Dining Room at the Berkeley Hotel; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 9:38 PM • by RVANews staff

• 1200 E. Cary Street
• 804.780.1300
• berkeleyhotel.com
• Reservations »

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Course one

Chose one

• Fried green tomatoes — Pan-fried, cornmeal-dusted green tomatoes topped with homemade Bourbon bacon jam
• Southern hummus — Black-eyed pea hummus with cucumber onion salad and crackers
• Berkeley crab bisque — Our signature soup infused with lump crab and sherry
• Virginia green salad — Baby greens, local apples, cucumber, tomatoes, and goat cheese tossed in our cranberry vinaigrette

Course two

Choose one

• Hampton roads sirloin steak — Black Angus sirloin marinated in St. George Porter, fresh rosemary, garlic, and soy; grilled and served with buttermilk mashed potato and daily vegetable
• Sesame yellowfin tuna — Black and white sesame crusted Yellowfin tuna with a bourbon soy sauce served over basmati rice
• Garden vegetable lasagna — Layers of Dave & Dee’s oyster mushroom, spinach, zucchini, artichokes, homemade marinara, parmesan, and mozzarella cheese
• Maple glazed chicken — Bone-in airline chicken breast glazed with a red pepper maple syrup oven-roasted to golden brown and served with rice pilaf and roasted butternut squash puree
• Cider pork loin — Apple cider brined pork loin with a Dijon mustard and herb crust, served with baked sweet potatoes and daily vegetable

Course three

Choose one

• Bread pudding with bourbon butter sauce
• Sweet potato cheesecake
• Warm apple crisp — With Homestead Creamery vanilla ice cream

October 12, 2014 9:38 PM 0