The Dining Room at the Berkeley Hotel; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 8:13 PM • by RVANews staff

• 1200 East Cary Street
• 804.225.5105
• Website

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Course one

Choose one

• Fried green tomatoes — Cornmeal dusted, lightly fried, and served with a red onion marmalade.
• Quail — Filled with mixed wild mushrooms, oven roasted, served with a grit cake, and light herb butter sauce.
• Fried oysters — Classic fried oysters with a spicy remoulade sauce.
• Blue crab bisque
• Caesar salad — Crisp romaine lettuce with our classic Caesar dressing, croutons, and anchovy.
• Field green salad — Fresh field greens and fall vegetables tossed with a seasonal vinaigrette dressing.

Course two

Choose one

• Beef short ribs — Slow oven braised beef short ribs with a mirepoix served over white grits.
• Shrimp and grits — A southern classic of yellow stone ground grits and country ham topped with sautéed shrimp and collard greens.
• Vegetable lasagna — House made lasagna filled with butternut squash and rapini finished with a béchamel sauce.
• Chicken breast — Oven roasted fresh herb chicken breast served over an apple and sweet potato hash.
• Rainbow trout — Sautéed filet of trout with a fresh rosemary and ginger sauce.
• Berkeley signature crab cake — Our best crab cake with a lemon butter sauce.
• Pork loin — Pan roasted pork loin finished with a whole grain mustard and apple cider reduction sauce

Course three

Choose one

• Knob Creek bourbon bread pudding
• Sweet potato cheesecake
• Apple pie with chantilly cream

October 14, 2012 8:13 PM 1