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100th Anniversary of Mother’s Day

Friday, May 2nd, 2014
Al Fresco Dining Provence Style

Al Fresco Dining Provence Style

 

This year is the 100th anniversary of Mother’s Day and we think that calls for a special celebration. Executive Chef Joseph Watters has created a fabulous Mother’s Day Dinner Menu which we will serve all afternoon starting from 12:00pm until 7:00 pm. We also have a gift for each mom, a piece of Provence, a French lavender plant, for them to take home and enjoy all summer long.

The Virginia State Arboretum, just minutes from L’Auberge Provencale, in the beautiful Shenandoah Valley, hosts their annual plant sale that day. Local nurseries, farms and conservation groups will have their wares on display and for sale. Local craftsman are also on hand with great creations for the garden and home. This is a great way to shop for the coming season, enjoy the beautiful landscape of the Arboretum and stop by La Table Provencale for a fabulous dinner featuring the best of the season and our garden here at the inn, L’Auberge Provencale.

Our flower gardens and vegetable gardens are in full bloom. If the weather is beautiful we will serve al fresco on the terrace as well. We are booking up fast, so give us a call now to secure your table for this fabulous feast.
FOR RESERVATIONS: 1-540-837-1375.

Villa La Campagnette

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

South African Wine Dinner at La Table Provencale

Wednesday, February 26th, 2014

La Table Provencale restaurant at L’Auberge Provencale, had another great wine dinner this past Sunday, February 23rd, in the beautiful Shenandoah Valley in the heart of Virginia wine country, featuring the wines of South Africa.  On hand for the afternoon was Nicola  from Mullineux Vineyards, who  graciously showed  and explained the pairings of the wines of Keermont and Kloof Street, from Swartland.  Also, we enjoyed Riebeek Vineyard wines with Morne representing his great wines, also from Swartland and the western Cape.

Chef Joseph pulled out the stops with his South African menu, featuring ostrich, wild boar, scallop ceviche and a fabulous apricot souflee and Koek Sisters  paired with Mullineux Vineyard’s, very rare, Straw Wine.

Virginia wine country events

From left to right, Morne from Riebeek, Craig, from Jip Jip Rocks, Ben, from Thorn Clarke, Nicola from Mullineux and Celeste from La Table Provencale

Joining our group were two new friends from Australia, Ben from Thorne Clarke Vineyards and Craig from Jip Jip Rocks.  We made plans for an Australian themed dinner this same time next year, so you might want to mark your calendars now for this great Virginia wine country event at our restaurant La Table Provencale.

Shenandoah Valley : Beer, Bourbon & BBQ

Friday, August 23rd, 2013
Shenandoah Valley dining

Savor the fall with the aroma of smokey barbecue

Beer, Bourbon & Barbecue Event

Book Quickly, just a few seats left!

Sunday September 15th – “From Maine to the Carolinas”- Seafood & Barbecue 1-5 pm

 

When our chef’s think of summer, they think of beaches, beer and barbecue.  This afternoon event will feature the best from the sea, roasted whole pig, grilled barbecue and fresh from the garden vegetables and herbs.  

We will feature craft beers & bourbon From Virginia and beyond, and of course wine for our tasting event.  

This will be an alfresco event, casual in style, and country in spirit.  Chefs Scott and Garrett will be on hand at the grills and our Sommelier Christian will lead you through the tastings of beer and bourbon.  Another fun, frolic of an afternoon. Ladies this is a great afternoon to bring that special man in your life! Meet and Greet at 12:30, picnic style dinner to follow.

Here is a sneak peek at the menu to get your taste buds excited!!

  • MEET AND GREET:
  • HOUSE CURED COUNTRY HAM AND BISCUITS

 

  • MENU:
  • NORTH CAROLINA PULLED PORK BARBECUE

 

  • COLE SLAW

 

  • SMOKED PORK AND BEANS

 

  • BRAISED COLLARD GREENS WITH BOILED PEANUTS
  • CHOW CHOW

 

  • CORN ON THE COB SWIMMING IN BUTTER

 

  • MAINE SEAFOOD BAKE:
  • STEAMED CLAMS, MUSSELS, CAROLINA SHRIMP, WHITE FISH- COD-MONK
  • WITH ONIONS, CARROTS, POTATOES, CORN, CAULIFLOWER

 

  • DESSERTS:
  • MAPLE PECAN PIE
  • APPLE CRISP
  • CHOCOLATE BANANA PUDDING, VANILLA WAFERS  

 

  • Call 1-540-837-1375 for reservations.  A popular afternoon, so please book early. There are just a few seats left.
  • $89 Per Person ( plus tax and gratuity) 

 

Summer at La Table Provencale

Tuesday, July 23rd, 2013

Northern Virginia restaurant

Isn’t this the best time of year?  Fresh garden vegetables are being harvested daily from our bountiful garden.  I love the warm tomatoes, ripened by the hot summer sun, picked at 4:00 and served at 6:00.  The chef’s love this time of year when they have the freshest and best of the season to create tasty, scrumptious dishes, right from our gardens and from local farms in our Virginia farm to table restaurant La Table Provencale here at the inn.

Dining on the terrace has also been a favorite for our guests with the  breeze of the evening gently blowing.  It is a great time of the year to dine Al Fresco or in our Sun Room.

The restaurant La Table Provencale has just won the Best of the Award of Excellence for our extensive wine list for 2013. Peruse our over 1,000 choices on the wine list and find something cool and crisp for  to go with the lighter fare of summer.

The orchard is providing us with lots of fruits, peaches, apricots, cherries, plums and the apples are ripening on the trees. Chef Scott, and Chef Barbara are have a new dessert, The Peach Explosion.  Peach Crisp, Peach Pecan Ice Cream, Vanilla Panna Cotta, Peach Basil Compote, Grilled Peach with Raspberry Cream.   Yummy seasonal tastes and textures.  And Pears are on their way!

 

farm to table restaurant in Virginia

Shenandoah Valley :: Spring Has Arrived in Provence

Friday, May 24th, 2013

 

Shenandoah Valley farm to table

Jessica our new gardener, planting our crops here at the inn with the cows watching over

The inn gardens in Shenandoah Valley are in full swing here at L’Auberge Provencale.  We are harvesting all our fresh herbs, lettuce, radishes, sorrel, chives and garlic from the garden already.  I can almost taste the fresh tomatoes that will be here soon.

Some bunnies have taken an interest in the garden as well.  I know they are everyone’s furry friends, but in this case they can be just a little pesky.  It is a good thing they are so very cute.

The orchard has been trimmed this year by a local orchard expert and the trees have not been hit by a frost.  It looks like it will be a good year for peaches, plums, pears, apples, cherries, apricots, nectarines and even paw paws.  The trees are loaded with fruit and are going to produce a mighty harvest this year.  We will keep Barbara busy making her famous jams, jellies, chutneys and infused oils and vinegar.

We are also getting fresh morels, fiddle head ferns and local asparagus.  This time of year is the favorite of our chefs with the freshest and best available.  Chef Scott and Chef Garrett are making tasty morsels for our Spring menu and for our customers this is the best time of year to visit and dine with us at our farm to table restaurant La Table Provencale at our Shenandoah Valley Inn.

Shenandoah Valley farm

Baby sheep grazing in the lush grass of our neighbors farm by the Villa La Campagnette

Apple Blossom Time in the Orchard

Apple Blossom Time in the Orchard

A Shenandoah Valley Thanksgiving

Friday, November 9th, 2012

The Shenandoah Valley local farming community has been busy this year preparing for an authentic Shenandoah Valley Thanksgiving. We can procure so much of our harvest dinner from Farm to Table. Fields of Athenry is supplying us with some super White Turkey (the breed) this year which we will be brine and roast with our special blend of herbs and seasonings from the fields and garden. In a playful way we are de-constructing the usual sides and finding fun and whimsical ways to showcase some traditional dishes.

Shenandoah Valley Thanksgiving

Smoked Hickory Syrup Foie Gras

Hickory Syrup, harvested from local hickory trees will be featured on this year menu. We have been loving it for its nutty smokey flavors. The process unlike maple syrup which is tapped, is made by smoking hickory bark and harvesting the syrup. It is just fabulous! Wild boar, sweet potato confit, Pumpkin butter, with fresh foraged Juniper Jus, mushroom bread pudding and funyun powder and smoked hickory syrup foie gras make this a truly mouth watering feast. Arrive early to the Shenandoah Valley and take a crisp walk at the Virginia State Arboretum before or after dinner, just minutes from our Northern Virginia Bed & Breakfast.

Call early for reservations: 1-540-837-1375. We will be serving from 12:00-7:00 pm.

We all should take a few minutes to be thankful for all the blessings of the year. Here at L’Auberge Provencale we also will be sending our prayers to our fellowman in New York and New Jersey who are still facing so many challenges.

 

Treat Mom to the Best of the Shenandoah Valley at our Virginia Wine Country Inn

Saturday, May 5th, 2012

Come out to our romantic Virginia restaurant to celebrate the one who means the most…your MOM! We will be serving brunch and dinner on Sunday, May 13th at our Virginia Wine Country bed and breakfast inn.

Brunch will be served from 11:30-2:30; Dinner 2:30-8:00 pm. The Mother’s Day Menu will feature local produce, local procured meats and seasonal ingredients. What a time of year to feast on Fresh foraged greens, Morels, Asparagus, Rhubarb, French radishes, and great greens and herbs from our own gardens and farms of the Shenandoah Valley. And don’t forget our secret house-made Bloody Mary Mix served with Peppered Vodka or perhaps a Provence Royal…Rose Petal Champagne.  For Dad, we have a great selection of microbrewery beers and 98 Scotches and Bourbons.

You may want to stop by Blandy Farm, the State Arboretum, for the Mother’s Day Plant Sale and Garden Fair. The weather is supposed to be beautiful on Sunday and a stroll through the Arboretum and perhaps purchasing an indigenous plant from our great state of Virginia makes the day complete.

Give us a call and we will be happy to secure your reservation! We will have Al Fresco dining available that day, weather permitting. Experience a day in France just minutes away. If the kids aren’t in town we still have a few rooms left. Why not rekindle the romance and enjoy at getaway with the love of your family life at our Virginia Wine Country inn!Mother's Day Ideas at our romantic Virginia restaurant

Enjoy a romantic evening of love this Valentine’s Day!

Wednesday, January 25th, 2012

 

Come for a Lover’s Valentine’s Day Dinner

Tuesday Feb. 14th 2012

Come Stay at our Virginia Inn For a Romantic Evening of Love

Romantic Virginia B&B

 

Bring your Sweetheart, We’ll do the Rest.

A Rose for each Valentine Couple & a box of Gourmet Housemade Truffles…

 

Valentine's Day Dinner at our Virginia B&B An elegant, romantic setting…

An intimate Dinner for Two…

An evening to remember…

What better way to say “I Love You”

Dinner seating from 6pm – 9pm

3 Course Prefixe $64.00 / person

5 Course Prefixe $88.00/ person

A Lover’s Dinner for 2 $195.00

5 NIGHTS of ROMANCE

Stay at least one night from Feb 10th thru Feb 14th

Choose any available room or suite at our romantic Virginia B&B and

Receive Complimentary ~French Restaurant in Northern Virginia

  • Flameless Candles
  • Silk Rose Petals
  • Chocolate Covered Strawberries
  • A Bottle of Champagne
All in your room when you return from dining at our romantic French restaurant in Northern Virginia!
(A $138.00 Value) FREE

VALENTINE’S DAY MENU

WINE SPECIALS

RED
ST ESTEPHE, CHATEAU MEYNEY, 1998
145.00
WHITE
CHARDONNAY, RED SHOULDER RANCH,
SHAFER, NAPA, 2003
89.00

ARTISAN CHEESE

Housemade Pear and Raisin Chutney Tapenade,
Balsamic Reduction & Crostinis
3 Pieces 16.00
5 Pieces 24.00
IRISH DUBLINER
Sharp with Notes of Hay, Light Creaminess, Sweet Finish
FOURME D’A MBERT
Cow’s Milk, Creamy, Butter, Smooth Texture and Full Taste
BRILLAT  SAVARIN AFFINÉ
Soft Ripened, Cow Milk, Luscious, Crusty, Faintly Sour
LE BEFFROI MIMOLETTE FRANÇAISE
Hard Cow’s Milk, Hazelnut Flavors, Intensely Fruity
PETIT BASQUE
Medium-Firm with a Pungent Smell and a
Mild Flavored Sheep’s Milk

LOVERS MENU FOR 2

FIRST COURSE
NANTUCKET OYSTERS
Champagne Vinegar, Tomato-Horseradish, Ginger-Sriracha
SECOND COURSE
MAINE DIVER SCALLOPS
Braised Endive, Kumquat Confit, Sage
THIRD COURSE
HUDSON VALLEY DUCK CONSUMME
Duck Confit Ravioli, Slow Cooked Egg, Leeks
FOURTH COURSE
CARNAROLI RICE RISOTTO
Wild Foraged Mushrooms, Shaved Black Truffle
FIFTH COURSE
SNAKE RIVER WAGYU BEEF CULOTTE
Hudson Valley Foie Gras, Cabernet Reduction
DESSERT
PASSIONFRUIT BRULEE
195 Per Couple
Wine Pairing Additional 62 per Person
Service Non Compris
Six Course Tasting Menu and Three Course Menu
In Same Party Is Not Recommended

LES ENTRÉES

Three or Five Course Menu : Please Choose One
SLOW COOKED VEAL CHEEKS
Farro Risotto, Parmesan & Local Squash
RABBIT TERRINE
Pickled Shallots, Turnips, Wisteria Greens,
Glazed Kohlrabi, Cider Mustard Dressing
CREAM OF THREE ONION SOUP
Beer Cippolinis, Roast Gruyere Tuile,
House Cured Crispy Pork, Garlic Brioche Croutons
MIXED GREENS & ROQUETTE SALAD
Shaved & Marinated Vegetables, Aged Blue Cheese, Honey~Truffle Vinaigrette

LA DEUXIEME SUITE

Five Course Menu : Please Choose One
BEET SALAD
Yuzu Gelée, Bacon, Pistachio, Goat Cheese
HOUSE~MADE CRAB RAVIOLI
Pumpkin Purée, Red Onion Marmelade, Sauce Américaine
FOIE GRAS TERRINE
Quince, Almond, Candied Lemon

TROU NORMAND

Five Course Menu
PEAR COMPOTE, PEAR SORBET, BITTER LEMON SODA

VIANDES  ET POISSONS

Three or Five Course Menu : Please Choose One
DAY BOAT RED GROUPER
Cauliflower, Wild Mushrooms, Capers,
Brown Butter Emulsion
ROASTED SQUAB
Coffee Scented Macomber Turnip,
Glazed Chestnuts, Brussel Sprouts
BLACK BARLEY
Wild Foraged Mushrooms, Vegetables,
Truffle Vinaigrette
KUROBUTA PORK BELLY
Lentils, Glazed Salsify, Celery Root,
Pomegranate, Royal Trumpets
PAN~SEARED TILE FISH
Black Trumpet Mushrooms, Roasted
Spaghetti Squash, Red Wine Shellfish Sauce
WAGYU BEEF CULOTTE
Mustard Greens, Pistachio Butter,
Beer Braised Onions
Three Course Menu (Includes Amuse Bouche and Dessert, After Dinner Treat) 64 per Person
Five Course Menu (Includes Amuse Bouche, Intermezzo, Dessert, and After Dinner Treat) 88 per Person
~ Service Non Compris

 

 

Great List of New Desserts at L’Auberge Provencale

Monday, January 9th, 2012

French Restaurant in Virginia

 

 

 

 

 

 

 

 

We are currently featuring a great list of new desserts at L’Auberge Provencale. We’ve introduced some sweet-tooth and taste-bud-pleasing winners on the Dessert Menu at our French Restaurant in Northern Virginia!

Filo Cinnamon Apple Crisp Appletini Sorbet

Dried Apple Chips, Chateau Hallet Sauterne Sauce, Maple Cream

Flight of Sorbets

Strawberry, Pineapple, Kiwi, Cornucopia Tuile

Warm Clementine Maltaise

Spanish Clementines Grand Marnier Sabayon

Best Restaurant in Virginia

 

 

 

 

 

 

 

 

Chocolate French Connection

Hazelnut Mousse, Chocolate Bête Noir, Mocha Sorbet,

Chambord Pot au Crème, Grand Marnier Ganache

Trio of Banana

Banana Bread Pudding with Armagnac Anglaise,

Banana Foster on Vanilla Cheese-cake,

Banana Cream Tart

Best Restaurant in Virginia

 

 

 

 

 

 

 

 

We hope to see you soon at our Romantic Virginia B&B!

Our First Living Social Cooking Class a Success!

Friday, December 23rd, 2011

Shenandoah Valley Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The first Living Social Cooking Class at our Shenandoah Valley Bed and Breakfast was held Wednesday Dec 21.

The participants’ summary of the hands-on experience was “Perfect”, “Fabulous”, “What Fun”…

They enjoyed working hard at preparing:

-Roasted Squab

-Coffee Scented Macomber Turnips

-Glazed Chestnuts

-Brussel Sprouts

To the left you can see Chef Jacob Jananski tasting the fare prepared by guests at our Shenandoah Valley Restaurant.

 

RESERVATIONS