Salt & Meadow
Salt & Meadow is a dining experience that unites and balances the bounty of the Chesapeake Bay estuary with the farms of Virginia’s Northern Neck. The waterways here enjoy an abundance of seafood, and a vast array of herbs, vegetables and fruit thrive year-round in the region’s rich soil. Salt & Meadow is about delicious ingredients, careful attention to service, a connection to nature, and respect for our waterfront setting, all with an eye towards a new era of dining that focuses on relaxation and comfort.
Supported by the area’s farms, orchards, ocean waters and tributaries, the menu reflects a modern and innovative interpretation of the culinary traditions of the south. While the local waterways offer us the best farmed oysters on the east coast, blue crab, rockfish, clams and more, the five-acre Tides Inn Farm provides fresh, seasonal ingredients to our kitchen daily, ranging from heirloom vegetables to small-batch honey.
Leading the kitchen is Chef de Cuisine Kyle Perkins, who brings a wealth of experience to the shores of Irvington, having most recently served as Sous Chef at the esteemed Twin Farms in Vermont. While new to the area, he has forged partnerships with local farms, purveyors, and the resort’s Ecologist Will Smiley to actively work to reduce the industry’s carbon footprint on a local level, demonstrating a commitment to environmental stewardship.
This reimagined space, designed by Smith Hanes Studio, is a fresh interpretation on an elevated dining destination and gathering spot for hotel guests and locals in the know. Inspired by the sun dancing across the waters of the Rappahannock River, the color palette of sky blues and soft greens reflects the breathtaking scenery of the region while fabrics and materials evoke the salt marshes, fields, and meadows that characterize the area.
We invite you to discover Salt & Meadow, where the bounty of the Chesapeake Bay estuary unites with the farms of Virginia’s Northern Neck. When you stay for at least two nights mid-week, you’ll receive a complimentary appetizer and bottle of Moët Chandon Champagne to start, then you may indulge on signature dishes from Chef Kyle Perkins, such as Blue Crab & Ricotta Agnolotti and line-caught Black Sea Bass, paired with a local wine or craft cocktail. Finally, retire for the evening in your luxurious waterfront accommodations.
What Our Guests Are Saying
These are sample menus to show our seasonal offerings.
Our Partners
We’re proud to feature products from Steamboat Wharf Oyster Co., Miss Mary Seafood, Asdon Mills, Sam Rust Seafood, Little Bay Seafood, Overholt Beef, Chapel Hill Beef, Locksley Estate Farmstead, Bombolinis Pasta and Dixie Knoll Farm.
Photo Credit: Steamboat Wharf Oysters
