes Amuse Bouche, Dessert and After Dinner Treats