Dinner Menu
Many of our items have been locally sourced, because of our sourcing the menu changes seasonally. We do this not only to help support local farmers, but also to bring you the freshest ingredients possible. We utilize the farms around us, the season we are in, and the quality of ingredients to provide you with an original experience. Our simplistic approach and celebration of foods allows us to become extremely creative.
Appetizers
Chesapeake Bay Blue Crab Cakes
Lightly sautéed jumbo lump crab cakes topped with a hominy Beurre blanc
12
Southern Green Tomatoes
Lightly breaded and fried green tomatoes with tomato confit,
ripe cantaloupe, goat cheese and crispy Proscuitto di Parma
9
Fresh Atlantic Shrimp
North Carolina’s finest shrimp grilled with Proscuitto over fresh Manakintowne
mesculin greens with yellow tear tomatoes, mozzarella and honey balsamic dressing
9
Reggiano Parmesan Gnocchi
Served with a mixed bean consommé
10
Maytag Blue Cheese Torte
A blue cheese and walnut torte oven baked and served with a fresh peach compote
8
Soups
Chesapeake Crab Bisque 9
French Onion with Gruyere Cheese 7
Soup of The Day 7
Salads
Manakintowne Greens
Fresh greens, cucumbers, heirloom tomato and onions tossed in our
homemade cucumber and red onion vinaigrette dressing
6
Barham Farms Heirloom Tomato Salad
With lemon cucumber and radicchio wrapped goat cheese
8
Classic Caesar Salad
Crisp romaine lettuce with our zesty Caesar dressing
and hand grated Reggiano parmesan cheese
8
Salad Accompaniments
Grilled Petite Filet Mignon
14
Sautéed Crab Cake
10
Grilled Chicken Breast
6
Grilled Shrimp
7
Small Plate Entrees
Shrimp and Grits
Sautéed fresh Atlantic shrimp with Edwards Virginia ham over
Byrd Mill stone ground grits with a Beurre blanc sauce
16
Barboursville Chardonnay Virginia $9/glass
Slow Braised Beef Short Ribs
Fall off the bone tender cooked short ribs with a Byrd Mill grit cake
and fresh SmokeyMountain ramps
14
Las Perdices Malbec Argentina $8/glass
Sashimi Grade Ahi Tuna
Grilled to your liking and served with Malibu baby carrots and saffron rice
17
Alma de Blanco Godello Spain $10/glass
Entrees
Shenandoah Mountain Trout
Fresh pan roasted trout with a lemon and dill butter sauce served
with saffron rice and braised Smokey mountain ramps and a green tomato chow-chow
20
Kendall-Jackson Summation California $8/glass
Chef Ty’s Signature Crab Cake
Jumbo lump crab cakes with sweet corn sauce
Victory Farms greens and saffron potatoes
28
Domaine du Tariquet Sauvignon Blanc France $8/glass
Land and Sea
Grilled New York Strip steak and Chesapeake Bay blue
crab meat stuffed Atlantic shrimp accompanied by Duchesse potatoes and rapini
32
BR Cohn Cabernet Sauvignon California $13/glass
Colorado Rack of Lamb
Rack of lamb pan roasted served with slate Hayman sweet potato,
Malibu baby carrots and a chocolate Demi glace
25
Apaltagua Pinot Noir Chile $8/glass
Filet Mignon
Pan seared filet mignon with Dave and Dee’s mushrooms,
Duchesse potatoes and sautéed rapini finished with a camembert sauce
29
Barboursville Cabernet Sauvignon Virginia $9
Bronzed Chilean Sea Bass
Chilean sea bass with ginger Beurre Blanc with slate sweet potatoes,
Smokey Mountain ramps and tropical fruit
26
Merryvale Starmont Chardonnay California $12
Maytag Blue Cheese Chicken
Airline breast chicken filled with Maytag blue cheese oven roasted
and served with an orange salsa duchesse potatoes and asparagus
22
Apaltagua Chardonnay Chile $8
A Berkeley Signature Dish
Hours Monday-Saturday 5:30pm-10pm
Sunday 5pm-9pm
Complimentary Valet Parking
20% Gratuity Added to Parties of Six or More.
For the Comfort of All Guests-Please Switch Cell Phones to Vibrate and Take Necessary Phone Calls to the Hotel Lobby.
No Cigar or Pipe Smoking.