Maple Hall Inn Lexington Virginia Inns

3111 N Lee Hwy, Lexington, VA 24450

Take Exit 195 from I-81

 

Call Maple Hall 540-463-6693

 

Toll Free 855-463-6693

 

Welcome to the Nineteenth Century Lexington Virginia Inn!

 

Maple Hall Inn, a premier Lexington and Shenandoah Valley dining and lodging destination, is ideally located at Exit 195 on Interstate 81 just five miles north of historic Lexington, Virginia.

 

Maple Hall Inn offers historically gracious accommodations and genuine Southern Hospitality. We welcome dinner and overnight guests to our restored 19th century inn with authentic antebellum period furnishings in all 20 rooms and suites. Most of our rooms have working gas fireplaces. A full, gourmet country breakfast is served every morning.

 

Our Restaurant 1850 menu showcases the bounty of the Shenandoah Valley, following seasonal farm to table specials with an antebellum flare—not too fancy, but with a promise of superior harvest flavors, technique and elegant presentation created by Executive Chef Collin Donnelly, the 2012 Best Small Town Chef (Cooking Light Magazine).

 

 

Accomodations

Welcome to Lexington Virginia in the Nineteenth Century at Maple Hall where you will find historically gracious accommodations and genuine Southern Hospitality. Our guest stay in 20 rooms and suites in three period furnished homes on the property. Most of our rooms have working gas fireplaces. A full, gourmet country breakfast is served every morning.

 

The 1850 Mansion’s ground level has three guest rooms, two dining rooms, two half baths, and the garden room. The second floor offers five guest rooms, and the third floor offers another four guest rooms.

 

The 1824 Guest House ground level suite is perfect for an extended stay and features one queen bedroom, full bath, living room, kitchen, laundry, and porch. The second level of the Guest House has two additional guest rooms.

 

The 1990 Pond House is a period re-creation complementing the brick and detail of the 1824 Guest House. It features two guest suites on the first level and two large guest rooms with a common living room on the second level. The upper level has two guest suites. Each floor has a balcony overlooking the pond and the surrounding countryside

 

Events

 

Maple Hall Inn is the perfect setting for elegant weddings, college and family reunions, club and business conferences (4–40), and special parties. Please inquire about our special discount group rates for rooms, dining, and more. Please call Don Fredenburg, Innkeeper, at 540-463-6693.

 

Explore Lexington VA and Rockbridge County

 

 

 

 

 

 

About

 

Maple Hall, a premier inn of all the Lexington Virginia Inns is a Lexington, Virginia Historic Landmark  Inn listed on the National Register of Historic Places. The Greek Revival mansion was built in 1850 by John B. Gibson and named Maple Hill Plantation. The VMI Corps of Cadets marched through the plantation enroute to the epic Civil War Battle of New Market in May 1864. The Guest House, built in 1824, is the oldest residence on the property. 

 

Maple Hall Inn was restored to a historic inn in the mid-1980s and the Pond House constructed in 1990. This Lexington Va inn has operated continually until December of 2012 when the owner passed away. The new owner, Philip Clayton, a Rockbridge County native was raised at Hickory Hill Plantation and the Macky’s Tavern, a 1750 Inn and stagecoach stop in the foothills of House Mountain. He acquired Maple Hall in April, 2014, becoming the third VMI Alumnus to own Maple Hall since its restoration in the 1980s. Philip’s mother, Catherine Clayton, worked as an innkeeper at Maple Hall with the past manager, Don Fredenburg. Philip’s sister, Louisa, was married in the gardens. The Inn reopened in July, 2014.

 

 

 

Dining

 

Restaurant 1850 at Maple Hall in Lexington VA offers one of the finest dining experiences in the south. Executive Chef Collin Donnelly was named the 2012 Best Small Town Chef (in America) by Cooking Light Magazine.

 

The menu showcases the down-to-earth bounty of the Shenandoah Valley, following seasonal farm to table specials with an antebellum flare—not too fancy, but a promise superior harvest flavors, technique and elegant presentation.

 

To make reservations please call: 540-463-6693

 

Cuisine

 

Hearth & Harvest

 

Our goal is to showcase the spirit and gifts of the Shenandoah Valley by using as many farmers, ranchers, and purveyors of local products as we can find. We smoke trout from our pond, use local pork to create an in-house charcuterie program, source local fruits for our in-house pastry program, and bask in the glory of fresh seasonal valley produce. 

 

At Restaurant 1850 we extend the season by canning, jellying, and otherwise preserving as much as we can. We also have a working fireplace in one of the dining rooms and will be exploring the time honored techniques of true hearth cooking. Flowers and herbs will be harvested from our kitchen garden.

 

The wine cellar at Restaurant 1850 features the best of Virginia Wines for perfect pairing with our menu.

 

The dining room is open to the public for dinner, Tuesday through Saturday evenings. We seat 56 guests so reservations are encouraged. 

 

Guests staying at Maple Hall are served a homemade Shenandoah Valley breakfast table daily.

 

 

Chef

Executive Chef Collin Donnelly cut his culinary teeth and immediately fell in love with the restaurant business at the age of 16. He served four years in the United States Marine Corps and then headed to the prestigious New England Culinary Institute in Vermont.  

 

Donnelly has worked as a chef and pastry chef in Massachusetts, Oregon, Washington State, Alabama, Tennessee, and Virginia. He was the executive chef for five years at the upscale eatery, The Yellowhammer Restaurant in Historic Downtown Waverly, Alabama. He also worked at the award winning Blackberry Farm in Walland, Tennessee. 

 

Collin was the executive chef at The Red Hen in Lexington, Virginia, where he utilized the finest local and seasonal products available. In 2012 Collin was awarded Cooking Light’s Trailblazing Chef Award for best Small Town Chef. Most recently Collin brought his talents to  the Acre in Auburn, Alabama, where his focus was creating artisanal charcuterie, salamis, and other fine meat products.

 

Chef Donnelly’s Professional Achievements include praise from:

 

  • Virginia Living Magazine: “Best Restaurant,” Shenandoah Valley, 2013
  • Virginia Living Magazine: “Top 3 Dessert Menu,” Shenandoah Valley 2013
  • Cooking Light Magazine “Trailblazing Chef Award” 2012 Best Small Town Chef Award
  • Virginia Living Magazine: “Top 3 Locavore Restaurant,” “Top 3 Fusion Restaurant” Shenandoah Valley, 2012
  • Trip Advisor “Award of Excellence,” 2012 & 2013 “Rated #1 Restaurant” in Lexington, Virginia from 2010 to present
  • Added to “Lonely Planet Guide 2012” as a destination restaurant
  • Featured in Edible Blue Ridge Magazine for our in-house charcuterie program
  • Featured in Edible Blue Ridge Magazine for our signature chef created cocktails
  • Southern Living Magazine: Destination Restaurant- Blue Ridge Parkway
  • Washington Post: Dining Point of Interest-Blue Ridge Parkway
  • Included in “Top 100 Things to Eat in Alabama before You Die” for his signature ice creams