Dining Room at The Berkeley Hotel; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Brunswick stew — With mom’s cornbread
  • Baby arugula — With shaved parmesan and extra virgin olive oil
  • Ham and cheese croquettes — With Dijon cream
  • Blackeye pea hummus — With cucumber salad and house made crackers
  • Fresh corn fritters — With red pepper jam
  • Crab cakes — With apple mint remoulade and crispy kale

Course two

Choose one

  • Shrimp and yellow stone-ground grits
  • Sliced pork loin — With apple date chutney and roasted sweet potato
  • Grilled chicken breast — Stuffed with Edwards ham and cheddar
    with a pomegranate glaze and potato gratin
  • Veal and pork meatloaf — With mushroom demi glace and mashed potatoes
  • Butternut squash risotto — With grilled asparagus and zucchini bread

Course three

Choose one

  • Crème fraiche ice cream — With petit fours
  • Granny Smith apple crisp — With maple whipped cream
  • Sundried cherry bread pudding — With a bourbon caramel drizzle
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