Restaurant Week: Berkeley Hotel

The spring 2011 Restaurant Week menu for Berkeley Hotel

Spring, 2011

The Dining Room at the Berkeley Hotel
1200 East Cary Street
Richmond, VA 23219

Course One

Choose one

  • Chef Ty’s Signature Crab Cake: Pan seared lump crab cake with a light beurre blanc sauce and lemon served on a bed of lemon citrus dressed arugula
  • Fried Oysters: Crispy fried oysters served with a shrimp aioli sauce
  • Wild Mushroom Risotto: A selection of slow cooked portobello, shiitake and chantrelle mushrooms with Arborio rice
  • Beef Kabob of Filet Mignon: Succulent red wine marinated beef kabob with onions, peppers and tomatoes
  • Caesar Salad: Crisp romaine lettuce tossed in our house made dark balsamic Caesar dressing with croutons and anchovy
  • Mixed Green Salad: A combination of fresh mixed greens with cucumbers, tomato and carrots tossed in our house made vinaigrette dressing
  • Virginia Brunswick Stew: Served with jalapeno and bacon cornbread
  • Chesapeake Bay Crab Bisque

Course Two

Choose one

  • Jamison Farm Rabbit Stew: A bowl of house made rabbit stew severed with a house made fresh herb and cheddar cheese biscuit
  • Pork Chop: A bone in pork chop pan seared served with country ham gravy, mashed potatoes and cabbage
  • Seafood and Grits: Sauteed shrimp and scallops with Edwards Virginia ham over Byrd Mill stone ground grits with a beurre blanc sauce
  • Half Rack of Colorado Lamb: Butter basted with fresh rosemary with saffron mashed potatoes and local collard greens
  • Roasted Mango Chicken: A breast of chicken with fresh herbs oven roasted served with herb roasted potatoes and spicy braised cabbage
  • Hanger Steak: Marinated hanger steak with rosemary, garlic, lemon and Dijon mustard grilled to medium rare and served with wasabi mashed potatoes and local collard greens

Course Three

Choose one

  • Apple pie with vanilla gelato
  • Cheesecake with fresh fruit coulis
  • Bourbon Bread Pudding
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