Restaurant Week: The Dining Room at the Berkeley Hotel

The Dining Room at The Berkeley Hotel 1200 E. Cary Street Richmond, VA 23219 804.780.1300 berkeleyhotel.com Course One (Choose One): Chef Ty’s Signature Crab Cake( Pan seared lump crab cake with a light beurre blanc sauce and lemon) Fried Oysters (Crispy fried oysters with white wine cream sauce) Wild Mushroom Ravioli (House made ravioli filled […]

September 4, 2010; 8:31 PM • by RVANews staff

The Dining Room at The Berkeley Hotel
1200 E. Cary Street
Richmond, VA 23219
804.780.1300
berkeleyhotel.com

Course One (Choose One):

Chef Ty’s Signature Crab Cake( Pan seared lump crab cake with a light beurre blanc sauce and lemon)
Fried Oysters (Crispy fried oysters with white wine cream sauce)
Wild Mushroom Ravioli (House made ravioli filled with portobello, shiitake and chantrelle mushrooms served over a roasted butternut squash sauce)
Country Pate (House made country style pate grilled and served with whole grain mustard and baguette)
Caesar (Crisp romaine lettuce tossed in our house made dark balsamic Caesar dressing, croutons and anchovy)
Mixed Greens (A combination of fresh mixed greens, cucumbers, tomato and carrots tossed in our house made blood orange vinaigrette dressing)
Virginia Brunswick Stew with Jalapeno Bacon Cornbread

Course Two (Choose One):

Jamison Farm Rabbit Stew (A bowl of house made rabbit stew with a house made thyme, rosemary, cheddar cheese and cracked pepper biscuit)
Pork Belly (Pan rendered Faith Farm’s pork belly with pickled grapes and caramelized apples with a lightly citrus dressed arugula salad)
Shrimp and Grits (Sauteed shrimp 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 mashed saffron potatoes with Swiss chard)
Roasted Chicken (A breast of chicken fresh herb seasoned and oven roasted served with a fresh apple hash and spicy braised cabbage)
Grilled Hanger Steak (Marinated with rosemary, garlic, lemon and Dijon mustard grilled and served with wasabi mashed potatoes and Swiss chard)