Restaurant Week Special Menus

The Terrace Room - Williamsburg Inn

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Breakfast Menu | $25

Includes coffee, tea, or juice

Appetizers
Benne Seed Biscuit
Whipped sorghum butter

Chai Spiced Pear Almond Parfait
Spiced yogurt, almond crumble, cranberry granola

Entrées
Shakshuka Toast
Fried egg*, feta cheese, olive oil, French baguette, basil pesto, seasonal greens, heirloom tomatoes, radish, mustard vinaigrette

Low Country Benedict
Griddled Virginia ham, poached eggs*, Wolferman’s English muffin, fresh tomato salad, Colonial Garden hollandaise

Sweet Potato Cinnamon Roll Flapjacks
Choice of breakfast meats, lemon ricotta glaze, bourbon pecan butter

Lunch Menu | $29

Appetizer
Soup du Jour

Entrée
Miso Green Goddess Salmon
Avocado green goddess, cherry tomatoes, kale, radish, Cajun-spiced crispy quinoa

Dessert
Vanilla Panna Cotta
Blood orange gelée, coconut cardamom sorbet, toasted coconut crumble, candied orange

Dinner Menu | $55

Appetizers
Shrimp Tempura
Shrimp ketchup, benne seed togarashi

Soup du Jour

Entrées
Bacon-Wrapped Bison Meatloaf
Pommes aligot, balsamic-glazed carrots, pink peppercorn au poivre

Miso Green Goddess Salmon
Avocado green goddess, cherry tomatoes, kale, radish, Cajun-spiced crispy quinoa

Desserts
Vanilla Panna Cotta
Blood orange gelée, coconut cardamom sorbet, toasted coconut crumble, candied orange

Brown Butter Almond Entremet
Spiced pear compote, vanilla bean mousse, white chocolate, lingonberry, almond crun

Sweet Tea & Barley - The Williamsburg Lodge

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Prix Fixe Menu | $50

Starters
Pimento Cheese Deviled Eggs
Crispy Virginia ham

House-Made Sweet Tea & Barley Biscuit
Berry compote, sorghum butter

Entrées
Buttermilk Fried Chicken Thighs
Mashed potatoes, country green beans, pepper gravy

BBQ Brisket Sandwich
Pulled smoked brisket, cherry BBQ sauce, house pickles, crispy onion ring, mac & cheese, pretzel bun
Served with fries and pickle spear

Desserts
Scoop of House Maple Pecan Ice Cream

Banana Pudding Jar
Layered banana pudding, pound cake, Nilla wafers

Christiana Campbell’s Tavern

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Restaurant Week Menu | $49

Lettuces from the Garden
“Dressed with ver jus and the finest Italian oil”
Inspired by Thomas Jefferson’s acclaimed 250 varieties of greens at Monticello

Trout Another Way
“Take a fresh fish and stuff with sweet herbs from the garden. Bake in a hot oven until it is enough. Serve with a good sauce.”
Campbell’s original, Chef Erin Pullman, inspired by The Universal Cook; Or Lady’s Complete Assistant (1773)