What we have is celebrated. The ambiance. The service. The charm. The tradition.
Step into Roanoke’s social scene at The Regency Room. Opened in 1939, the downtown Roanoke restaurant, under the direction of Executive Chef Stephen DeMarco and Chef de Cuisine Colin Lloyd, serves French-inspired Southern cuisine, including signature crab cakes and the famous Peanut Soup and Spoon Bread. The Pine Room Pub, formerly a World War II Officer's Club offers craft beers and light snacks in a club atmosphere.
The Regency Room is now accepting reservations for Valentine's Day! Please note for reservations, seating times, pricing and more information, please call 540.853.8280
RECIPE OF THE MONTH: COCONUT DACQUOISE
Coconut Dacquoise: (Makes 7 logs, 11-12 servings each)
800g coconut (sweetened, small flake)
450g sliced almonds
Process until coconut and almonds are finely ground. Make a simple meringue with:
1230g egg whites
1 tsp salt
Move 2/3 of this mixture to a large bowl. Add the nut mixture to the remaining meringue in the mixer bowl and mix on medium until combined. Fold the meringue into the nut mixture in batches. Scale out 1000g of the mixture. Carefully spread onto well-sprayed parchment-lined sheet pans in rectangles that extend about ½ inch from the edges of the pan, taking care not to deflate or spread too thin. Bake 250F low fan 1 hour, at least. Immediately flip gently onto other sheet pans. Carefully remove the parchment. Return to the oven and bake until dry, about 15 minutes. Let cool completely.
50oz 54% chocolate
40oz heavy cream
10oz corn syrup
BTB cream, pour over chocolate and corn syrup in a medium bowl. Let sit 90 seconds, and whisk gently to combine. This should be enough for the center layers; you will need to make more to coat the outsides. Each layer should get about 30oz. (3 layers)
32 oz whole egg
48 oz sugar
4# butter, very slightly softened
1 Tbsp vanilla extract
Combine the eggs and sugar over a double boiler. Cook over medium heat until the sugar is completely dissolved. Strain into 20qt mixer bowl. Whip on high speed until the sides of the bowl are cool, about 12-15 minutes. Add the butter gradually and whisk until the mixture comes together, about 5 minutes. Add the vanilla. Each layer should get about ___oz. (4 layers)
Cover 3 pieces (2 should be the bottom side, the third should be the top. This should be the second most intact piece; it will go on the very top) of dacquoise with a layer of ganache, about 30oz each. Top the fourth piece (smooth side down; try to choose the most intact piece; this will go on the very bottom) with a layer of buttercream, about 27oz. Invert one of the ganache-coated layer onto the buttercream and top that with another layer of buttercream. Repeat until all of the layers are used up and it goes like this:
Make sure the top layer of buttercream is very smooth. Refrigerate overnight until it is soft enough to slice. Trim the outside edges and cut into 7 strips 3” in width. Do not trim the other edges; they will be trimmed after glazing. Freeze until use. Place on glazing screens. Make another batch of ganache, Coat the top and long sides with a thin layer of ganache. Chill to set. When the ganache is set but still tacky, coat the sides with toasted coconut. Chill thoroughly. Trim the edges, and slice into pieces 1¼ inches wide.
VIEW THE DINING MENUS
Our Roanoke, VA restaurants have a storied history and offer a variety of tastes and atmospheres to suit every appetite. Your options include sumptuous breakfast buffets, a la carte lunch features and a fine dining dinner experience in the elegant and award-winning Regency Dining Room, now celebrating more than 75 years of service in the Roanoke Valley.
The Pine Room Pub features a casual and relaxed atmosphere with lighter fare where you can relax by the fire place, sit at the bar, or enjoy a game of billiards or just stay in tonight and delight in our elegant room service offerings.
No matter what your selection for dining at The Hotel Roanoke & Conference Center, you will discover Southern Hospitality at its finest!
Award-Winning Roanoke Restaurant: 2016 Curio - A Collection by Hilton Brand Award for Food & Beverage Excellence.
The Food & Beverage Excellence Award is presented to the hotel property with the highest brand scores for: Overall Breakfast Experience, Overall Restaurant Lunch/Dinner Experience, and Overall In-room Dining/Room Service Experience. This annual recognition celebrates the outstanding accomplishments by Hilton hotels and individuals around the world. As an award recipient, The Hotel Roanoke & Conference Center has demonstrated the highest level of quality and service throughout the brand.
Online reservation-booking platform OpenTable has recently named The Regency Room at The Hotel Roanoke & Conference Center as one of the 100 best restaurants for brunch in America, taking into consideration more than 10 million reviews and 24,000 restaurants in all 50 states and Washington, DC.
The top 100 restaurants had to hit a minimum overall score and have a number of qualifying reviews to be considered. Those that were chosen earned the highest ratings in the "great for brunch" category.
HOURS OF OPERATION
THE REGENCY ROOM
Please note: Breakfast, Lunch & Dinner a la Carte menus available daily
Monday – Friday: 6:30 AM - 10:30 AM
Saturday/Sunday: 7:00 AM - 10:30 AM
Continental Breakfast $13; Full Breakfast Buffet $17.00
Children (age 6-12) $8.00; Children (5 & under) - Complimentary
LUNCH & SUNDAY BRUNCH
Monday – Saturday 11:30 AM – 2:00 PM
Sunday Grand Brunch Buffet 11:30 AM – 2:00 PM
LUNCH BUFFET SERVED DAILY MONDAY THROUGH SATURDAY
Adult - $18; 12 and under - $12.50; Under 5 - Complimentary
GRAND SUNDAY BRUNCH
Adult - $30 12 and under - $15.00, Under 5 - Complimentary
Sunday – Thursday 6:00 PM - 9:00 PM
Friday & Saturday 6:00 PM – 10:00 PM
** Taxes 10.8% - 5.5% Food 5.3% sales tax added, ** 20% Service Charge will be added to all Parties of 8 or more
THE PINE ROOM PUB
Sunday – Thursday 4:00 PM – 12AM
Friday - Saturday 2:00 PM – 2 AM