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May 12, 2009

Williamsburg Lodge serves delectable regional favorites from sunup to sundown

The Williamsburg Lodge invites hotel guests and community residents to dine in the comfortable ambiance of the Lodge Restaurant or Lobby Lounge from breakfast through dinner seven days a week.

The traditional Sunday brunch has returned to the Williamsburg Lodge. Now served from 10:30 a.m. until 2 p.m., the buffet brunch is $21.95 per person, plus tax and gratuity. Children six – 12, $10; and children under five are free. The Lodge’s executive chef Rhys Lewis and his culinary team have created a delectable buffet that includes eggs Benedict, salmon, shrimp, salads, omelets, pork, roast turkey, roast sirloin of beef, artisan cheeses and a tantalizing array of desserts.

The Lodge Restaurant dinner menu is an ode to the bounty of Virginia with starters of buttermilk fried Pepper Creek oysters and she crab soup followed by salads from Virginia gardens. Entrees include fish from the waters of Virginia and the Chesapeake Bay and chicken, beef and pork from Virginia growers. Sommelier Charles Birr has created a selection of just the right wines from Virginia and across the country to accompany any meal. Dinner is served Tuesday through Sunday. Entrees are priced from $19 to $32.

Friday nights from 5 – 9 p.m., the Lodge offers its popular seafood buffet, with only the freshest of seafood from the region prepared to perfection and accompanied by vegetable medley, squash pilaf organic green salads, pastas and polentas. The seafood buffet is $29 plus tax and gratuity. Children six – 12, $14; and children under five are free.

For those who prefer lighter fare, dessert, cocktails or after-dinner drinks and conversation, the Lodge Lobby Lounge offers a selection of salads, soups, veggie frittata, crabcake sandwich, hamburger, flatbread pizza, desserts, and beer, wine, favorite cocktails or special drinks such as a “Give Me Liberty” cocktail. The Lobby Lounge is open from 4 p.m. daily.

Breakfast is served in the Lodge restaurant from 7 – 10:30 a.m. daily and includes favorites such as the Colonial Parkway Breakfast of buttermilk pancakes layered with cinnamon apples, bananas and strawberries, Surry County bacon or sausage and maple syrup. Guests may also choose a Continental breakfast or full buffet, juices, smoothies, tea, latte, eggs, yogurt, cereal and fresh fruits.

Lunch is served Monday through Saturday from 12 – 2:30 p.m. and includes selections such as freshly made soups, artisan cheeses, the Lodge Angus burger, Virginia ham, classic Caesar salad and tempting desserts such as colonial rum cream pie.

Dining reservations can be made by calling 1-800 HISTORY or 757-229-2141.

Established in 1926, the Colonial Williamsburg Foundation is the not-for-profit educational institution that preserves and operates the restored 18th-century Revolutionary capital of Virginia as the nation’s largest living history museum. The Colonial Williamsburg Company, a subsidiary of the Foundation, operates a Resort Collection with more than 1,000 guest rooms among five hotels including the landmark Williamsburg Inn, four historic dining taverns and six restaurants, and 66,000 square feet of conference space centered at the Williamsburg Lodge, as well as a new 20,000-square-foot spa, and the Golden Horseshoe golf courses. Each purchase of Colonial Williamsburg products and services supports the Foundation’s preservation, research, and educational programs.

Williamsburg is located in Virginia’s Tidewater region, 20 minutes from Newport News, within an hour’s drive of Richmond and Norfolk, and 150 miles south of Washington, D.C., off Interstate 64. For more information about Colonial Williamsburg, call 1-800-HISTORY or visit Colonial Williamsburg’s Web site at www.colonialwilliamsburgresort.com or www.colonialwilliamsburgresort.com/golf.

Media Contact:
Barbara Brown
(757) 220-7121



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