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Rockefeller Room

  • $$$
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  • Special Events

A culinary adventure in modern fine-dining.

Rockefeller Room is now open  | Wednesday through Saturday, from 5 PM to 9 PM

Reservations Recommended

For Reservations: Call (855) 318-0835 or book online at Open Table.

The Williamsburg Inn is pleased to present the Rockefeller Room, the crown jewel of Abby and John D. Rockefeller Jr.’s home away from home. The featured menu is a five-course prix-fixe menu with available wine pairings from the Williamsburg Inn’s world-class cellar. We are delighted to offer the finest and most luxurious ingredients from local watermen, farmers, and worldly artisans.

The Rockefellers revered opulence; therefore, we developed our menu to offer an evening filled with extravagance. Familiar flavors paired with southern hospitality reflect the soul of our story, history, and the melting pot of ingredients brought to our country from its inception.

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.

Dress Preference: Evening Elegant Casual

Enjoy your evening in the Rockefeller Room, the original dining room of Mr. and Mrs. Rockefeller’s Inn,  in style.  For your comfort, we suggest an “Evening Elegant Casual” dress preference, meaning long-sleeved dress shirts, sweaters, slacks, skirts, or dresses with coordinating footwear. A blazer or wrap can top the look. We invite you to dine like a Rockefeller and dress to the nines!

Rockefeller Room logo

Our Hours

Wednesday - Saturday

5:00pm - 9:00pm

Getting Here

136 Francis Street East
Williamsburg VA 23185

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Call for reservations

(855) 318-0835

Dinner

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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.

First Course

  • Oysters Abby*

    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

Second Course

  • 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

Third Course

  • 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

Premier

  • 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

Dessert

  • 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

Children's

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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.

Amuse Bouche

Berry Granola Frozen Yogurt Shard

    First Course

    • Fruit Salad

      Seasonal Yogurt

    • Baby Gem Salad

      Tomato, Cucumber, Pecorino, Croutons, Ranch Dressing

    Entree

    • 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

    Dessert

    • 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

    DAOU Wine Menu

    Download PDF

    6 Course Menu curated by executive Chef Julie Gutierrez
    Cost: 185 + plus taxes and service charge

    Menu

    • The Bell

      “THE THREE SISTERS”

      PAN ROASTED DIVER SCALLOP CORN VELOUTÉ | SUMMER SQUASH | FAVA BEANS BASIL

      2022 Discovery Rosé

    • Grace Within Chaos

      NECTARINE AND GRILLED HALLOUMI SALAD

      PROSCIUTTO | BLUEBERRIES | PICKLED SHALLOT
      HEIRLOOM TOMATOES | PAW PAW VINAIGRETTE

      2021 Bodyguard Chardonnay

    • Nighttime Harver

      CHARRED OCTOPUS

      BLACK COCOA PASTA | EGGPLANT | APRICOT ENGLISH PEAS | LOVAGE | SMOKED PAPRIKA JUS

      2021 Reserve Cabernet Sauvignon

    • Fortune Favors the Bold

      PAN ROASTED ORVIA DUCK BREAST

      FORAGED MUSHROOMS | COCONUT | ALMOND
      LAVENDER HONEY

      2021 Sequentis Merlot

    • Strength and Courage

      A5 WAGYU RIBEYE

      POTATO CONFIT | CIPPOLINI ONIONS | CARROT ASPARAGUS | MONTMORENCY CHERRY JUS

      2021 Estate Soul of a Lion

    • A Pessimist is Never Disappointed

      CHOCOLATE MILLE FEUILLE

      AMERICAN HERITAGE MOUSSE | PRALINE CRUMBLE
      BANANA ICE CREAM | SALTED CARMEL

      2022 Pessimist

    Steaks & Spirts

    Download PDF

    This menu will be available from June 12 - June 16

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

    APPETIZERS

    • FARMER’S GREENS

      18

      CRISPY DEVILED DUCK EGG | PIMENTO CHEESE
      VA HAM CHERRY PEPPER | SMOKED PARSNIP
      DILL PICKLE VINAIGRETTE

      GF, V

    • BEEF TARTARE*

      24

      FILET MIGNON* | WHOLE GRAIN MUSTARD | SHALLOT | GARDEN HERBS | BENNE SEED LAVASH | QUAIL EGG*

      GF

    • ROCKEFELLER’S CAESAR SALAD

      16

      HEARTS OF ROMAINE | PARMESAN | CRISPY ANCHOVIES | ROASTED GARLIC CROSTINI | EGG YOLK MARMALADE

      GF

    • THE THREE SISTERS*

      24

      PAN ROASTED SCALLOPS | CORN PUDDING
      FARMER’S BEAN SEASON’S SQUASH | “VEGET8” VINAIGRETTE

      GF

    • OYSTERS ABBY*

      21

      ROASTED LAUGHING KING OYSTER
      CHARRED LEMON SABAYON
      CAPE CHARLES, VIRGINIA

      HALF DOZEN| GF

    • MARYLAND STYLE CRABCAKE

      22

      AVOCADO REMOULADE | MARCONA ALMONDS
      PINK GRAPEFRUIT SALAD | VIRGINIA BERRIES

      GF

    PREMIER

    • EIGHT OUNCE ALASKAN HALIBUT*

      54

      THAI CURRY SAUCE | CHIVES | CAVIAR

      GF

    • DOUBLE CUT PORK CHOP*

      49

      DUROC PORK | HERB MARINADE | APRICOT GLAZE

      GF

    • GRILLED MAINE LOBSTER

      75

      TEN OUNCE BROILED LOBSTER TAIL, GARLIC HERB BUTTER

      GF

    • FORAGED MUSHROOMS AND SEASONAL TRUFFLE

      39

      KALE CRESTE DI GALLO | PICKLED RAMPS
      CASHEW PARMESAN | KALE PESTO

      V

    • TWELVE OUNCE ELYSIAN FIELDS RACK OF LAMB*

      79

      BLACK COCOA AND HAZELNUT CRUST MONTMORENCY CHERRY LAMB JUS

      PURE-BRED LAMB - WAYNESBURG, PENNSYLVANIA

      GF

    ROCKEFELLER’S STEAKS

    • DRY AGED TOMAHAWK RIBEYE FOR TWO*

      155

      HERBED GARLIC BUTTER | AU POIVRE

      GF

    • SIXTEEN OUNCE AMERICAN WAGYU RIBEYE*

      149

      HASSEL CATTLE COMPANY - RUSK, TEXAS

      GF

    • EIGHTEEN OUNCE PRIME DRY AGED NEW YORK STRIP*

      95

      SEVEN HILL FARMS - LYNCHBURG, VIRGINIA

      GF

    • TEN OUNCE WAGYU BUTCHER’S STEAK*

      49

      MUSTARD HERB RUBBED | HASSELL CATTLE COMPANY - RUSK, TEXAS

      GF

    • EIGHT OUNCE CERTIFIED ANGUS BEEF FILET MIGNON*

      54

      GF

    • TWELVE OUNCE CERTIFIED ANGUS BEEF NEW YORK STRIP*

      58

      GF

    • FOURTEEN OUNCE CERTIFIED ANGUS BEEF RIBEYE*

      62

      GF

    ACCOMPANIMENTS

    • MASHED POTATOES

      9

      BOURSIN CHEESE | ROASTED GARLIC | CHIVES

      GF,V

    • TRUFFLE PARMESAN FRIES

      10

      “BEER”-NAISE SAUCE

      V

    • GRILLED ASPARAGUS

      10

      HOLLANDAISE | HERBS

      GF,V

    • GREEN BEAN ALMONDINE

      12

      MARCONA ALMONDS

      V

    • JUMBO BAKED POTATO

      12

      BUTTER | SOUR CREAM | CHIVES | BACON
      CHEDDAR CHEESE

      GF

    • FORAGED MUSHROOMS

      12

      MAITAKE | MORELS |BEECH | OYSTER

      GF,V

    • SHRIMP SCAMPI*

      15

      THREE JUMBO SHRIMP | GARLIC BUTTER

      GF

    • BLACK TRUFFLE MAC AND CHEESE

      16

      THREE CHEESE | CAVATAPPI PASTA | FRESH BLACK TRUFFLE

      V

    • BEARNAISE SAUCE

      5

      TARRAGON |WHITE WINE

      GF,V

    • AU POIVRE

      5

      DEMI-GLACE | PEPPERCORN | BRANDY

      GF,V

    • DIANE SAUCE

      7

      CREAM | MUSHROOMS | SHALLOTS | MUSTARD
      COGNAC

      GF,V

    DESSERTS

    • PEACH COBBLER CHEESECAKE

      16

      BROWN BUTTER CRUST | CARAMELIZED PEACHES

      V

    • PB & J STRAWBERRY CRISP

      15

      PEANUT CRUMBLE | VANILLA BEAN ICE CREAM

      V

    • CHOCOLATE CREAM PIE

      16

      AMERICAN HERITAGE CHOCOLATE | WHIPPED CREAM SHAVED CHOCOLATE

      V

    • HAZELNUT ICE CREAM TORTE

      18

      DARK CHOCOLATE FUDGE | VANILLA CHANTILLY STRAWBERRY

      GF,V

    SPECIALTY COCKTAILS

    • ROCKEFELLER MANHATTAN

      19

      COPPER FOX 1937 | CARPANO ANTICA | GRAND MARNIER ANGOSTURA BITTERS

    • OAXACA BOULEVARD

      18

      LUNAZUL AÑEJO | DEL MAGUEY VIDA MEZCAL
      AMARRO Y ARROYO | PIMM’S NO. 1 | GRAND MARNIER

    • BLACKBERRY BERET

      18

      VIRAGO RUM | ZACAPA NO. 23 | LICOR 43
      LIME JUICE | BLUEBERRY SHRUB

    • LAVENDER “37”

      18

      CATOCTIN WATERSHED GIN | CAMPARI
      SPARKLING WINE | LAVENDER SYRUP

    • GEORGE’S CROSSING

      18

      FAMOUS GROUSE | TAWNY PORT 10YR
      CHERRY JAM | CLUB SODA

    • CHURCHILL FASHION

      18

      BULLEIT BOURBON | MAPLE SYRUP | CHOCOLATE BITTERS | LUXARDO CHERRY

    • THE RED LINCOLN

      18

      COPPER FOX 1937 | LAIRD’S APPLE BRANDY
      DRAMBUIE | BUSHNELL CALVADOS
      CHARTREUSE | SWEET VERMOUTH

    HAND ROLLED CIGARS

    JOIN US ON THE SOCIAL TERRACE WITH A HAND ROLLED CIGAR TO COMPLIMENT YOUR EVENING’S COCKTAIL.

    • TORPEDO

      12

      FLAVOR: 2
      GRAND TORPEDO (6 ½ X 52)
      WRAPPER: CONNECTICUT SHADE

      THIS EXTREMELY SMOOTH AND MILD CIGAR IS A STAPLE OF SMOKER’S HUMIDORS NATIONWIDE. EASY TO DRAW, CEDAR FINISH AND RICH TOBACCO FLAVOR ARE THE HALLMARK OF THIS BEST SELLER. THE GRAND TORPEDO IS ONE OF THE HARDEST SHAPES TO ROLL.

      FLAVOR SCALE: 1=MILD 3=MEDIUM 5=FULL

    • BARBER POLL

      12

      FLAVOR: 3
      TORPEDO DUAL WRAP (6 X 52)
      WRAPPER: CONNECTICUT

      IN ALL THE CIGAR WORLD, THIS IS THE HARDEST TO MAKE, USING 2 CIGAR WRAPPERS EVENLY ROLLED TO PROVIDE A BARBER POLL LOOK. THIS CIGAR USES THE COUSINS OF THE WRAPPER WORLD: 7 YEAR AGED CONNECTICUT SHADE AND 5 YEAR AGED CONNECTICUT BROADLEAF MADURO. THE EVEN BURN PROVIDES A BLEND OF THE RICHNESS AND FLAVORFUL PLUM AND FRUIT NOTES OF THE MADURO WITH THE CEDAR AND WOOD FLAVORS OF THE NATURAL WRAPPER!

      FLAVOR SCALE: 1=MILD 3=MEDIUM 5=FULL

    • MADURO

      12

      FLAVOR: 4
      GIGANTE (6 X 60)
      WRAPPER: NICARAGUAN

      IN THE OLD WORLD, CIGARS WERE NEVER CAPPED, THEY WERE MADE WITH A “PIGTAIL”. THE LARGE RING GAUGE OF THIS CIGAR PROVIDES A LARGE VOLUME OF SMOKE AND RICH, FULL FLAVORED NICARAGUAN PUROS WITH DEEP AND BOLD FLAVORS OF PLUM AND LEATHER.

      FLAVOR SCALE: 1=MILD 3=MEDIUM 5=FULL

    Menus

    Dining Events

    ROCKEFELLER ROOM: DAOU WINE DINNER

    Join us in the Rockefeller Room at the Williamsburg Inn for an evening filled with stories, history, and a journey across the Atlantic with a French-inspired wine-making tradition

    Learn More

    TRADITIONS: FATHER’S DAY BRUNCH MENU

    Celebrate Dad! Join us at Traditions for a special Father’s Day Brunch.

    Learn More

    TERRACE ROOM: FATHER’S DAY DINNER

    Celebrate the Fathers in your life with loved ones and friends. This Father’s Day we will be celebrating with you by featuring Dad’s favorites on our Limited Menu and Cigar Specials. Á la Carte Menu.

    Learn More

    ROCKEFELLER ROOM: STEAKHOUSE DINNER

    The Mother’s Day Sunday Brunch in the restaurants of the Williamsburg Inn is the perfect offering for the family to enjoy a delightful Mother’s Day.

    Learn More

    Rockefeller Room Gallery

    1 Adult
    0 Children