The Dining Room at the Berkeley Hotel; 2012 Fall Restaurant Week
Menu and contact information for the 2012 Fall Restaurant Week.
- 1200 East Cary Street
- 804.225.5105
- Website
— ∮∮∮ —
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
-
Recommend this
on Facebook -
Report an error
-
Subscribe to our
Weekly Digest
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
My wife and I visited the Dining Room at the Berkeley with a couple of friends of ours for Restaurant Week. The atmosphere was upscale but without being overly pretentious or stuffy, and I immediately felt right at home. Our server was friendly and very approachable, which is always a plus for a higher end establishment.
Even though there was a specific 3-course menu for Restaurant Week, there were plenty of options, 5 to 6 each of appetizers and main entrees to choose from, plus 3 desserts. One thing we noticed was that most of the food sounded somewhat “ordinary” – you had a crab cake, fried oysters, hanger steak, etc. I went for the mushroom ravioli for an appetizer and the half rack of Colorado lamb for my main course. My wife had the same app but chose the shrimp and grits as her entree. In general, the food was quite good, prepared exactly as I ordered it (medium-rare for the lamb), and well seasoned as expected.