Chef Travis Brust and his team in the Beard House kitchen
Miniature Crispy Chesapeake Crabcakes with Deviled Quail Eggs
Everona Dairy Piedmont Sheep’s Milk Cheese with Rosemary–Mission Fig Jam
Olive Wood–Smoked Bison Sirloin Tartare on Pretzel Crostini with Hazelnut Oil
Crispy Gloucester Point Forbidden Oysters with Truffled Corn Purée
Caramelized Moulard Duck Bacon–Wrapped Scallop with Parsnip–Shallot Purée, Banyuls Reduction, and Watercress
Sweet Regency Room Lobster Bisque with Crème Fraîche and Dave & Dee’s Oyster Mushrooms
Behind the scenes in the Beard House kitchen
Roasted Squash and Candied Fennel with Crispy Pork Belly Croutons, Roasted Walnuts, and Huckleberry Vinaigrette
Williamsburg Winery Trianon Cabernet Franc Sorbet with Autumn Fruits
Behind the scenes in the Beard House kitchen
Braised Hereford Beef Short Rib and Virginia Coastal Rockfish with Anson Mills Polenta, Broccoli Rabe, and Chanterelles
Cream, Crème, and Crema > Corn Ice Cream, Cassis Crème Brûlée, and Bacon–Vanilla Bean Panna Cotta
Dinner

Historic Elegance

Travis Brust

Williamsburg Inn, Williamsburg, VA

At the stately and historic Williamsburg Inn, executive chef Travis Brust subtly pays homage to the history of our country’s cuisine in his updated approach to classic American dishes. Come and see why his cooking has made the property a not-to-be-missed destination in Colonial Williamsburg.

 

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d'Oeuvre

    • Miniature Crispy Chesapeake Crabcakes with Deviled Quail Eggs
    • Everona Dairy Piedmont Sheep’s Milk Cheese with Rosemary–Mission Fig Jam
    • Olive Wood–Smoked Bison Sirloin Tartare on Pretzel Crostini with Hazelnut Oil
    • Crispy Gloucester Point Forbidden Oysters with Truffled Corn Purée
    • THIBAUT-JANISSON BLANC DE CHARDONNAY NV
  • Dinner

    • Caramelized Moulard Duck Bacon–Wrapped Scallop with Parsnip–Shallot Purée, Banyuls Reduction, and Watercress
    • MUGA ROSADO 2011
    • Sweet Regency Room Lobster Bisque with Crème Fraîche and Dave & Dee’s Oyster Mushrooms
    • Gonzalez-Byass Cristina Oloroso Sherry NV
    • Roasted Squash and Candied Fennel with Crispy Pork Belly Croutons, Roasted Walnuts, and Huckleberry Vinaigrette
    • PAOLO SCAVINO BARBERA D’ALBA 2007
    • Williamsburg Winery Trianon Cabernet Franc Sorbet with Autumn Fruits
    • Braised Hereford Beef Short Rib and Virginia Coastal Rockfish with Anson Mills Polenta, Broccoli Rabe, and Chanterelles
    • CHARLES KRUG CABERNET SAUVIGNON 1998 (6 LITER)
    • Cream, Crème, and Crema > Corn Ice Cream, Cassis Crème Brûlée, and Bacon–Vanilla Bean Panna Cotta
    • ROCKBRIDGE V D’OR 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.24.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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