Jefferson at Peaks of Otter Lodge

Jefferson at the Peaks Package

NOTE: Currently unavailable; while we're busy planning, please check out our 2019 details below to get an idea of what to expect in 2020!

Discover one of Virginia's most legendary landscapes, Sharp Top Mountain, with one of the most legendary Virginians - Thomas Jefferson!

September 2020

Through a partnership with the National Park Service and Poplar Forest, guests will join Mr. Jefferson as he provides his unique perspective on the cultural and natural histories that Sharp Top holds. Event begins at 5:00 PM on the lawn with scenic Abbott Lake and Sharp Top Mountain providing the background as guests are welcomed by NPS Ridge District Interpreter Ranger Peter Hamel and his staff. Following the welcome, Mr. Jefferson’s will do his “Chain Presentation.” Then guests will move inside to the Calvin Rice Room and hear from Jack Gary, the Director of Archaeology at Colonial Williamsburg who will speak in more detail about Jefferson’s 1815 hike of the Peaks of Otter to take measurements, his calculations and discovery. Dinner will follow with Mr. Jefferson at 6:30 PM.

A dinner only rate is also available.

Package includes:
  • Room accommodations
  • Jefferson presentation and dinner

Check Rates

Rate is also available by calling (866)387-9905 and mentioning Promo Code JEFFERSON.

Disclaimer: Full pre-payment required at time of booking. 5-day cancellation required to avoid forfeiture of full pre-payment. Unused package components are non-refundable. Room type and rate are subject to availability at time of booking. Taxes and fees are additional and are subject to change without notice. Applicable to new bookings only and cannot be combined with any other promotion, package, or discount. Blackout dates and cancellation policies apply. Offer subject to change and may end at any time without notice.

Dinner Menu


Peanut Soup


Artisan Lettuce Greens Garnished with Heirloom Tomatoes, Hothouse Cucumbers, Radishes, and a Parmesan Crisp, Tarragon Mustard Dressing


Pan Fried Rainbow Trout and Parsnip Carrot Puree with Almond Cream, Fried Round Potatoes


Profiterole (a warm French pastry filled with vanilla bean ice cream, drizzled with chocolate sauce)

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