Formal dining at Warner Hall is truly an experience. Treat yourself to delicious food in elegant, comfortable surroundings with pleasant and attentive staff. Described by Virginia Living Magazine as a "tour de force" of local seafood and vegetables at their freshest and most savory", Chef Eric Garcia's signature fine dining menus are not to be missed!
Options abound for enjoying delicious food at the Inn at Warner Hall. From our Five Course Chef's Tasting Dinners (Fri./Sat. 7pm seating), to weekly Formal Lunch (Wednesday 12 noon seating), to our week-day chilled picnic supper baskets (Sun.-Thurs.), to sandwich box lunches, and specialty cheese, pate, and fruit plates (daily), guests may never want to leave! Of course our staff will assist you with reservations and recommendations for numerous area restaurants as well.
All Warner Hall dining options require advance reservations. Please let our staff know at least a day in advance if you have any special dietary requirements or allergies.
(prices include tax, service and soft beverages)
• Chef's Tasting Dinner: Served Friday and Saturday - $65 pp
• Supper Basket For Two: Served Sunday - Thursday - $60 per basket
• Formal Lunch: Served Wednesday - $26 pp
• Box Lunches: Available Daily - $10 pp
Chef Eric Garcia draws on his experiences at The Dining Room at Ford's Colony, The Watergate Hotel, and more recently the Williamsburg Inn, to create a wonderful mélange of taste and visual excitement. A graduate of the Culinary Institute of America - Hyde Park, Chef Garcia uses only the freshest ingredients for his masterful creations. Here's what a few of our dining guests had to say:
"Everyone agrees, no better time could be had...especially over a several day period! We were looked after and catered to in beautiful and historic surroundings by loving and wonderful people. The food was delightfully presented and thoroughly enjoyed by all of us."
"The service, setting, menu and personal attention the waitress gave us yesterday was beyond my recall of many years. My thanks for making my wife's birthday such a memorable occasion..."
"My sincere thanks for a wonderful stay at The Inn at Warner Hall. Your warm hospitality, the beauty of the décor and the excellent food was appreciated and very much enjoyed. Certainly nothing was overlooked in preparation for your guests. Thanks again for a memorable experience."
The Warner Hall Supper Basket is the perfect end to an enjoyable day! All Baskets are designed to be portable and are presented chilled, with disposable containers. Each basket contains assorted Cheeses and Crackers with Seasonal Fruit, Fresh Bread, Choice of Appetizer, Choice of Entrée, and Dessert of the day. Order a bottle of wine and stroll down to the Boat House...or enjoy the River Porch and Terrace...perhaps the privacy of your room! Make yourselves comfortable and enjoy!
Amuse
Vidalia Onion Soup with Parmesan Crisp and Garlic Chive Sprouts
Appetizer Course
Butternut Squash Ravioli with Parmesan & Savory Nage
OR
Grilled marinated Gulf Shrimp over Spaghetti Squash with Thyme Burre Blanc
Salad Course
Micro Greens with Roasted Beets,
Stilton Cheese, Toasted Walnuts, Red Grapes and Sherry Vinaigrette
Entrée Course
Fennel & Garlic Crusted Rack of Lamb with Goat Cheese and Leek Tart, Portabella Mushrooms, Haricot Vertes & Rosemary Reduction
OR
Pan Seared Grouper with Lemon Risotto,
Shiitake Mushrooms and Lemon Mustard Seed Sauce
Dessert Course
Orange Pound Cake with Crème Anglaise & Fresh Strawberries
OR
Frozen Peanut Butter and Chocolate Mousse with Amaretto Sabayon
Amuse
Chesapeake Bay Crab & Avocado with Cured Lemon Vinaigrette
Appetizer Course
Silver Sweet White Corn Chowder
OR
Sautéed Soft Shell Crabs with Spinach, Crispy Prosiutto and Herb Butter
Salad Course
Garden Fresh Heirloom Tomatoes with Crotons, Capers, Fresh Basil, Mozzarella and Lemon Mosto Oil
Entrée Course
Butter Braised Maine Lobster with Lemon
Infused Basmati Rice and Bok Choy
OR
Grilled Beef Tenderloin with Oven Roasted Fingerling Potatoes, Carmelized Onions
and Sautéed Asparagus
Dessert Course
Peach or Blackberry Cobbler with Vanilla Ice Cream
OR
Lavender Crème Brûleè
Amuse
Cornmeal Encrusted Oyster with Beet Emulsion
Appetizer Course
Sesame Crusted Tuna with Seaweed Salad, Pickeled Ginger, Sesame Cracker and Wasabi
OR
Grilled Marinated Quail with Haricot Verts,
Wild Rice and Red Wine Vinegar Reduction
Salad Course
Herb Cheve Cheese with English Cucumber, Field Greens, Creamy Chive Orzo and
Polenta Cracker
Entrée Course
Roasted Veal Chop with Carrots, Mustard Greens, Potatoe Gratin, Corn Shoots and
Sage Reduction
OR
Seared Scallops with Butter Beans, Oyster Mushrooms, Peppers, Daikon Radish
Sprouts and Lemon Cream
Dessert Course
Flourless Chocolate Cake with Toasted Almond Ice Cream & Hazelnuts
OR
Lemon Tart with Fresh Strawberries and Citrus Glaze
Salad Course
Mixed Greens with Wisconsin Blue Cheese, Red Grapes, Candied Walnuts and
Warm Bacon Vinaigrette
Entrée Course
Pork Loin Stuffed with Sage and Dried Fruit over Collards, Root Vegetables,
Heyman Sweet Potatoes and Natural Reduction
Seared Scallops with Spinach, Red Onions, Snow Peas, Peppers, Fennel Micros,
Israeli Cous Cous and Parmesan Cream
Dessert Course
Chocolate Truffle Pudding with Mocha Cream, Pistachios and Berries
OR
Pecan Square with Crème Anglaise
Salad Course
Mixed Greens with Feta Cheese, Roasted Peppers, Artichoke Hearts, Pea Tendrils, Almonds and Champagne Vinaigrette
Entrée Course
Braised Lamb Shank with Red Onions, Carrots, Butternut Squash, Portabellos,
Whipped Potatoes and Apricot Reduction
OR
Seared Salmon with Oyster Mushrooms, Zucchini, Yellow Squash, Peppers,
Basmati Rice, Daikon Radish Sprouts and Parmesan Cream
Dessert Course
Vanilla Pound Cake with Warm Strawberry Sauce and Pistachios
OR
Orange Chocolate Mousse with Flourless Chocolate Cake, Hazelnuts and
Orange Caramel Glaze
Coffee & Tea
Assorted Cheese, Fruit and Crackers
Bread & Butter
Appetizer Options
Chilled Gulf Shrimp with Old Bay Seasonings & Horseradish Cocktail
OR
Warner Hall Paté with Cornichons
Entrée Options
Grilled Marinated Sliced Pork Tenderloin
OR
Roasted 8 oz. "Frenched" Chicken Breast
OR
Vegetarian Pasta Salad
All Entrée Options Include a Mixed Green Salad and Fresh Vegetables
Dessert of the Day
