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A few reservations remain for Easter Sunday, April 8th.
Easter Sunday Brunch Menu:

Easter Sunday Dinner Menu:

Our new winter dessert menu launches TONIGHT! Take your taste buds for a spin with one of these Accomac Creations:

Anise Parfait
fresh raspberries, almond brittle
8.50

Pistachio Macaroon
peanut butter cream, caramel popcorn, butter pecan ice cream
8.75

Pot de Crème
tia maria and white chocolate crème brûlée, lavender biscotti
8.50

Chocolate Pavé
mulled wine granita, toasted marshmallow
8.50

Bananas Foster
flambéed table side in jamaican rum and brown sugar sauce; served over ice cream
9.25

Caramelized Tropical Fruit Kebab
coconut rice pudding, mango sauce
8.25

Accomac’s House-Made Sorbets
with biscotti
8.25

Painter’s Palette
selection of five frozen confections atop a tuille palette
8.50

Last night we held our first Culinary Garden 2012 meeting. Discussions included our plan for an expanded container garden at Accomac Inn as well as plans for Codorun Farms. We are so grateful for the participation & involvement of many of our chefs and servers. It is wonderful to have a staff that is excited to participate in this endeavor and passionate about local, sustainable agriculture.

We have a great plan in place with plantings of potatoes starting as early as March! We’re going to grow melons in a separate patch this year, as they were too invasive for the rest of the garden.

Swiss chard, kale, and beets will go in early April. zucchini and squash will be late April.

In May we will plant tomatoes, green peppers, hot peppers, cucumbers, watermelon and various other sweet melons.

We will begin our butternut and other hard squash plantings in June.

We’re so anxious to see what Chef Ty Paup has in store for us with his fabulous heirloom seeds and will keep you in the loop as soon as he is ready to divulge the heirloom varieties of the intended plantings.

Meanwhile, Chef Ed Dodds will work closely with our “can do man” Larry Moody to build out our new raised garden bed at The Inn. This will be the new home for our edible herbs and flowers!

That’s it for now until it’s tilling time in just a few short weeks. Until then, check out our video from last year’s culinary garden:

Bourbon’s back! Well, it never really went away, but nowadays connoisseurs and rookies alike are using bourbon in new and interesting ways. If you have an affinity for bourbon, consider taking your next getaway trip to the Bourbon Trail in Kentucky where the corn grows like wildflowers and the whiskey, moonshine, and rich bourbons flow like water.

Dating back as far as the early 1770’s, nestled in the backwoods of the Smokey Mountains, early settlers learned how to grow and distill corn to make unaged whiskey and moonshine. Once aged in oak barrels, the whiskey would take on a rich dark color and a smooth palatable flavor known as bourbon.

Today, bourbon’s rich flavor and history are making a strong comeback and Accomac Inn is joining the party. Our resident mixologist and General Manager, Zach Seitz, is no stranger to infusing alcohols with unique flavors. What better libation to experiment with than bourbon? After aging 8, 12, or 20 years, higher end bourbons are accustomed to soaking in spicy or buttery flavors.

Visit Accomac Inn for dinner by a cozy fire and try Zach’s Kumquat Confit. This concoction is comprised of vanilla nut cream tea, Maker’s Mark Bourbon, candied grapefruit zest, candied kumquats, and a splash of grapefruit juice.

Zach’s Kumquat Confit Cocktail at Accomac Inn

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As we enter the colder months our cocktail list is heating up with a warm s’more tini and our popular mulled cider.  We have taken our infused vodka creations to a whole new level with the introduction of our very own bacon infused vodka! Don’t forget, you don’t have to choose just one – our micro cocktail flights are available in combinations of 3 and 4.

We are excited to introduce a new “special night” at Accomac Inn this winter! Invite someone you love to join you on select evenings for our new Firelight Nights. We will be turning down the lights in the Queen Ann Dining Room and letting the glow of the fireplace and candles illuminate the room. Escape the frigid winter air on our first Firelight Night: December 8th.

Spend this Thanksgiving with family and friends enjoying lunch or dinner at the Accomac.

We will have a special menu for Thanksgiving with items such as:

Apple-Butternut Squash Soup
orzo, lump crab, maple cream

Pumpkin Risotto and Shrimp
parmesan, toasted pumpkin seeds; served in “jack be little” pumpkins

Stuffed Local Free Range Antibiotic Free Turkey
served on sausage- pecan- cornbread stuffing accompanied by sweet potato, honey-roasted parsnips, brussel sprouts with chestnuts, creamed onions, gravy, cranberry-orange-jalapeno sauce

Parsnip Mousse
roasted root vegetables, frisée, pomegranate

“Diana’s” Pumpkin Pie
sand tart, ginger ice cream

View the entire menu here.

Make a reservation here.

Although Halloween has passed and we are now thinking Thanksgiving and Holiday Season, we wanted to share this quick Ghost Dinner video re-cap.

International Museum of Spirits’ Jonathan Williams led us through a paranormal evening and many of the groups experienced paranormal activity during the breakout sessions. Enjoy the re-cap!