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

Menu and contact information for the 2016 Spring Restaurant Week.

— ∮∮∮ —

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
  • error

    Report an error

Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.

Leave a comment

Your email address will not be published. Required fields are marked with an asterisk (*).

Or report an error instead