NATCHEZ — Something had been missing from Monmouth since it opened as a luxury hotel.

When Ron and Lani Riches, Monmouth’s owners, bought the antebellum home in the 1978, one of their dreams was to open an a la carte fine dining restaurant in the main house.

Now that dream has become a reality with the opening of 1818 in the double parlors of the house.

The opening of the restaurant will be celebrated at a grand opening from 3 until 5 p.m. today.

In conjunction with the grand opening is an open house at the gift shop.

Gift shop manager Anna Gunning said having the open house is a reminder to local patrons that the store can serve their gift giving needs.

Sometimes, we are up on the hill, and people forget about us,” Gunning said. “People come in here from Ireland and France and Germany, but the people four doors down don’t think about coming up.”

René Adams, an event planner at Monmouth said, that while the five course seated dinner at the chef’s table has long been a tradition at Monmouth, 1818 provides a whole new atmosphere.

“We are the only main house a la carte dining experience in the city,” Adams said. “You can dine in the double parlors and it is more quaint, we have beautiful candles and silver.

“It is elegant but casual and very comfortable.”

Jim Anderson, who is in his second stint working at Monmouth said the process of opening 1818 is the culmination of the years of work.

“It is finally coming true. It has been in the making for about 13 years for me,” Anderson said. “I was here as the general manager about 10 years ago and back then we knew we needed to do something to become a full service luxury hotel.

“I came back two years ago in September, and I’m estatic that it has come to fruition. It is like giving birth.”

The restaurant is named 1818 after the original date of the house. The name is an idea, Anderson credits to Jennifer Browning, a restaurant designer.

“She has designed restaurants for Wolfgang Puck,” he said.

Adams said the menu, which is made up of fresh and regional cuisine, is similar the food served typically served at the chef’s table but now guest have more choices.

“Guests have always loved the food at Monmouth,” Adams said. “Now they can come in and order it a la carte.”

The brains behind the food are two new executive chefs — Tab Fuqua and Rick Simons.

“We have a very vivacious team at Monmouth,” Adams said. “They are very dynamic.”

Anderson said both chefs are energetic and always ready to get in the kitchen.

“They are just young and eager to learn,” Anderson said of the chefs. “They take other people’s suggestions and put their own style into it.”

Simons, who came to Monmouth about seven months ago, said his work on the Gulf Coast gave him the experience necessary to work as an executive chef at a young age.

“I started out working in fine dining restaurants and doing catering gigs for 500 people,” Simons said. “I bring a different background to Natchez.”

Anderson said the fact that the chefs are new the area only adds to the excitement about the new restaurant.

“We’re excited to have young, fired up, brand new chefs that have never been here before,” Anderson said. “No one knows them and they have to come for themselves and see what they have to offer.”

While the double parlors of the house have been transformed into a dinning room, patrons also have the choice to dine in the gardens under a clear tent.

Anderson said garden dining is one that is popular in cities like Los Angeles and New York.

“The Bel-Air hotel in L.A. has dining in some of the most beautiful gardens,” Anderson said. “And the Tavern on the Green restaurant in New York has dining that opens right into Central Park.

“The thought was ‘what can we do that can set us apart from everyone else.’”

The restaurant starts dinner seatings at 6 p.m., and specializes in appetizers and soups. Adams said a favorite so far is the oyster tower made of gulf oysters on top of Asian slaw.

While reservations are required for dinner at the chef’s table, they are not required for 1818.

“Suggested but not required,” Anderson said.

The final seating is at 9 p.m. on Sunday through Thursday and at 10 p.m. on Friday and Saturday.