Hummingbird Room Hidden Treasure
OCTOBER 2001
Williamsport Sun-Gazette Correspondent, Pamela Anne Poulis
The serene setting of the Hummingbird Room, a stately manor home-turned-restaurant, is located in the tiny town of Spring Mills. The historic building in its rural out-of-the-way country setting is a treasure.
The Hummingbird Room is owned and operated by Eric and Claudia Sarnow who moved to Central Pennsylvania in 1993 after the birth of their son Evan. They first opened the Hummingbird Room in the small town of Woodward and were very successful. As the restaurant expanded, the Sarnows moved their business, purchased the Maj. Jared Fisher estate, converting it into a restaurant. The Hummingbird Room opened its present location in 1995 and received an award of excellence by the Historical Society for its renovations.
The distinctive Victorian restaurant is decorated with hardwood floors, oriental carpets and simple intimate dining spaces. Tables are lined with crisp linens and ornate candelabras.
The Hummingbird Room's cuisine is mainly French and Continental and its menu changes seasonally. According to the owners, great emphasis is placed on the use of fresh, quality ingredients in all foods prepared. Many of the entrees are served on fine china and covered with large silver dome lids. When an entrée is presented, the waiters list the silver lid and exclaim, “Voila.” It's all quite dramatic. The idea for the presentation is a carryover from the owner's sous chef days at the world renowned Le Bec Fin restaurant in Philadelphia. Touches like this one along with a sophisticated menu, provide guests with big city taste in a small town.
My husband and I made dinner reservations for a Saturday evening. Greeted by a welcoming hostess, we were seated at our reserved table for two. My husband decided on the prix fixe (price fixed) dinner for $37.50 which included a chilled terrine of applewood smoked salmon layered with salmon mousse, spring greens with fresh carrot salad in a garlic mustard vinaigrette, pan seared escallop of veal with fresh rosemary infusion served with braised Belgian endive wrapped in smoked country ham and a choice of homemade dessert. He was pleased with the crème brulee, his dessert of choice. We can jointly attest, each course was artfully executed and delicious.
For my selections, I began with a seared Hudson Valley duck fois gras with braised sweet local peaches. The rich sauce was memorable, a nicely balanced blend of sweet and savory flavors.
My main entrée choice was the special for the evening, seared red snapper with cantaloupe mint chutney and pomegranate sauce served with basmati rice. Again, like the fois gras appetizer, a unique coupling of sweet and savory flavors, a feat that is not easy but one that the Hummingbird Room does well. The dish also was interesting in its use of contrasting color and texture elements - which really is the culinary art of cooking at its finest. The dessert I ordered was a treat to behold - a chocolate profiterole (or cream puff) in the shape of a swan filled with wonderful homemade black raspberry ice cream surrounded by a sea of chocolate sauce.
The restaurant recently opened “The Nest.” Located above the main floor, the cocktail lounge offers a casual menu of soups, salads and simpler and less pricey entrees. Dessert and coffee are served.
Throughout the year, special events like visiting chef fund-raisers or cooking classes are not uncommon.
The restaurant mails a newsletter to those interested in future events and happenings.
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