The Dining Room at the Berkeley Hotel; 2013 Fall Restaurant Week
Menu and contact information for the 2013 Fall Restaurant Week.

- 1200 E. Cary Street
- 804.780.1300
- berkeleyhotel.com
- Reservations »
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Course one
Chose one
- Boston lettuce — With sundried tomato, shaved turnips, and creamy leek dressing
- Red chard crisps — With goat cheese and sunny side up quail egg
- Butternut squash bisque With crushed pecans and cayenne
- House-made ravioli — With duck confit and wild mushroom ragout
Course two
Choose one
- Seared duck breast — With roasted butternut squash, tarragon, fig coulis, and cracklin’
- Braised chicken thighs — With creamy gouda polenta, sauteed swiss chard, and country ham
- Pork roulade — With spinach, feta, red chard chips, and ginger apple butter
- Crispy skin rockfish — With caramelized leeks, cranberries, and sweet potato gaufrettes
- Smoked beef brisket — With horseradish potato galette, sauteed swiss chard, and jus
- House-made beet fettuccini — With roasted turnips, butternut squash, and leek greens
Course three
Choose one
- House-made maple & sweet potato ice cream
- Griddled pumpkin bread — With mascarpone and ginger apple butter
- Cranberry orange crème brulee — With candied orange peel
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