Dining Room at the Berkeley Hotel; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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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
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