The 18th-century recipe of tomatoes, vegetables, sherry, shrimp and crayfish.

A salet of romaine lettuce, tomatoes, cucumbers, red onions tossed in a dressing of your choice.

An heirloom tomato, frisee lettuce, arugula, bacon, with crumpets served on the side with peppercorn ranch dressing.

A taste of the empire with glazed chicken, Virginia ham biscuit, grilled shrimp skewer and shield's aioli.

A cup of soup, southern-fried chicken, rosemary garlic mashed potatoes, fresh green beans, choice of Williamsburg ice cream.

Pork Osso Bucco generously seasoned with salt, pepper and garlic, served with Madeira sauce, herb polenta and braised cabbage.

Seafood etouffee, hominy grits and tavern greens.

Ratatouille and quinoa stuffing, Parmesan cheese, tomato basil fondue with a warm wild mushroom salad and parsley chili pesto.

Tender beef simmered in an ale-laced sauce with roasted carrots, celery, cipollini onions and forest mushrooms served with rosemary garlic mashed potatoes.