Dining Room at the Berkley Hotel; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • Fried green tomatoes — With house made swine jam
  • Baked potomac river oysters — With Edwards Surry sausage, spinach, and parmesan cheese
  • Mushroom, goat cheese, and rosemary crepe — With balsamic reduction Blue Crab Bisque
  • Dandelion green salad — With a fresh basil vinaigrette dressing, tomato confit, goat cheese, and crispy fried red onions

Course two

Choose one

  • Seared duck breast — With a Cheerwine, sour cherry, and Dijon mustard reduction served over wild rice and vegetable of the day
  • Berkeley signature crab cake — With topped with lobster butter served over a spring sweet pea and corn risotto
  • Pork ribeye — Marinated in apple cider brine, grilled and served over a spicy chow-chow and spring onion bread pudding
  • Grilled rockfish — With roasted citrus sauce and fried capers with fingerling potato confit and vegetable of the day
  • Wild mushroom ravioli — With served with an aromatic oven roasted tomato sauce

Course three

Choose one

  • Key lime tartlets
  • Cheesecake
  • Bourbon bread pudding
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