Rockefeller Room | Colonial Williamsburg Resorts (2024)

Before we begin

We may be limited in our ability to modify our menu, especially for severe allium and dairy allergies. However, with advance notice, we will be happy to accommodate any allergy with customized menu adjustments. For the three-course option, please choose a premier course and two other courses of your choosing. For the five courses, please choose an item from each section.

Choose From The Menu

Three Course Menu: 105
Five Course Menu: 132
Wine Pairing: 42/62

The Rockefeller Room Chefs prepared indicated items as undercooked or raw per the guest's request. Consuming raw or undercooked oysters, scallops, beef, lamb, halibut, eggs, or duck may lead to foodborne illness especially if you have certain medical conditions.

• Oysters Abby*

  See Also

  Restoration Bar | Colonial Williamsburg Resorts

  Roasted Laughing King Oysters | Charred Lemon Sabayon

  Jadix Picpoul de Pinet, Languedoc-Roussillion, France

• Charred Octopus

  Chorizo | Hummus | Cilantro | Lemon Aioli

  Bodegas Mureda, Tempranillo, La Mancha, Spain

• Carolina Gold Rice Congee

  Poached Quail Egg | Crunchy Chile Peanuts | Scallion
  Collard Green Kimchi | Crispy Shallots
  

  Sho Chiku Bai Junmai Sake, Berkeley, California

• Crispy Joyce Farm’s Chicken

  Emmental and Chive “Waffle” | Green Tomato Piccalilli
  Fermented Blueberry | Bourbon-Pecan Glaze

  Barboursville Vineyards Nascent, Virginia

• Crispy Deviled Duck Egg

  Pimento Cheese | VA Ham | Cherry Pepper
  Smoked Parsnip| Farmer’s Greens | Dill Pickle Vinaigrette

  Teruzzi & Puthod “Isola Bianca”, Vernaccia D.O.C.G., Tuscany, Italy

• Pan Roasted Scallop*

  Corn Pudding | Farmer’s Beans | Season’s Squash
  Veget8 Vinaigrette

  Textbook Sauvignon Blanc, Napa Valley, California

• Wild Boar Bacon

  Sorghum | Sweet Chiles | Green Banana | Pineapple

  Joseph Drouhin “Bourgogne”, Burgundy France

• Crispy Maitake Mushroom

  Coconut | Peas | Ginger | Pearl Onions | Rice Cracker

  Acrobat Winery, Pinot Gris, Oregon

• The Rockefeller

  Braised Beef Short Rib | Pommes Puree Cipollini Onion
  Foraged Mushroom Asparagus
  Cabernet Franc Reduction | Sauce Au Poivre

  The Prisoner “Unshackled”, Red Blend, Napa Valley, California

• Supplements

  12oz Bone-in Beef Filet* 48
  Hassell Cattle Company’s Wagyu Ribeye* 64
  Broiled Lobster Tail 35

• Black Cocoa Crusted Elysian Fields Lamb*

  Lamb Marmalade | New Potatoes | Yellow Oyster Mushroom | Pickled Strawberries Baby Beets | Hazelnuts

  TerraNoble, Grand Reserva Carmenerre, Maule Valley, Chile

• Alaskan Halibut Véronique*

  Zucchini and Yellow Squash | Baby Bok Choy
  Green Apple | Charred Leeks | Muscat Beurre Blanc

  DAOU “Bodyguard” Chardonnay, Paso Robles, California

• Pan Roasted Orvia Duck Breast*

  Crispy Fondant Potatoes | English Peas
  Carrot | Orange | Huckleberry | Rhubarb

  Banshee Pinot Noir, Sonoma County, California

• Beet and Spinach Agnolotti

  Cashew “Parmesan” Filling | Butternut Squash
  Smoked Golden Beets | Arugula Pesto

  Zenato Luguna, San Benedetto, Veneto, Italy

• Abby’s Confections

  Lemon Cake
  American Heritage Crémeux
  Honey-Banana Crème Brûlée

  Marenco “Strev” Moscato d’ Asti, D.O.C.G., Piemonte, Italy

• Hazelnut Ice-Cream Torte

  Dark Chocolate Fudge | Strawberry
  Vanilla Bean Chantilly

  Taylor Fladgate, 10 yr Old Tawny Port, Portugal

• Fine Cheeses

  Brillat Savarin | Manchego with Rosemary
  Shropshire Blue Cheese
  Honeycomb | Fig Jam | Seasonal Fruit Marcona Almond
  Benne Seed Lavash

  Four Virtues, Bourbon Barrel Zinfandel, Lodi, California

Reserved for Children 10 & Under.

**The Rockefeller Room Chefs prepared indicated items as undercooked or raw per the guest request. Consuming raw or undercooked beef or fish may lead to foodborne illness, especially if you have certain medical conditions.

• Fruit Salad

  Seasonal Yogurt

• Baby Gem Salad

  Tomato, Cucumber, Pecorino, Croutons, Ranch Dressing

• Buttered Pappardelle Pasta

  29

  Cracked Black Pepper, Grana Padano

• Pan Roasted Joyce Farms Chicken Breast

  34

  Mashed Potatoes, Seasonal Vegetables

• Seared Alaskan Halibut*

  42

  Marble Potatoes, Asparagus, Lemon Buter Sauce

• Petite Filet Mignon*

  48

  Mashed Potatoes, Seasonal Vegetables, Au Poivre

• Petite Banana Split

  Vanilla and Chocolate Ice Cream, Maraschino Cherries, Vanilla Cream
  Dark Chocolate Granola, Caramel Sauce

• Smore’s Cupcake

  Chocolate Cupcake, Toasted Marshmallow, Graham Cracker Crumble

Join us at the 2nd Annual Barboursville Vineyards Wine Dinner.

Featuring Barboursville Winery's Jason Tesauro.

• Aperitivo

  Castelvetrano Olive Tapenade
  Crispy Anchovies, Macrona Almonds
  Sage and Benne Seed Crackers

  Brut Cuvee 1814

• Antipasti

  Heirloom Tomato Bruschette,
  Burrata, Basil Pesto, Crispy Prosciutto
  Signoria Gonzaga Aged Balsamic

  Fiano Reserve 2021

• Primi

  Fennel & Mascarpone Lobster Risotto
  Asparagus, Lobster Nage, Chervil

  Nascent 2019

• Secondi & Contorni

  Roased Elysian Fields Lamb
  Roasted Corn & Goat Cheese Polenta, Lamb Jus

  Broccolini, Parmesan, Lemon, Pine Nuts

  Octagon 2020

• Insalata d' Arance

  Blood Orange, Mandarin Oranges
  Shaved Fennel, Capers, Mint
  Pink Peppercorns, Oregano.

  Allegriante Rose 2022

• Formaggi e Frutta

  Bocxarr Rocket's Ribiola
  Champagne Grapes, Strawberries

  Nebbiolo Reserve 2020

• Dolce

  Ginger Almond Semifreddo
  Caramelized Peaches, Almond Brittle, Basil Crystals
  Blueberry Coulis

  Paxxito 2018

• Digestivo con Caffe

See All Photos