The Dining Room at the Berkley Hotel; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Oyster bread pudding — With a creamed leek sauce
  • Black eyed pea cakes — With Southern roasted chipotle salsa
  • Fried green tomatoes — With bacon jam
  • Mixed green salad — With local pears, toasted pumpkin seeds, and tossed in gorgonzola dressing
  • Virginia Brunswick stew

Course two

Choose one

  • Rainbow trout — Filled with wild rice and local apples wrapped in apple cider bacon and served with vegetable of the day
  • Peanut-flour-dusted airline chicken breast — Served over Edwards sausage perloo and vegetable of the day
  • Homemade sweet potato gnocchi — With a fresh sage and Black Creek Farms maple syrup brown butter
  • Grilled molasses glazed pork ribeye — With local apple onion hash and vegetable of the day
  • Grilled black angus sirloin — With Dave & Dee oyster mushroom demi-glace, buttermilk mashed potato, and vegetable of the day
  • Pan-seared duck breast — With a sour cherry red wine sauce, wild rice, and vegetable of the day

Course three

Choose one

  • Bourbon bread pudding — With whiskey butter sauce
  • Local apple cobbler — With Homestead Creamery vanilla ice cream
  • Sweet potato cheesecake — With marshmallow brule
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