When Matt, Urszula, and I were taking a plantation and Colonial Williamsburg tour, we could have either given into their temptation of the omnipresent fast food places or dined at Colonial Williamsburg at either a colonial tavern to which I had been many times before or the prepackaged cuisine de theme park, but I wanted them to sample real Virginia cooking. Indian Fields Tavern was on the way from Berkeley Plantation to Colonial Williamsburg. It was a little pricier than McDonald's or the fast food at Williamsburg, but Matt and Urszula deserved, and got, the real deal. In 2007, Indian Fields Tavern changed its name and its ownership, but from what I've read, the menu hasn't radically changed.
Favorite Dish: Matt and I had baked Virginia ham with traditional pineapple-raisin sauce served with spoon bread and a medley of zucchini and red peppers. Urszula had James River Chicken Saltimboca Chicken breast layered with fresh sage leaves and Smithfield ham, finished with an oyster cream accented with Maker's Mark bourbon served with the aforementioned side dishes.
Nat (b1bob) wanted we to sample real Virginia cooking and that's why he chose just this restaurant for our early lunch. It was right place for delicious southern food.
The restaurant was placed in nice looking 2-store southern style house, mostly hidden by numerous decorative trees and bushes. The interior design was simple but nice and decorated with pictures depicting southern life in the past.
The service was OK. The meals were not that overly large like in many U.S. restaurants but delicious.
The menu was relatively short with exact explanations on each served dish. Their menu change with seasonal availability of fresh ingredients. It includes 2 appetizers, a few salads and sandwiches and four main courses:
1. Jumbo lump crabcakes with Old Bay scallion remoulade sauce ($14.95),
2. Deep fried Chesapeake oysters with Old Bay scallion remoulade sauce ($11.95),
3. Tricolor cheese tortellini in a garlic and chardonnay cream sauce with grilled chicken bread ($8.25)
4. James river chicken Saltimboca - chicken breast served with fresh sage leaves and Smithfield ham, finished with an oyster cream accented with bourboun ($9.95).
Daily 11.00 am - 3.30 pm for lunch
Sun - Thu: 5.00 pm - 9.00 pm for dinner
Fri & Sat: 5.00 pm - 10.00 pm for dinner
Sunday Brunch served 11.00 am - 3.30 pm.
Favorite Dish: Nat and I ordered baked Virginia ham (not mentioned in the menu) with traditional pineapple-raisin sauce served with spoon bread and a medley of zucchini and red peppers.
Urszula had James River Chicken Saltimboca - chicken breast layered with fresh sage leaves and Smithfield ham, finished with an oyster cream accented with Maker's Mark bourbon served with the aforementioned side dishes.
Both dishes tasted delicious. My recommendation. Pictures of the restaurant, the meals and the menu are put in my travelogue Indian Fields Tavern.
Berkeley Plantation was the site of the first Thanksgiving. This fact might be disputed by some history books, but that does not negate the fact that the Thanksgiving meal at Berkeley came years before its Massachusetts counterpart.