Restaurant Week: The Dining Room at The Berkeley Hotel

Fall, 2011 The Dining Room at The Berkeley Hotel 1200 E. Cary Street Richmond, VA 23219 804.780.1300 berkeleyhotel.com Course one Chose one Chicken livers: pan seared chicken livers served with oven roasted beets and arugula Sweet potato fritters: pan cooked sweet potato fritters over stewed lentils with a chevre mousse Fall vegetables: oven roasted eggplant […]

October 11, 2011; 2:26 PM • by RVANews staff

Fall, 2011

The Dining Room at The Berkeley Hotel
1200 E. Cary Street
Richmond, VA 23219
804.780.1300
berkeleyhotel.com

Course one

Chose one

• Chicken livers: pan seared chicken livers served with oven roasted beets and arugula
• Sweet potato fritters: pan cooked sweet potato fritters over stewed lentils with a chevre mousse
• Fall vegetables: oven roasted eggplant and squash served with a balsamic gastrique
• Virginia brunswick stew: hearty stew made with chicken, tomatoes and vegetables
• Field greens salad: fresh field greens and fall vegetables tossed with white truffle vinaigrette dressing

Course two

Choose one

• Beef short ribs: slow oven braised beef short ribs with a mireproix served over soft polenta
• Mushroom ravioli: house made ravioli filled with mixed mushrooms and finished with sage butter sauce
• Shrimp and grits: a southern classic of yellow stone ground grits and country ham topped with sautéed shrimp and collard greens
• Rainbow trout: sautéed filet of trout, champagne grapes, haricot verts and Arborio rice
• Berkeley signature crab cakes: our best crab cakes with wild rice, brussel spouts and lemon butter sauce
• Chicken Breast: pan roasted breast of chicken with a shallot jus, rosemary potatoes and asparagus

Course three

Choose one

• Bourbon bread pudding with chocolate and caramel sauces molten chocolate cake
• Cheesecake with fresh berries
• Vanilla ice cream

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Wine pairings available

October 11, 2011 2:26 PM 0