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Women’s History Dinners: Honoring Wangari Maathai
March 13 @ 5:00 pm – 9:00 pm
Special Dinners for Women’s History Month at the Colonial Williamsburg Inn
Terrace Room Dinner
Celebrate Women’s History Month with a limited-time culinary series honoring women who have shaped environmental stewardship, sustainability, and conservation around the world. Each week, our chefs present a thoughtfully curated menu inspired by the legacy, culture, and impact of Wangari Maathai, Julie Packard, and Tara Houska.
Guests may enjoy a three-course prix fixe menu or a three-course wine pairing experience. The prix fixe menu includes three courses for the listed menu price, while the wine pairing option includes curated wine selections paired with each course for the additional pairing price listed. Individual dishes are also available à la carte.
Come join this commemorative dining experience, available throughout March for a limited time. À la carte options are available.,,, Keep scrolling for each dinner and menu!
Honoring Wangari Maathai
Appetizer $12
Bhajias, Crispy Potato and Plantain
Chickpea Flour, Mango Coriander Chutney, Raita
Bhajias is a well-known Kenyan appetizer made with potatoes and plantains coated in chickpea flour and spices, deep-fried, and served with fruit chutneys and cooling raita sauce.
Juvé y Camps Cava Brut Rosé, ES
Entrée $39
Nyama Choma, Kenyan Spiced Grilled Skirt Steak
Stewed Collard Greens, Kale, and Tomatoes
Farmer’s Heirloom Salad, Avocado, Cilantro, Lemon, Extra Virgin Olive Oil
Often served as a familial and communal dish, Nyama Choma speaks for Wangari Maathai’s beliefs for feeding local Kenyan communities by re-planting trees to protect ground water and prevent soil erosion.
El Enemigo Cabernet Franc, AR
Dessert $12
Spiced Sweet Potato and Coconut Pudding
Mango Coulis, Toasted Coconut
Our layered dessert celebrates the vast agriculture of Kenya that was protected through Wangari Maathai’s work in the Green Belt Movement.
Royal Tokaji Late Harvest Dessert Wine, HU
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Honoring Julie Packard
Appetizer $18
Matheson Bonfire Oysters Rockefeller | Hayes, VA
Spinach, Pernod, Bacon, Breadcrumbs
Julie Packard is a steward of sustainable fish and shellfish. There is no better source than a local oyster farm that helps clean the Chesapeake Bay and produces spectacular flavors.
Louis Latour Marsannay Blanc, FR
Entrée $42
Black Walnut Crusted Sablefish | Alaska, USA
Wild Rice, Sauteed Kale, Wild Mushrooms
Whipped Broccoli and Parmesan
Sablefish, or Black Cod, is a green rated fish for consumption. The green, yellow, and red rating system was developed by the Monterey Bay Aquarium and known as “Seafood Watch.” This dish is also crafted utilizing some of the most sustainable grains and vegetables.
Siduri Pinot Noir, OR
Dessert $14
Citrus Panna Cotta
Brown Butter Graham Cracker Streusel, Butterfly Pea Flour Bubbles, Ocean Tuile
A crafted dessert to represent the ocean, this dessert features a kelp cookie. Kelp is Ms. Packard’s favorite organism.
Marenco Strev Moscato D’Asti, IT
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Honoring Tara Houska
Appetizer $16
Sunflower Crusted Smoked Rainbow Trout
Griddled Squash, Apples, Wild Greens, Walnuts, Maple Vinaigrette
Smoke in Chimney’s Smoked Trout from New Castle Virginia, this trout is raised in the most sustainable way to achieve the quality of wild trout without the environmental impact.
Trimbach Riesling Alsace, FR
Entrée $42
Juniper Braised Bison Back Ribs
Cedar Braised Beans, Three Sisters Succotash Mash, Forest Mushrooms
Wojape Sauce
Bison is an integral part of Native stories, legends, and ceremonies. The animal is symbolic of the relationship between earth and each other – keeping the people alive for generations with food, clothing, medicine, and tools.
Barboursville Vineyards Nebbiolo, VA
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