The Dining Room at The Berkeley Hotel; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Green tomato sorbet — With a Chesapeake blue crab salad drizzled with our signature grilled tomato vinaigrette and a sorghum balsamic sauce
  • Cheerwine braised chicken thighs — With an herbed almond quinoa salad with shaved fennel and carrots

Course two

Choose one

  • Crab and shrimp risotto — With spinach, roasted peppers, and feta alonside sweet potato strings
  • Grilled bistro filet — With shrimp served with roasted sweet potato puree, asparagus, and a smokey BBQ glaze
  • Sweet tea and jalepeno brined chicken — With a bacon-cornmeal waffle, collards, and house made apple butter

Course three

Choose one

  • Pecan crusted peach pie — With vanilla-sorghum infused whipped cream
  • Sorbet trio — Watermelon and sorghum balsamic, blueberry with lime coulis, sweet tea and preserved lemon
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