Dining at Colonial Williamsburg's The Regency Room

Colonial Williamsburg in Williamsburg, Virginia
Part 3

by Anthony Scaggs

Tableside service is another feature of the professional level of entertainment. The Classic Caesar salad, an art form, is performed in front of your very own eyes without any mystery. Each ingredient is perfectly fresh and celebrated. The dressing is made just for the diner from the fresh garlic, anchovies (if desired), golden lemons, virgin olive oil and other ingredients. The tossing of Romaine with freshly shaved, aged Parmesan and cracked black pepper and croutons becomes a juggling act as each leaf becomes coated. How could there possibly be anything amiss in the world when one of these salads is being created?

Wonderful combination are created such as open-faced ravioli with crayfish and truffles with a roasted sweet-corn broth or duck confit tucked gently in an al dente pillow of pasta swimming on a rich reduction of tomato. Individual components are well known to lovers of haute cuisine, but the delivery and taste combinations are intended to excite, delight, while being anchored with familial recognition. The culinary knowledge of classic preparation is there, but the delivery and conception is on the forefront of culinary creations. But not to worry, it is always in good taste and always tastes good.

Intermezzo’s at the Inn can also be surprises. This night it was a cosmopolitan with melon balls the size of large pearls.

The entrees are consistently the finest quality “center of the plate” meats, seafood, and chicken. Granted these are the showstoppers, but the innovative pairings and presentations elevate the Regency cuisine to the totally regal level. Examples are the oven-roasted prime veal chop with vegetable ratatouille, olive whipped potatoes with a tangy lemon-thyme jus or the citrus-glazed breast of duckling with pan-flashed greens, hominy-polenta cake and caramelized orange shallot jus. Another tempting choice is poached lobster and baby clams with gnocchetti pasta with shitake mushrooms and salsify with a saffron-lobster nage.

As anticipated, the desserts are of the same perfection as other items. One favorite is the lemon soufflé with vanilla cream sauce and fresh strawberries. Many European style pastries, such as the Queen’s Cake, are made daily in Colonial Williamsburg’s pastry shop.

Click on selected photos for expanded view.

CONTACTS:

The Williamsburg Inn
136 East Francis Street
Williamsburg, VA 23185
Reservations are highly recommended.
1-800-TAVERNS or (757) 229-2141
www.colonialwilliamsburg.org

Open daily. For dinner gentlemen should be attired in a coat and tie;
a coat but no tie is required for the Sunday brunch. There is live music
every evening with dancing featured on Friday and Saturday nights.

Images copryrighted CGA