The Dining Room at the Berkeley Hotel; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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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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