Dining

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 our week-day chilled picnic supper baskets (Sun.-Thurs.), to sandwich box lunches, and specialty cheese, paté, 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.

Dining at the Inn

When it comes to food at the Inn at Warner Hall, our philosophy is pretty simple. It has to be fresh and local whenever possible and it has to be delicious. We believe every meal is a special occasion. And of course, pleasing you, the guest is truly our pleasure.

From our daily plated and served Three Course Breakfasts (included in your room rate), to our Signature Chef’s Tasting Dinners (Fri./Sat. 7pm seating), to our week-day chilled picnic supper baskets (Sun.- Thurs.), to sandwich box lunches, and specialty hors d’oeuvres, cheese and fruit plates (daily), guests may never want to leave!

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!

Chef Eric Garcia has been stirring things up in the Warner Hall kitchen since March of 2003. Trained at the Culinary Institute of America – Hyde Park, Chef Eric draws on his experiences at The Dining Room at Ford’s Colony, The Watergate Hotel and the Williamsburg Inn, to create a wonderful mélange of taste and visual excitement.

“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.”

Breakfast at the Inn….. Is something we take very seriously!

Early risers will wake up to the aroma of freshly ground Columbian coffees and assorted teas, available at 7am in the second floor sitting room. Relax with your favorite morning beverage and enjoy the sights and sounds of early morning in Tidewater Virginia, just as it was three and three quarter centuries ago.

Settle down in one of the porch rocking chairs and watch the sun as it breaks through the horizon. Listen…to the songs of the morning dove, mockingbird, bluebird and cardinal as they prepare for another day in paradise.

Beginning at 8:30am and continuing until 9:30 am, you’ll enjoy an artfully prepared three course plated and served breakfast in the Dining Room or River Porch, or with advance notice, the privacy of your room! Our menus change each day and always include:

Assorted Juices, Coffees and Tea
~
Fresh Fruit Course
~
House Baked Breads and Muffins
~
Choice of Two Hot Entrées
~
Vegetarian and Vegan Dishes Are Our Pleasure
~
Cereals, Yogurt, Oatmeal, Egg White Omelets, Available Daily

Breakfast Sample Menu One

Fruit Course
“Sunshine on a Plate”

House Breakfast Bake
Banana Walnut Bread
Cinnamon Bread
Blueberry Muffins

Entrée Course
Poached Eggs Nestled in a Bed of Spinach
Served Over Whole Grain Toast with Boursin Herb Cream Sauce
Roasted New Potatoes, Asparagus and Thick Sliced Bacon
OR
Apple Cinnamon Pancakes Topped with Sautéed Apples,
Toasted Walnuts and Cinnamon Whipped Cream
Edwards & Sons Smoked Surry Sausage

Breakfast Sample Menu Two

Fruit Course
Fresh “Fruitini” Cup with Honey-Lemon Yogurt

House Breakfast Bake
Apple Cinnamon Crumble
Raspberry Chocolate Chip Muffins
Pumpkin Spice Bread

Entrée Course
Classic “Virginian” Omelet with Smithfield Honey Ham,
Sweet Vidalia Onion, Garden Peppers and Cheddar Cheese
Southern Style Grits, Steamed Broccoli and Thick Sliced Bacon
OR
French Toast Stuffed with House-made Strawberry Jam & Cream
Cheese
Topped with Fresh Strawberries
Smoked Chicken & Apple Sausage

Warner Hall Supper Basket

The Warner Hall Supper Basket is a must. Chef Eric Garcia puts the same attention to detail with Supper Basket preparation and utilization of seasonal, local ingredients as he does with Friday and Saturday Fine Dining.

  • Available Sunday – Thursday with 24 hr. notice
  • $40 per person including tax and service

Supper Baskets are prepared to order by Chef Eric Garcia and his kitchen staff, Sunday – Thursday. Chef strives to incorporate the finest seasonal and local ingredients available. The four course meal is presented in a picnic basket with disposable containers and bottled water, and is easily transported to a variety of beautiful and private locations.

Each Basket contains:

  • Selection of Artisan Cheeses with Fruit, Crackers & Hummus
  • Chilled Gulf Shrimp with Horseradish Cocktail Sauce
  • Salad Entrée with Choice of Protein or Vegetarian Option
  • Bread & Butter
  • Dessert of the Day

Entrée Salad Options:

  • Roasted “Frenched” Chicken Breast
  • Atlantic Salmon
  • Marinated Pork Tenderloin (for two)
  • Filet of Beef Tenderloin ** (+ $1.50 pp)
  • Seared Ahi Tuna ** (+ 1.50 pp)
  • Vegetarian / Vegan Option
 

Sample Warner Hall Supper Basket For Two

Artisan Cheese Selection of Smoked Cheddar, Bellavitano &
Boursin Herb Cheese with Fresh Fruit, Hummus and Crackers
~
Steamed Old Bay Shrimp with Horseradish Cocktail Sauce
~
Ahi Tuna Steak with Wasabi Lemon Cream
AND
Roasted Chicken Breast with Herbes de Provance

Both Presented With
Quinoa Salad with Marinated Tomatoes,
Sweet Corn, Scallions & Parmesan

Mixed Greens with Grilled Asparagus, Squash, Carrots,
Toasted Pine Nuts and Red Wine Vinaigrette
~
Sourdough Bread & Butter
~
Chocolate Strawberry Terrine with Orange Cream

Inn at Warner Hall Chef’s Tasting Dinner
Sample Summer Menu

Presented by Chef Eric Garcia

Amuse
Sesame Crusted Ahi Tuna with Seaweed Salad,
Pickled Ginger, Sprouts and Soy Vinaigrette

Appetizer Course
Poached Lobster with Julienne Vegetables
and Lemon Ginger Cream
OR
Duck Confit with Arugula, Red Grapes & Grilled Figs

Salad Course
Local Heirloom Tomato Salad with Fresh Mozzarella, Basil,
Cucumbers, Pine Nuts and White Balsamic Vinaigrette

Entrée Course
Beef Tenderloin with Garden Basil Pesto
Grilled Zucchini, Squash, Eggplant and Roasted Garlic Polenta
Or
Local Crab Cakes with Sweet Corn Relish,
Israeli Couscous, Baby Carrots & Pole Beans

Dessert Course
Peach Semifreddo
OR
Chocolate Orange Rum Tart with
Hazelnuts and Citrus Glaze

Fresh Ground Columbian Coffee and Assorted Teas

Inn at Warner Hall Chef’s Tasting Dinner
Sample Autumn Menu

Menu Presented by Chef Eric Garcia

Amuse
Roasted Vidalia Onion Soup with
Apple wood Smoked Bacon

Appetizer Course
Seared Moulard Duck Breast with Roasted Squash,
Parsnips & Balsamic Gastrique
Or
Steamed Rappahannock “Old Salt” Oysters
With Sautéed Spinach and Parmesan

Salad Course
Mixed Field Greens with Red Wheat Berries, Goat Cheese,
Cucumbers and Pomegranate-Balsamic Vinaigrette

Entrée Course
Molasses Glazed Pork Tenderloin Stuffed with Dried Fruit,
Roasted Root Vegetables, Wild Rice and Natural Reduction
Or
Almond Crusted Mahi-Mahi with Tropical Fruit Salsa
Grilled Sweet Potatoes & Broccoli Rabe

Dessert Course
Chocolate Raspberry Terrine
With Toasted Nuts and Orange Sabayon
Or
Apple & Raisin Bread Pudding with
Dark Rum Crème Anglaise

Fresh Ground Columbian Coffee and Assorted Teas

Inn at Warner Hall Chef’s Tasting Dinner
Sample Winter Menu

Presented by Chef Eric Garcia

Amuse
Butternut Squash Soup with
Toasted Pumpkin Seeds

Appetizer Course
Seared Scallops with Napa Cabbage and Parmesan Cream
Or
Portobello Mushroom & Goat Cheese Ravioli
With Roasted Garlic & Tomato Sauce

Salad Course
Hearts of Romaine with Poached Pear, Brie Cheese
Candied Walnuts and Port Wine Vinaigrette

Entrée Course
Roasted Veal Chop with Wild Mushroom Risotto,
Baby Carrots, Haricot Vertes & White Truffle Oil
Or
Seared Local Rock Fish with Herb Whipped Yukon Gold Potatoes
Sautéed Spinach, Tri-Colored Peppers and Beet Coulis

Dessert Course
Classic Crème Brule with Fresh Berries
Or
Warm Molten Chocolate Cake with
Home-made Mocha Ice Cream

Fresh Ground Columbian Coffee and Assorted Teas

Inn at Warner Hall Chef’s Tasting Dinner
Sample Spring Menu

Presented by Chef Eric Garcia

Amuse
Grilled Prawn with
Spaghetti Squash “Scampi”

Appetizer Course
Steamed Mussels with Bouillabaisse Sauce
Over Grilled Sourdough Bread
OR
Grilled Marinated Quail with Shitake Mushrooms
Stone Ground Grit Cake and Balsamic Reduction

Salad Course
Micro-Greens with Quinoa, Feta, Cherry Tomatoes, Cucumber
Toasted Pine Nuts & Champagne Vinaigrette

Entrée Course
Herb Encrusted Rack of Lamb with Mint Sauce
Roasted New Potatoes, Baby Carrots & Local Asparagus
OR
Wild Caught Salmon with Fregola Pasta
Grilled Sweet Vidalia Onions, Sugar Snap Peas & Lemon Cream

Dessert Course
Strawberry Short Cake Martini with White Chocolate
Mascarpone Mousse & Hazelnuts
OR
Black and Blue Berry Cobbler with Homemade Vanilla Ice Cream

Fresh Ground Columbian Coffee and Assorted Teas

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