Traditions, at the Williamsburg Lodge, features classic southern and Chesapeake cuisine fused with modern flavors.
Passionately crafted by Executive Chef Anthony Frank, starters include she crab soup, Eastern Shore oysters, and an innovative twist on the "BLT." Enjoy distinctive main dishes, such as Surry-ano ham–crusted Atlantic salmon with wild mushroom ragoût or fennel-crusted shrimp and scallops with cracked black pepper pappardelle pasta. Guests will find our wine list pairs perfectly with our traditional dinner menu, and children will enjoy our new menu of small dishes.
Mon. - Thur.: Breakfast 7–10:30, Lunch noon–2, Dinner 6–9 p.m.
Friday - Breakfast 7–10:30, Lunch noon–2, Dinner 5–9 p.m.
Saturday - Breakfast 7–10:30, Lunch noon–2, Dinner 6–9 p.m.
Sun.: Breakfast in America: 7 a.m. –1 p.m., Dinner 6–9 p.m.